I bought these to use with my new, carbon steel wok. I've only used them for about a week, but so far, I'm very happy with them. They are lightweight, have a great shape for moving food around in a wok, and were a great price. When I first got my wok, I was using regular spatulas, both plastic and metal, and these are much better. As another reviewer said, the wood was very dry when it arrived. But, just as I would a new wooden cutting board, I put a few coats of mineral oil on them, and that took care of that. I plan to oil these regularly to keep them in good shape, again, just as I do my wooden cutting boards. Overall, a great purchase!

If you want these to last, prep the bare wood accordingly.

I use Tried and True original for all my food wood stuff, it's food safe.

Oil the spatulas and avoid splitting.

Large well made wok spatulas.

>==> Following review & comparison is not funded by anyone but the reviewer, who was curious. The 14.5" Bamboo Handle Wok Spatula is a good quality wok tool. Construction that is more solid than usual: although it is obviously machined at the finish, the metal part of the tool has the feel of a forged piece. This gives it a good heft, solid. The Bamber is of birch, of good dense quality, and is well finished. The Helen Chen is entirely of bamboo. I'm not familiar with the JJMG wood choice.
- The curved working edge on these tools is good for the wok. I prefer a wider blade, but that may be just me. Haven't used these yet, but wanted to post these impressions from a comparison of this item to the others shown in 2nd photo "” all from same order. As you may be able to see, the metal tool is the widest blade (~3.75"). The bamboo Helen Chen tool is the narrowest at a bit under 3". In between are the JJMG pair and the Bamber at about 3.5". The curvature of the considered spatulas is an interesting point: all except the JJMG spatula have the same curve, and vary only in how much of it they give you. The JJMG is marginally more flat.
- The metal-bamboo tool is the longest, at 14.5". The others are between 13.25" (JJMG) and 14" (Bambei). Helen Chen's bamboo tool is 13.5".
- Finish on the tools is variable and reflects the construction material chosen. The metal is highly polished, and this consideration extends to the bamboo handle. The Bambei is of birch and is finely polished on the top and the handle, less finely on the blade bottom. The JJMG spoons are of a wood I am not familiar with "” it is light both in color and in weight. Time will tell if this less dense (than birch) holds up as well. The Helen Chen bamboo spatula has the least-finished feel, although it seems quite adequate for the chore use it will see.
- SUMMING UP: I had originally thought that curvature would be a significant consideration, but with these examples in front of me, it seems the twin considerations of material (bamboo and wood are easier on one's wok finish) and width of the blade may have more to do with cooking performance. I can already see that the Helen Chen, which I initially disparaged for its narrower form-factor, may in fact be better at getting into the "corner" where the wok bottom transitions to the sides. I expect the metal-bamboo hybrid to be the most durable, time alone will reveal whether it suits my preferences. Of the 3 "wooden" spatulas, the Bamber is the most polished, the JJMG the least. The Bamber has a U-shaped ridge strengthening the edge of the blade. Helen Chen mimics this to a lesser degree. This should make the tool last longer, but again, time will render its verdict. The JJMG is the least expensive, and it's nice that you get 2.
BOTTOM LINE: You choose! All of these seem good tools that will work with your wok well, if they suit you well.
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I haven't used them yet, but these are very nice wok utensils. They are a little shorter than I had hoped, but I think they will work fine for my cast iron wok that I use over my firepit. Only time will tell how well they hold up.