The "Invisible" Danger: Why the Material of Your Chopsticks Matters

When we think about eating healthy, we usually focus on the ingredients on the plate. But how often do we think about the tool that carries those ingredients to our mouths?

Many wooden and bamboo chopsticks are porous, meaning they trap bacteria and moisture even after washing. On the other hand, cheap metal chopsticks are often made from low-grade alloys that can leach a metallic taste into your food.

At Radiko, we chose 316 Stainless Steel (also known as marine-grade steel) for a reason. Unlike the standard 304 steel used in most kitchenware, 316 contains molybdenum, which provides a higher level of corrosion resistance—especially against the salts and acids found in soy sauce and marinades. It’s non-toxic, non-porous, and tested to ensure that your "healthy meal" stays truly healthy from the plate to your palate.