The EAtCO Saibashi Tongs reinterpret traditional Japanese cooking chopsticks in a clean, all-stainless steel format. Made in Niigata, Japan, they bring the finesse of connected cooking chopsticks to tasks like delicate plating, turning vegetables, and light stovetop work. The stainless steel construction is easy to clean and maintain, and at 254mm with a weight of just 44g the tongs are slim and responsive.
The connected design means they behave like tongs rather than chopsticks - no need to master the pinch grip - while the tapered tips provide the precise placement control that traditional tongs lack. The minimalist form reflects the EAtCO design philosophy: practical tools with a refined, modern aesthetic made in Japan.
What Customers Are Saying: The one reviewer on file is a professional cook who tested these during service and found them better suited to light tasks than demanding ones. She notes the tips arrived misaligned and needed adjustment, the lightweight construction makes the tongs prone to crossing under pressure, and the 10-inch length felt short for reaching into restaurant-sized containers. She set them aside mid-shift and returned to her plating chopsticks, concluding they may work better for home cooking or occasional hot-side work than for sustained professional service. Worth knowing before buying for a commercial kitchen.
Care Instructions: Hand wash and dry thoroughly after use. The stainless steel construction is easy to maintain. Store flat to protect the tips.
The connected design means they behave like tongs rather than chopsticks - no need to master the pinch grip - while the tapered tips provide the precise placement control that traditional tongs lack. The minimalist form reflects the EAtCO design philosophy: practical tools with a refined, modern aesthetic made in Japan.
What Customers Are Saying: The one reviewer on file is a professional cook who tested these during service and found them better suited to light tasks than demanding ones. She notes the tips arrived misaligned and needed adjustment, the lightweight construction makes the tongs prone to crossing under pressure, and the 10-inch length felt short for reaching into restaurant-sized containers. She set them aside mid-shift and returned to her plating chopsticks, concluding they may work better for home cooking or occasional hot-side work than for sustained professional service. Worth knowing before buying for a commercial kitchen.
Care Instructions: Hand wash and dry thoroughly after use. The stainless steel construction is easy to maintain. Store flat to protect the tips.
- Made In: Niigata, Japan
- Material: Stainless Steel
- Weight: 44 g (1.5 oz)
- Length: 254 mm (10 in)
- Closure: Handwash recommended
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Wish I liked them better , March 12, 2026Posted By: Angel
Out the box the tips where misaligned. Had to bend them to make it better but still not perfect. They criss cross over way to easily with what I consider minimal pressure. Them being so lightweight contributes to this negative aspect. Its nice they're light but I don't need them this light. Don't feel confident picking anything heavier than a couple of ounces.
Length is also just a little too short for reaching into restaurant sized jars. They utterly failed me during a busy shift plating sashimi and nagiri. Tossed them aside mid shift and grabbed my plating chopsticks to finish the rest of the shift.
Maybe I'll find a use for them at home or the very occasional shift on the hot line. Even then I have more faith right now in my pair of cooking chopstick or basic cooking tweezers for hot side work.
Out the box the tips where misaligned. Had to bend them to make it better but still not perfect. They criss cross over way to easily with what I consider minimal pressure. Them being so lightweight contributes to this negative aspect. Its nice they're light but I don't need them this light. Don't feel confident picking anything heavier than a couple of ounces.
Length is also just a little too short for reaching into restaurant sized jars. They utterly failed me during a busy shift plating sashimi and nagiri. Tossed them aside mid shift and grabbed my plating chopsticks to finish the rest of the shift.
Maybe I'll find a use for them at home or the very occasional shift on the hot line. Even then I have more faith right now in my pair of cooking chopstick or basic cooking tweezers for hot side work.
