Limited

MISHIMA KAMON (handcrafted Matcha Bowl)

This is limited edition only available in spring and summer season.

diameter: 4.92inch (12.5cm) height: 3.14inch (8cm), standard Matcha bowl size
Sophisticated Kyo Yaki (Kyoto Style)
Made by Jihyoue Katoh at Jihyoue Kiln

MISHIMA KAMON has a sophisticated and unique atmosphere. KAMON means flower crest in Japanese. Various types of INKA stamps of flowers are decorated inside and outside of the bowl. Fine patterns and deep maroon color clay create luxurious beauty. Refined taste and solid technique make this a rather superb Matcha bowl.

This Matcha bowl is created by a technique called MISHIMA. Before shaped clay is dried, patterns are marked by stamp stick carved with flowers or another similar design. It is one of the traditional techniques of Kyo Yaki.

The INKA stamps used to create this bowl are of unsurpassable workmanship. It seems that one large INKA stamp is placed inside and outside the bowl, but each large pattern is composed of many smaller patterns, made by many different types of INKA stamps. Each INKA stamp is very intricate, but very coherent. The sense of uniformity and rich expression of INKA stamping is a superb technique.

Adding to that, each INKA stamp is decorated within a circle, even though each INKA stamp has a unique shape. INKA stamps are pressed by changing the angles in order not to stamp outside the frame. The elaborate INKA stamping technique creates this unified shape.

One more point of INKA stamping techniques on this bowl is its fingertip force. It seems that it would be rather easy to place an INKA stamp onto a bowl. However, the resulting shape and color will change with any minute difference in the pressure of INKA stamping. And if you push with too much force, the patterns of stamps can show through on the other side of the bowl. Jihyoue Kiln is one of the potteries which has the superior technique of INKA stamping, and they expertly control the pressure, depending on the water content of the clay.

INKA stamping with uniform force creates a clear pattern. Changing uniform force intentionally is one of the ways to make patterns, and this way of INKA stamping causes the gradation effect. Both methods need high skill level, and Jihyoue Kiln is the only pottery to have both skills. This Matcha bowl uses two methods of INKA stamping, and those skills make the bowl more elegant.

This stamped Matcha bowl is coated with white clay, which is then wiped away to make the INKA stamps appear white. Refined adjustment force and precise timing of this critical step keep the INKA pattern clear and enhances its gradation effect.

The rounded form of this Matcha bowl is ideal for INKA stamping, which enhances its elegance. This Matcha bowl uses two methods of INKA stamping, of which Jihyoue Kiln is the foremost expert, and the INKA stamps used to create this bowl are of unsurpassable workmanship. We are certain that this Matcha bowl will enrich your green moment.

Specially packaged in a carton box.
Lead-free. Made in Japan.
(Please note that there are individual differences in each piece and each piece is unique, due to the features of this work.)

Price

US$141.00

Quantity

FREE INTERNATIONAL SHIPPING on all orders of US$36.00 or more.

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Jihyoue Katoh

Jihyoue Katoh was born in Kyoto, 1971. Jihyoue Kiln flourished in the 16th century, and his predecessor was elected as one of the greatest craftsman by Oribe Furuta (1543 to 1615, one of the most famous tea masters) in the Seto region, an area famous for its pottery. The kiln is well known for its refined and high value technique of glaze and seal engraving. Jihyoue Katoh studied seal engraving in his younger age, and graduated from technical high school of pottery and porcelain department in 1986. In 1996, he succeeded the 15th Jihyoue. He is an expert at the INKA stamping technique, and has high expression of various glazing techniques. It is said that no artisan can emulate his INKA stamping.

Directions

- It is best to wash this item using only tepid water or mild chlorine-free dish washing detergent.
- If necessary, you may occasionally use a chlorine detergent.
- Do not sterilize by boiling, or in a dish washing machine.

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