Collection: bamboo whisk "chasen"

HANDMADE TRADITIONAL JAPANESE CRAFT

Takayama-cho, Nara Prefecture
Chikumei-do / Suikaien 

HISTORY OF TAKAYAMA CHASEN 

In 1975 tea whisk making was designated a traditional craft of Japan. Nearly every tea whisk used in the tea ceremony in Japan is created in the Takayama region of Ikoma city in Nara prefecture - accounting for approximately 90% of domestic production

The tea whisk, or chasen in Japanese, is one of the most important tools needed for the tea ceremony. It is used to mix the green tea match powder with hot water. The shape and fine needles of the tea whisk are needed to optimally mix air into the green tea, adding sweetness and creating a pleasant looking foam on the surface of the tea.

Chasen making in the Takayama area is a traditional industry that dates back to the Muromachi period (1336-1573). Legend has it that a priest Murata Juko, a Nara local credited as the developer of the Japanese tea ceremony, asked his friend, Takayama Sosetsu, the son of the lord of Takayama Castle, to craft a tool to stir the water of his tea. And so it was that Takayama Sosetsu created the first chansen bamboo tea whisk.


Many details are lost to history, but we do know that some tea whisks were presented to the Emperor of the time, Go - Tsuchi Mikado, who was delighted by them. The lord of Takayama Castle from then on, entrusted the production of the whisks to his vassals, who swore an oath to keep the crafting process a secret. To help maintain secrecy, the vassals would make the whisks only during the night after finishing their regular daily tasks.

The custom of crafting the whisks at night is still going on in some workshops today and keeping the method a secret is also regarded with great importance, leading to the passing of the knowledge being largely restricted to father and son

 

Chasen traces its origin to Takayama, Ikoma, Nara Prefecture, during the Muromachi Period approximately 500 years ago. It is said that Murata Juko, a tea artisan known as the founder of wabicha, asked Sozei to make a tea whisk appropriate for chado. The result was the Takayama Chasen,which was then presented to the Emperor, who was highly pleased with the product and bestowed it with the name “ Takaho” along with words of praise. Deeply moved, Sozei dedicated himself to the art and technical improvement of chasen. The crafting techniques have since been passed down from generation to generation.

A skilled chasen craftsman handcrafts each piece, resulting in an exquisite chasen. It is said that there are only about 18 chasen craftsmen in Japan today.

The Takayama chasen, renowned for their superior quality, is noted for their flexibility and ability to whisk fine and smooth matcha. Each chasen is meticulously crafted for durability, ensuring a lasting quality over time.

With 500 years of history and its superior craftsmanship, Chikumeido and Suikaien has earned the designation of traditional craftsman by the Japanese government. The chasen is made by highly skilled craftsmen trained by the head of Suikaien and Chikumeido, Who has earned recognition as a traditional craftsman and has also received the Recognition for Distinguished Services in Traditional Industries award. Chikumeido and Suikaien is recognized as a leading manufacturer of tea whisks that is renowned for their superior craftsmanship.

The Takayama Chasen is carefully handcrafted by following the eight steps below.

「原竹」Haratake

After aging the bamboo for 2 to 3 years, they are cut into segments. Three different types of bamboo are utilized: white bamboo, black bamboo, and purple bamboo.

「片木」Katagi

The first step in forming the tines. The outer layer of the upper half of the segment, where the tines will be formed, will be removed. This section is then split using a knife. Depending on the thickness of the bamboo, it is split into a minimum of 12 tines or a maximum of 24.

「小割」Kowari

This step splits the section that was previously split first step (Katagi) into even smaller pieces. The sizes are split alternately.

「味削り」Ajikezuri

This is the most difficult step in the chasen-making process, as the result of this step can affect the quality and taste of the matcha that can be produced from this chasen. The craftsman will carefully shave the tips of individual tines to make them thinner than the base. These tips will then be curled inwards to form a circular shape.

「面取り」Mentori

This step removes small amounts of the edges of each tine. Removing the edges helps prevent the tea from sticking to the tines.

「上編・下編」Umaami/Shitaami

The tines in the circle are secured by two rows of threading.

「腰並べ」Koshinarabe

This step determines the size of the chasen, and adjusts the outer circle, the height of the roots and the spacing accordingly.

「仕上げ」Shiage

The final step which includes making final adjustments to the overall form, the length of the tines, and spacing.

bamboo whisk "chasen"
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    Vendor:
    KITSUNE

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    This shiratake white bamboo Kazuho Chasen (matcha whisk)was made in Takayama, Nara by Kubo Sabun of Chikumeido. Chiku...
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    Vendor:
    KITSUNE

    chasen mizuhiki 

    "Traditional mizuhiki" has been kept by the oldest muzuhiki artisans since their initiation in the 8th century "...
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    ¥9,900
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    Vendor:
    KITSUNE

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    Sale price
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    Vendor:
    KITSUNE

    chasen ukraine

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    Sale price
    ¥8,900
    Regular price
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  • chasen kazuhochasen kazuho
    Vendor:
    KITSUNE

    chasen kazuho

    Takayama-cho, Nara Prefecture, Suikaien  Chasen is making  without using any chemicals. Before processing into Chasen...
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    ¥7,840
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    ¥7,840
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  • eight criss crosseight criss cross
    Vendor:
    KITSUNE

    eight criss cross

    Takayama-cho, Nara Prefecture, Suikaien  Chasen is making  without using any chemicals. Before processing into Chasen...
    Regular price
    ¥8,100
    Sale price
    ¥8,100
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