To provide bamboo chopsticks and its manufacturing method capable of sterilizing the chopsticks up to its deep part without using chemicals such as a sulfur dioxide and a sodium sulfite.

A bamboo is formed into a chopstick shape by primary processing, boiled with boiled water, and dried. The bamboo obtained in the primary processing is sterilized by irradiation with a supersonic wave and an UV ray by second processing, a water content of the chopsticks is dried to a water content of about 10% by irradiation with a supersonic wave and an UV ray by the primary sterilizing/drying processing of the second processing, the top end of a holding part of the chopsticks is formed by grinding the chopsticks dried to a water content of about 10% by grinding processing, the chopsticks are dried to a water content of about 10-8% by irradiation with a supersonic wave and an UV ray by second sterilizing/drying processing; the chopsticks are finally molded by grinding again the chopsticks dried to a water content of about 10-8% by final processing, the chopsticks are dried to a water content of 7% or lower by irradiation with a supersonic wave and an UV ray by third sterilizing/drying processing.