Almost all of Japan’s bamboo whisks come from the town of Takayama in Nara, where a handful of families still carve them from a single piece of three-year-old bamboo. The 100-prong (kazuho) style is the most versatile: fine enough for a creamy usucha, sturdy enough for daily use.
Rinse the whisk in warm water before and after each use, and dry it on the included ceramic holder so the prongs keep their shape. With care it will last a year or more of daily matcha.
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