Bamboo Matcha Whisk (Chasen)

Traditional bamboo chasen for preparing matcha

Each chasen is carved from a single piece of bamboo using techniques that go back centuries. We offer two distinct styles to suit different preferences and preparation methods.

Choosing Your Whisk Style

百本立 (Hyakuhondate - Around 80 Prongs)
The traditional everyday style with more tines creates generous foam quickly and works well if you're just getting started with matcha or making lattes. The tines are slightly thicker and more forgiving during whisking.

真 (Shin - "Formal" Style, Around 60 Prongs)
The refined style preferred by tea ceremony practitioners. With fewer but more delicately shaved tines and elegant curved shape, the shin whisk creates finer, silkier foam with a smoother texture. It's versatile enough for both light usucha and thick koicha. The thinner tines require a gentler touch but reward you with refined microfoam.

Material Options

White Bamboo (Shiratake)
Lighter with more flexible tines. Good for daily use and easier on the budget.

Black Bamboo (Kurotake)
Denser bamboo that's more resilient and resistant to breakage. Better suited for regular preparation over time.

How to Use

1. Soak your whisk in warm water for 1-2 minutes before first use
2. Hold the handle lightly between your thumb and two fingers
3. Whisk using a quick "W" or "M" motion, rather than a circular motion
4. Keep the whisk at about a 45° angle for a smoother result

Care Instructions

Rinse with warm water only — no soap or detergents. The bamboo is porous and will absorb soap, affecting your matcha's taste. If you have a whisk holder (kusenaoshi), use it to maintain the tines' shape. Otherwise, rinse thoroughly and place upside down to dry completely.

With regular use, plan to replace your whisk every 3-6 months as the tines naturally soften and break.