An eating utensil includes a first arm and a second arm joined together by a U-shaped bend. The first arm includes a proximal end, a distal end, an inner surface, and an outer surface. A first finger indent is defined on the outer surface of the first arm. The second arm includes a proximal end, a distal end, an inner surface, and an outer surface. A second finger indent is defined on the outer surface of the second arm. The U-shaped bend joins the proximal ends of the first arm and the second arm together.

A chopsticks holder structure includes a chopsticks holder body, a placement portion and a pick-up portion. The chopsticks holder body includes a top portion and a bottom portion. The placement portion is laterally arranged at the top portion of the chopsticks holder body. The pick-up portion is longitudinally arranged at the top portion of the chopsticks holder body and is in communication with the placement portion, and a height of the pick-up portion is lower than that of the placement portion. Thus, the overall size of the chopsticks holder structure can be reduced, the chopsticks are placed at the placement portion during use, and the design that the height of the pick-up portion is lower than that of the placement portion allows fingers to easily pick up the chopsticks for use from the pick-up portion, achieving convenience for use.

Reusable chopsticks that are foldable into a compact configuration for storage and easily transportable in a storage case. The chopsticks each comprise a rigid external structure and at least one flexible internal member that is foldable to a compact configuration for storage. In a folded configuration, the reusable chopsticks have a significantly reduced length of approximately one-half to one-fourth of their extended length when in use. The external structure of the chopstick is preferably formed of multiple rigid segments connected by the flexible internal member(s) in the extended configuration during use as chopsticks. A storage case is provided to store the chopsticks in the folded configuration in a compact form.

Reusable chopsticks that are foldable into a compact configuration for storage and easily transportable in a storage case. The chopsticks each comprise a rigid external structure and at least one flexible internal member that is foldable to a compact configuration for storage. In a folded configuration, the reusable chopsticks have a significantly reduced length of approximately one-half to one-fourth of their extended length when in use. The external structure of the chopstick is preferably formed of multiple rigid segments connected by the flexible internal member(s) in the extended configuration during use as chopsticks. A storage case is provided to store the chopsticks in the folded configuration in a compact form.

The present invention provides for an improved eating utensil, with improved traction, better scooping and/or cutting. Unlike the traditional chopstick which does not pick up food items easily or manipulate the food items, like cutting or scooping, the present invention provides a covering attachment having pick up features, scooping features and cutting features, making chopsticks into better eating tools and more sanitary.

Utensils, including forks, with movable components, and associated systems and methods are disclosed. A representative utensil includes a first tool carried by and movable relative to a first arm portion, a second tool carried by and movable relative to a second arm portion, and a hinge coupling the first and second arm portions. A guide structure is coupled to the first and second arm portions to guide motion of at least one of the first and second tools relative to the other.

An antimicrobial and adhesion-proof titanium tableware and a manufacturing method of the same are provided. The antimicrobial and adhesion-proof titanium tableware is made of a titanium substrate, and includes a contact portion and an oxidation layer structure. The contact portion is used for contacting foods, food ingredients, drinking water, beverages, or body parts of a user. The oxidation layer structure is formed on one part of a surface of the titanium substrate corresponding to the contact portion. The titanium substrate is made of titanium in ? phase, and the oxidation layer structure is a titanium dioxide film in a rutile crystalline form. The oxidation layer structure has a roughened surface and an oxygen diffusion layer formed at an interface of the oxidation layer structure and the titanium substrate.

The present disclosure is related to dinnerware, and envisages a multi-utilitarian implement suitable for use on the dining table. The implement comprises a spork defined by a shallow scoop having a plurality of tines configured on a first distal end of the scoop; and a handle detachably connected to a second distal end of the scoop. The handle comprises a two-edged knife element and a pair of chopsticks. The knife element has a pair of lateral edges, each lateral edge being configured as a type of a knife. The chopsticks are detachably joined to an operative first end of the knife element, to act as the handle in an attached state with the knife element.

Eating utensils disclosed herein provide desirable aspects of forks and chopsticks and also provide improved dexterity that enables functionality not possible with either forks or chopsticks alone. The eating utensils may allow a user to grasp, shovel, and pierce food as well as scoop under food from one side or both sides and to cut food with a side edge, all with a single utensil operated with only one hand. Because of the unique way the eating utensils are held and operated, they feel comfortable to users of traditional forks and chopsticks.

A pair of chopsticks in which each chopstick provides an extenuate body tapering to a tip with an internal weighting moving the center of gravity of the chopstick toward the tip with respect to the midpoint of the chopstick to provide improved operability and to permit the chopstick to rest on small dishes with the tip in a downward orientation when an edge of the dish supports the chopstick toward its tip with respect to the midpoint.