What is unique about Japanese chopsticks

Chopsticks are essential to many Asian cuisines in China, Taiwan, Korea, Vietnam, and many others. Shape, size, and texture vary among the countries, and there are considerable differences in eating manners as well. In China, chopsticks are longer (around 27cm) and are usually made out of bamboo, wood, or ivory. Chopsticks and ladles are always considered a set in China. In the Korean peninsula, chopsticks are made out of silver, copper, or stainless steel. They are overall somewhat flat, and the same thickness from top to bottom. Koreans use "sujeo" a set of chopsticks and metal spoons to eat, which is similar to China.  Japanese chopsticks are tapered at the tip and slightly shorter compared to other countries as Japanese frequently eat fish, and the tips of the chopsticks needed to become thinner to remove fish bones. Unlike other countries where spoons and ladles are used, Japan is the only country in the world where food is eaten with chopsticks alone. Japanese chopsticks are made out of wood or bamboo, coated with natural lacquer, and decorated with gold, sea shells, and natural material.