Banko-yaki Diamond-Cut Yohen Kyusu Teapot - Mori Iroku IV - 320ml

Name: Banko-yaki Diamond-Cut Yohen Kyusu Teapot - Mori Iroku IV - 320ml
Brand: Artisanal Japan
Price: 219.00 USD
Availability: InStock

Banko-yaki Diamond-Cut Yohen Kyusu Teapot - Mori Iroku IV - 320ml

$219.00

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About Banko-yaki Diamond-Cut Yohen Kyusu Teapot - Mori Iroku IV - 320ml

Faceted like a cut gem, this kyusu is a clear step above Mori Iroku's usual work, and the reason is its yohen finish. Yohen, literally "kiln change," is the unpredictable shift in color and surface that happens when flame, heat, and atmosphere react with the clay and its minerals during firing, an effect the potter guides but can never fully control. Here it pulls deep red and orange flashes out of the iron-rich clay, the color and pattern is written by the kiln and never exactly repeated.
The diamond cut is not molded or stamped. Each facet is carved into the clay by hand with a cutting blade, a single kyusu taking up to half a day to decorate, a technique the Iroku kiln has refined across four generations, and here it wraps the body, lid, spout, and handle alike so the whole pot catches and breaks the light.

Beneath the artistry it is a serious tea tool. Thrown from iron-rich Banko shidei clay and fitted with a fine built-in strainer, the kyusu pours cleanly from its tapered spout, while the side handle sits naturally in the hand for smooth, controlled one-handed pouring. The shidei clay is prized for gently softening the astringency of green tea, drawing out a rounder, sweeter cup from sencha and gyokuro.

A piece made to be used and admired in equal measure, a centerpiece for the tea table and a quiet showcase of one of Banko ware's most demanding techniques.
Care: hand-wash with water only, no soap, and air-dry to protect the clay and finish.

About the artist:

This kyusu is the work of Mori Iroku IV (born 1963), the fourth-generation head of Iroku Toen, a Banko-ware kiln founded in 1880 in Yokkaichi, Mie Prefecture, the historic heart of Banko-yaki. He learned the family's hand-cutting techniques, including the signature diamond cut and the Matsukawa pine-bark pattern, from his father, Mori Iroku III (1936-2014). Each pot is cut entirely by hand, carrying on a craft the Iroku name has held for more than 140 years.

Recognition:

Fourth-generation head of Iroku Toen, a Banko kiln founded in 1880 in Yokkaichi, Mie Prefecture
Recognized as a Traditional Craftsman, certified by Japan's Ministry of Economy, Trade and Industry
Trained under his father, Mori Iroku III (1936-2014), inheriting the family's hand-cut diamond and Matsukawa pine-bark techniques
Continues a Banko kyusu lineage of more than 140 years

DETAILS

Details:

Artist: Mori Iroku IV
Origin: Yokkaichi, Mie Prefecture, Japan
Ware: Banko-yaki (iron-rich shidei clay, yohen kiln finish)
Technique: Hand-cut diamond (daiya) faceting, the Iroku signature, with a special yohen fired finish
Capacity: approx. 320ml

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.