Tokoname-Yaki Kyusu Teapot, "Heart Sutra" - Yohei Konishi - 320ml

Name: Tokoname-Yaki Kyusu Teapot, "Heart Sutra" - Yohei Konishi - 320ml
Brand: Artisanal Japan
Price: 1020.00 USD
Availability: InStock

Tokoname-Yaki Kyusu Teapot, "Heart Sutra" - Yohei Konishi - 320ml

$1,020.00

Included: 1x Kyusu teapot, original signed wooden box and documents

Yohei Konishi

Tokoname, Aichi Prefecture, Japan

Tokoname clay | Carved

Kyusu teapot | 320ml

About Tokoname-Yaki Kyusu Teapot, "Heart Sutra" - Yohei Konishi - 320ml

"The Heart Sutra"
This one-of-a-kind Tokoname-yaki kyusu teapot is a handmade ceramic work by Yohei Konishi, an internationally recognized master potter born and based in Tokoname, Aichi Prefecture, one of Japan’s most important historical centers for teaware production.

The surface of the teapot is fully engraved with the Heart Sutra (般若心経), one of the most important and widely recited texts in Mahayana Buddhism. The sutra is carved directly into the clay, wrapping organically around the body and creating a deeply tactile surface. Light and shadow move across the characters as the vessel is turned, giving the piece a sense of depth, gravity, and quiet presence.

The Heart Sutra is a concise yet profound Buddhist text that teaches impermanence, interdependence, and the concept of emptiness. In Japan, it is traditionally recited for wisdom, clarity, and compassion. Its presence on this teapot lends the act of tea preparation a reflective, almost ritual quality.

At the lower body of the teapot, a small sculpted Jizō figure emerges subtly from the clay. Jizō is a beloved Buddhist guardian associated with compassion and protection, especially for travelers and children. Jizō figures are commonly found at Japanese temples, shrines, and along roadsides, where they serve as quiet guardians for travelers and symbols of compassion and protection. The figure here is understated and discovered gradually, reinforcing the humility and depth of the piece.

The clay body shows natural variation from firing, with subdued shifts in tone and texture shaped by kiln atmosphere and placement. Tokoname clay is valued for its density and excellent thermal stability, making it especially well suited for brewing Japanese green teas. With use, the surface will continue to develop patina, recording tea, handling, and time.

The form is balanced and fully functional. The rounded body supports heat retention, the spout allows for smooth and controlled pouring, and the side handle is substantial yet comfortable. The lid fits securely during use, making this a working kyusu designed for daily brewing rather than display alone.

The teapot is accompanied by its original signed wooden box and certificate, confirming authenticity, artist, and origin.

About the Artist

Yohei Konishi is an official member of the Japan Kōgeikai (Japan Art Crafts Association). In 2008, he was designated an Intangible Cultural Property of Tokoname City, recognizing his contribution to traditional ceramic craft.

His work has received numerous awards at major Japanese and international ceramic exhibitions, including repeated prizes at the Nihon Dento Kōgei Exhibition, the Chunichi International Ceramic Exhibition, and the Asahi Ceramic Exhibition, as well as a Silver Prize at the Vallauris International Ceramic Exhibition in France. His work has been exhibited widely in Japan and Europe, and a teapot by Konishi is permanently displayed at the Costa Rica National Museum.

Details

Capacity: 320ml
Origin: Tokoname, Aichi Prefecture, Japan
Artist: Yohei Konishi
Ware: Tokoname-yaki
Type: Kyusu (side-handled Japanese teapot)
Material: Natural Tokoname clay
Engraving: Hand-carved Heart Sutra
Motif: Integrated Jizō figure
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.