Wooden utensils don't quickly heat to scalding temperatures, chemically react with acidic foods, or scratch pots and bowls, as metal ones do. They don't melt or leach chemicals into hot foods as plastic does.
1 wooden rice spoon (22 cm)
1 wooden soup spoon (29 cm)
1 wooden frying spatula (33 cm)
1 wooden spatula (39 cm)
Word of wisdom: to eliminate bacteria from the surface of a wood utensil and to preserve it, just wash right after cooking with soap and hot water 🤞🏻