Blue Tokoname-Yaki Kyusu Teapot - Yohei Konishi - 280ml

Name: Blue Tokoname-Yaki Kyusu Teapot - Yohei Konishi - 280ml
Brand: Artisanal Japan
Price: 400.00 USD
Availability: InStock

Blue Tokoname-Yaki Kyusu Teapot - Yohei Konishi - 280ml

$400.00

Included: 1x Kyusu teapot, original signed wooden box with certificate

Yohei Konishi

Tokoname, Aichi Prefecture, Japan

Tokoname clay | Traditional kiln firing, glazed

Kyusu teapot | 280ml

About Blue Tokoname-Yaki Kyusu Teapot - Yohei Konishi - 280ml

This Kyusu teapot is a one-of-a-kind work by Yohei Konishi, a highly respected master of Tokoname-yaki working in Tokoname City, Aichi Prefecture, Japan’s most important center for traditional kyusu teapot production.

The teapot features a balanced, rounded form finished in a deep blue-bronze glaze with natural variation created through traditional kiln firing. Subtle speckling and soft tonal shifts give the surface depth without excess, allowing the material and form to remain the focus. The appearance is calm, understated, and timeless, well suited to daily tea practice.

Function is central to the design. The rounded body supports even heat retention, while the precisely shaped spout allows for smooth, controlled pouring. The lid seats securely, and the side handle is comfortably proportioned for repeated use. Every element reflects Tokoname’s long tradition of producing kyusu that are practical tools first, refined objects second.

Tokoname-yaki is prized for its dense clay, excellent thermal stability, and long association with Japanese green tea culture. Kyusu from Tokoname are especially valued for brewing sencha, gyokuro, kukicha, and other Japanese teas where control, balance, and consistency matter.

Each teapot by Yohei Konishi is made individually and fired traditionally, ensuring that no two pieces are exactly alike. With use, the surface will gradually deepen and develop character, recording time and handling in a natural way.

This piece comes with its original signed wooden box and certificate, confirming authenticity, artist, and origin.

About the Artist

Yohei Konishi (born 1941, Tokoname City) has been active in Japanese ceramics for more than six decades. He is an official member of the Japan Traditional Crafts Association and has received numerous awards at major national and international ceramic exhibitions. He has held many solo exhibitions in Japan and abroad and was designated an Intangible Cultural Property of Tokoname City in recognition of his contribution to the Tokoname-yaki tradition.

Details

Origin: Tokoname City, Aichi Prefecture, Japan
Artist: Yohei Konishi
Ware: Tokoname-yaki
Type: Kyusu (side-handled Japanese teapot)
Material: Natural Tokoname clay
Firing: Traditional kiln-fired
Includes: Signed wooden box and certificate of authenticity
Use: Sencha, gyokuro, Japanese green tea

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.