〇【Tea utensils/tea ceremony tools, tea whisk (tea whisk, tea whisk)】 Shinkazuho black bamboo black handle made by Ikeda Iki (made by Ikeda Iki) made in Takayama, Nara

[Differences between domestically produced and foreign-made tea whisks]
- For domestic products, we use domestically grown hachiku bamboo, which is harvested in the winter, left to rest for over a year, and then dried and made into products.
Products made overseas may contain preservatives and mold inhibitors because they are not dried.
-There are also differences in manufacturing methods.
For Japanese-made chasen, the process of thinning the tip of the whisk is done by craftsmen one by one using a small knife, but in other countries, the process is done with a file.
Shaving with a file is easier and quicker, but it leaves fine scratches on the surface of the tip, making the tip more likely to break.

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Author: Ikeda Ikki
(Minister of International Trade and Industry designated traditional craftsman)
Note: We may send you items by other artists.
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[7th Generation (Ikeda Iki)] Tea Whisk Master
Born in January 1949 in Takayama, Nara Prefecture
Started making tea whisks at around age 20
In 1976, he succeeded the 7th head priest, Ikeda Iki.
He passed away on December 23, 2014.
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[Ikeda family]
The Ikeda family, who have inherited the name "Iki" for generations in the village of Takayama in Yamato, have long been making tea whisks in the Omotesenke style using soot-covered bamboo.
Yamato Takayama (currently Takayama Town, Ikoma City, Nara Prefecture), known as the home of tea whisk production, produces 90% of the tea whisks used throughout the country.
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Material: Made in Takayama, Nara
Box: Gift box
Note: Box specifications are subject to change without notice.
It may be delivered in a plastic case.