This is a handcrafted 100-prong bamboo matcha whisk (chasen) from TURIMON, sold on its own without a bowl or holder.
What 100 prongs means
A chasen’s head is split into dozens of fine prongs that flex against the bowl, shearing clumps apart and drawing air into the tea. Prong count is about purpose rather than quality. Fine, numerous prongs, around 80–120, are made for usucha, thin tea with a layer of fine foam. Stiff, sparse prongs are made for koicha, the thick style that is kneaded rather than whipped and would strain a fine whisk. For most people, who drink thin tea, 100 prongs is the right default.
How to use and care for it
Soak a new whisk briefly in warm water to soften and open the prongs. Whisk in a brisk W or M motion from the wrist, just off the bottom of the bowl. Afterwards, rinse in warm water only, with no soap, never put it in a dishwasher, and dry it on a whisk holder so the prongs keep their inward curl. Drying it flat lets the prongs splay and shortens its life.
Who it suits
It suits anyone who drinks matcha straight, or who wants to replace a worn-out whisk from a set. Treat it as a consumable: with daily use, a chasen lasts months rather than years, and it is retired when enough prongs have broken that it no longer foams well.
How it compares
In our matcha whisk guide the 100-prong chasen is the best overall tool for thin tea. Pair it with a whisk holder and a sifter for the best results.
Product details from the Amazon listing. Check the listing for the current prong count and materials.
