Cast Iron Kettle, Shigyoku Shape, Sakura Komon 1L By Kunzan-kobo 77

This cast iron kettle crafted by the Kunzan Kubos (ironworks) of the Nanbu Ironware Cooperative is notable for its stunningly fine motif of sakura cherry blossoms. Combined with the sumptuous texture of its rounded iron, it makes a striking statement whether called upon for its practical use to boil water or simply to be displayed as an eye-catching piece of decorative art. 

About Nambu Ironware

The tradition began in the early 17th century, when the domain ruled by the Nambu clan in the region, centered on what is now Morioka City in Iwate Prefecture, invited tea kettle craftsmen from various regions to produce not only kettles, but also other everyday items and even weapons.

The familiar Nambu iron kettle emerged in the 18th century as a smaller, more convenient adaptation of the tea kettle, and soon became widely used.

Meanwhile, iron casting also flourished in the region corresponding to present-day Oshu City in Iwate Prefecture which was at the time under the control of the Date clan, From the Meiji period onwards, the two centres increasingly exchanged techniques. During the late 1950s and early 1960s, cast iron products made in both Morioka and Oshu came to be collectively referred to as “Nambu ironware.”

Details

Capacity 1L

Weight: 1.4kg

Size ;15cm diameter, 12cm height

Care and Use

"Breaking in" 

The "breaking in" of a kettle like this is crucial to ensure it will provide a lifetime of appreciation of its beauty as well as practical use. Be sure to follow the maker’s guidance for first use and ongoing care to preserve its character and enjoy it for years to come.

Getting Started and Usage

When using the kettle for the first time, boil water 2–3 times to season the interior. Once the boiled water no longer appears cloudy, it is safe to drink.

Do not scrub the interior with a scouring pad or dishcloth. Wipe the exterior with a dry cloth. Do not use abrasive cleaners.

After use, dry the interior. Use residual heat or warm it over low heat for about 20–30 seconds.

During the break-in period, please be sure not to leave water inside the kettle.

Around the fifth day of use, reddish, rust-like spots will appear inside the kettle, and mineral deposits will begin to form. After that, the mineral deposits will gradually cover the surface, improving the taste of the water; even if the inside appears red, the water will remain clear. Please do not wipe, wash, or scrub these spots off as they are not rust.