This looks like what I use to scoop yeast, although mine is better finished than this looks to be. It's a US-made Ecko, which means it's old. Everything seems to be made in China nowadays.http://www.dinodirect.com/perforated-ladle-stainless-steel-handle/AFFID-20.html
(I've tried to insert the image but without luck.)
My favorite ale yeast is WhiteLabs WLP022 Essex, which is a great top cropper. I have a paternal fondness for this since I brought it back from England (Ridley's Brewery in Essex, now closed) and provided it to White Labs, but I'd like it anyway.
I generally harvest the yeast three or four days after pitching, when fermentation has slowed and the yeast head has collapsed into a thick layer about 1/2 inch thick. I scoop the yeast with the ladle and drain it, then drop it into a one quart wide-mouth mason jar that I've sanitized by boiling. I get more than enough to fill the jar from a ten gallon batch. I put a sanitized lid loosely on the jar and put it in the fridge with a saucer since it often overflows, and when it settles down, I generally nave more than half a jar of thick yeast (the consistence of soft-serve ice cream) with beer on top.
I can keep this for some weeks, but if it's been more than three weeks or so, I generally make a starter. I find that using one tablespoon (15 ml) of this thick yeast per gallon of normal strength wort works well, double that for strong wort (>1.060).
Since this yeast is only available seasonally, I keep it going a year or more this way, although now that one of our local brewpubs (Grizzly Peak) has adopted this as its house yeast, I don't have to worry about this.
Sometimes I pour off the beer and stir in cooled, boiled distilled or R.O. water. This is supposed to keep yeast better than beer.