Kyusu Tokoname
Nerikomi #2


Original Japanese handmade teapot with side handle by Master Yusen II from one of the most respected pottery dynasties in Tokoname. This teapot is one of a kind, with an individual clay blend creating a unique nerikomi pattern. Diamond cut with the utmost care before a process of reduction firing and glazing. Exceptionally delicate, light and thin-walled, 480ml.
Product Teapot with side handle, yokode kyūsu (横手急須)
Kiln  Tokoname Yaki (常滑焼)
Studio/Artist  Master Yusen (友仙)
Origin Tokoname, Aichi, Japan
Volume 480ml
Recommendation To avoid overflowing and spillages, leave space in the teapot from around the top third of the strainer
Dimensions  14.5 x 7.5cm
Weight  Approx. 180g
Clay 朱泥 (Shudei: red natural clay)
Firing Oxidation firing
Glaze Unglazed (jap.: Yakishime; 焼き締め)
Strainer  Integrated ceramic strainer
Production The components of the lid and jug are handmade on the potter's wheel and then assembled to fit exactly. (jap.: Rokuro; 轆轤)
Packaging Wooden box



Delivery : 1–3 business days

Incl. VAT, excl. Shipping

In stock

Kyusu 急須

The traditional Japanese teapot, kyusu are typically made of ceramics with a side handle placed at a 90° angle to the spout for ease of pouring – however the handle can also be found over the top or in the back. Kyusu are perfect for preparing green teas and tend to be on the small side to prevent overbrewing. Depending on the size, shape and type of clay a kyusu is made from will determine what type of tea is best prepared in it. There are many different regional styles as well as kyusu made by certified master craftsmen, which are prized amongst collectors.

Tokoname-yaki 常滑焼

Pottery has been produced in the city of Tokoname, Aichi prefecture, since as far back as the 12th century, and since 1976 has been protected as a traditional craft of Japan. Tokoname was the site of the largest and oldest of the legendary Six Ancient Kilns of Japan and is celebrated for its iron-rich shudei clay that turns red after firing. When fired a second time in a reduction oven, the red shudei turns black – the other characteristic colour of Tokoname-yaki. Traditional Tokoname kyusu teapots are unglazed on the inside, allowing the tannins in the tea to react with the iron in the clay body, which is said to reduce astringency and highlight the sweetness of green teas. Another key feature of these kyusu are the perfectly fitting lids, which are ground into the clay body after firing in a technique known as suriawase.


As with all unglazed ceramics, wash with warm water and a soft cloth only. Do not use detergents or put in the dishwasher. Pat the outside dry with a towel and/or leave the kyusu to air dry naturally with the lid off. If tea leaves get trapped in the filter, brush away with a soft brush, such as a toothbrush.

The image could not be loaded.