Banko-Yaki Kyusu Teapot - Suigetsu III - Geometric Yabane - 410ml

Name: Banko-Yaki Kyusu Teapot - Suigetsu III - Geometric Yabane - 410ml
Brand: Artisanal Japan
Price: 890.00 USD
Availability: InStock

Banko-Yaki Kyusu Teapot - Suigetsu III - Geometric Yabane - 410ml

$890.00

Included:

Shimizu Suigetsu III

Yokkaichi, Mie Prefecture, Japan

| | Natural Banko Clay | Sandblasted carving

| Kyusu teapot | 410ml |

About Banko-Yaki Kyusu Teapot - Suigetsu III - Geometric Yabane - 410ml

This is the renowned Shimizu Suigetsu III at the top of his craft.

A flattened round kyusu, thrown by hand in Yokkaichi, Mie Prefecture, and then carved over its entire surface. Ranks of chevrons sweep around the body and converge on a single spine that climbs from the foot, crosses the shoulder and closes at the knob. Nothing repeats mechanically. The bands narrow as the wall curves and open again as it falls away, so the pattern moves with the form instead of being laid over it. The effect recalls yabane, the arrow feather of classical Japanese textiles, stripped back to pure geometry.

None of it is painted. None of it is glazed. Suigetsu cuts the design into the clay with the sandblasting technique that has become his signature, working the surface back at precisely controlled depths. The colour is the clay responding to how deeply it has been cut: soft pewter where the cut is shallow, cool slate below that, deep charcoal at the base of the pattern. Three tones, one body, no pigment anywhere. Because the design is the clay, it can never chip, fade or wear away. It will still be exactly this in a hundred years.

Spout, handle and knob are left bare, a dark gunmetal brown that absorbs light rather than reflecting it, so the patterned body carries the whole piece. The lid sits flush and true. The handle tapers to a comfortable angle for one hand, and the low, wide body puts the weight close to the table where it belongs.

For all of that, it is a working teapot. Banko clay is dense and holds heat with unusual steadiness, which is why the ware has been trusted for sencha and gyokuro for generations. This pot pours cleanly and is meant to be used daily, taking on the faint sheen that only years of handling can give it.

One of a kind. Supplied with its original signed wooden box and papers.

About the Artist

Shimizu Suigetsu III is among the most decorated living masters of Banko-yaki. He has been recognized at national ceramic and traditional craft exhibitions including the Japan Traditional Art Crafts Exhibition, with more than 20 honours over his career, and his work has been presented to members of the Japanese Imperial Household. His pots are held in collections in Japan and internationally, and his output is small. Pieces at this level of surface work appear rarely outside Japan.

Details & Specifications

Origin: Yokkaichi, Mie Prefecture, Japan
Artist: Shimizu Suigetsu III
Ware: Banko-yaki
Type: Kyusu (side-handled Japanese teapot)
Finish: Geometric pattern carved and coloured by sandblasting
Material: Natural Banko clay
Capacity: 410 ml
Included: Signed wooden box and papers

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.