A charming little spoon for stirring your tea or coffee. Hand-hammered from brass and albata, this little treasure ages gracefully into a rich patina with wear.
About Miho Nishikawa
Miho Nishikawa is an award-winning metalworks artist who works with silver, brass and albata to create beautifully detailed but rustic accessories. Nishikawa is trained and currently works in Kanazawa, which is an UNESCO-appointed city of Crafts and Folk Art in Japan for its tradition of metalwork artistry.
Materials: albata, brass
Dimensions: Length: 5¼" Diameter: ¾"
Care: Polish with an acidic substance.
Ideal for everything from frying on a stovetop to baking in the oven, a high-quality cast-iron pan is an essential investment for every kitchen. This style is skillfully forged from robust Japanese iron that distributes heat evenly along its surface. With just a little oil, its naturally nonstick surface can sear a steak or bake a cobbler with equal ease. Versatile and practically indestructible, this classic skillet is an indispensable cooking companion for life.
A master maker of tetsubin iron teapots since 1902, Iwachu is widely recognized as one of the best cast-iron craftsmen in the world. The artistry of each piece is rooted in its traditional Japanese craftsmanship: led by generations of ironsmiths, their workshop produces beautiful, long-lasting ironware with a human touch.
Materials: Cast Iron
Dimensions: Small: Length: 14.4" (with handle), Diameter: 8.5" Height: 1.5" Large: Length: 16" (with handle), Diameter: 9.5", Height: 1.5"
Care: Scrub lightly with warm water. For stubborn food remnants, use a touch of dish soap and a nylon scouring pad. Always thoroughly dry pan after each use, apply a light layer of vegetable oil with a towel, and store. Do not put pan in the dishwasher or soak in water. Dry immediately after use to prevent rust.
The town of Sanjo has been a traditional hub of blacksmiths and knife forgers since 1625, when local farmers began learning blacksmithing techniques to protect the town from the frequently-flooding Igarashi River. Tadafusa Kitchen Knife Studio was founded in Sanjo in 1949, crafting careful high-quality knives that are incredibly lightweight and effortlessly sharp. Equally suitable for both the home and professional chef, their designs have earned them various Good Design awards.Paring Knife (small)
A small, super-sharp knife for careful food prep done on a cutting board. Ideal for peeling and other small or intricate work like slicing shallots, cutting herbs, or boning smaller proteins.Santoku Knife (Medium)
Combining style and functionality, these casserole dishes can be taken directly from the oven to the dinner table. Their simple contemporary design fits any setting, for individual starters or light evening meals for two.
Banko Yaki Ceramics:
Based in the Mie Prefecture, the art of Banko Yaki is a traditional ceramic technique that is entrenched with Japanese culture. Dating back to the 18th century, Banko Yaki ceramics offer unique heat resistance and a beautiful but practical composition in muted, earthy colors. These pieces continue to honor an ancient art in a modern world by reshaping the past to fit the needs of the future.
Materials: Clay, Petalite
Dimensions: Height: 2 ½” Diameter: 9”
Care: Oven, non-induction stove-top, microwave, and dishwasher safe, but we recommend hand-washing and drying thoroughly after use.