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Kyô-tetsubin, “yahazu” shaped cast-iron kettle from Kyôto by Yoshiha Yôhei 1 L

Kyô-tetsubin, “yahazu” shaped cast-iron kettle from Kyôto by Yoshiha Yôhei 1 L
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This superb “yahazu” shaped tetsubin kettle in kyô-tekki cast iron from Kyôto is a work by a “'kama-shi” (an artisan specialized in making cast iron vessels for the tea ceremony): Yoshiha Yôhei III. He is the grandson of Yoshiha Yôhei I, who was the student of Ônishi Jôchô, official “kama-shi” (“senke-jissoku”) of three the great senke schools (“san senke”). It is very rare (and a great honor) for a kama-shi from prestigious Ônishi atelier to be authorized to start his own lineage.

This kettle is unique. The mold was made of clay and sand, and could be used only once. It takes up to two months to make such a mold. Using a kind of pad and clay, the artisan delicately “hammers” the entire inside of the mold to apply embossed designs that will give the surface its texture: the “skin” of the cast iron object. Each artisan thus has a specific style, and the eye of a knowledgeable connoisseur is able to recognize an “kama-shi” artisan from Kyôto from the distinct pattern on the surface. This is why kyô-tekki cast iron is not signed: the surface texture serves as the signature.
The raw material used by Yôhei is a mixture of “satetsu” iron and iron from old cast iron objects, which he considers best and melts down. The cast iron remains in the mold for an entire night. Next, the object is heat-treated twice using a wood fire, then covered with lacquer and baked one last time.

Finally, to remove the fine layer of iron that appears, the entire surface of object is meticulously struck with a pointed hammer. The cleaning could be done more quickly using a hard brush, but this long, fastidious work using a little hammer is necessary to keep the embossing, the skin of the kettle, intact.

The cover is an alloy of bronze and tin. Its colour is obtained with the aid of a technique that is kept secret, and inherited from Ônishi atelier.

The handle is also made of iron, but not smelted and molded. It has been hammered.

All of these processes are done by hand. The iron and firing are done using a wood fire, and the subtle adjustments in temperature are also performed by the artisan by hand.

This kyô-tetsubin kettle is a work of extreme rarity, the fruit of very high technical skill that has been handed down for generations.
It is said that Kyôto cast iron is made to be used for at least 100 years.

Aside from the lacquer, the inside of the kettle has received no chemical treatment to prevent rust.

Use and maintenance:

- Before using for the first time, rinse the interior of the kettle with water several times. (Never touch the interior with your fingers. Never use detergent or abrasive materials to clean your tetsubin.)
- Next, fill it 2/3 full of water and boil it until the kettle is only 1/4 full. Do not close the lid completely to prevent the water from spurting out of the spout.
- Empty the kettle, and then repeat the process 2 or 3 times.
- You can now use your tetsubin kettle.
- If you use gas, never place the kettle in direct contact with the fire.
- Always use very low heat.
- Never allow water to cool in the kettle. When you have finished using the water, empty the kettle immediately and allow the tetsubin to dry thanks to residual heat.
- Some rust may appear at first. Do not try to remove it. Similarly, after use, tartar may appear. It protects your tetsubin.
- During the first month of use, it is recommended to heat water in the kettle every day.

*The real colours of the object may be slightly different from those in the photos. Thank you for your understanding.

cat-yoshiha cat-kyotekki

Kyô-tetsubin, “yahazu” shaped cast-iron kettle from Kyôto by Yoshiha Yôhei 1 L

USD $8,400.00

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