Natsume iron kettle

Natume iron kettle from Arai Kobo. It is characterized by its vertically long and compact shape.

Arai Kobo is an iron kettle workshop that has been in business for over 50 years, making traditional iron kettles one by one by hand. They believe that the kitchen utensils used every day are good for the environment and health, and continue to create tools for a rich life.

No chemical paints are used, and the finish is baked on with real lacquer. This iron kettle will last a lifetime and can be used for a long time. As you use iron kettles, their luster increases and you can enjoy their changes over time.

Iron kettles absorb impurities in water. By boiling water in an iron kettle, the taste of the water becomes smoother. It is also recommended for drinking hot water.

Artisan: Arai Kobo (Yamagata Casting)

Brand name: Koyuki

Size: Total length approximately 16.5cm (including spout), height (including handle) approximately 19.5cm, body height approximately 11cm, bottom diameter approximately 7.5cm

Color: Black

Material: Iron

Capacity: Approximately 1.0L (full) *Practical capacity is approximately 80%

Weight: Approximately 1.1kg

Country of manufacture: Japan

Packing: Paper box

Heat source: Open fire possible, IH cooker possible

(Depending on the type of IH cooker, heating may not be possible in rare cases. In that case, please use a commercially available disc-shaped metal adapter.)

Note: Not dishwasher compatible. The handle cannot be knocked down.

<Points on how to use>

1. Pour all the hot water into the iron kettle.

2. After use, remove the lid and let the residual heat dry the iron kettle.

3. When washing, do not use detergent, wash with water

Using an iron kettle is not difficult. It is important to use up all the boiled water, remove the lid, and let it dry naturally.

If you continue to use the iron kettle, scale (white or reddish-brown) will naturally form on the inside of the iron kettle, but this is not rust. Scaling is caused by lime and iron in the water. The iron kettle absorbs impurities from the water, making the taste of the water smoother.

The inside and outside of the iron kettle are treated with a lacquer surface finish to prevent rust, so please do not scrub the iron kettle with a scrubbing brush or hard sponge.

Rust is caused by moisture, oil, and detergent left inside. If the water tastes like iron or is cloudy, there may be rust inside. Rust can be reduced by adding tea leaves to hot water and boiling on low heat for 1 to 2 hours.

<Yamagata casting>

Yamagata casting has a long history, dating back to the late Heian period. Casting began because the sand from the river flowing through Yamagata City and the nearby soil were suitable for making molds.

"Thin and beautiful Yamagata casting"

Yamagata iron kettles, which evolved from tea kettles, are still used in tea ceremonies today, and are characterized by traditional patterns and a traditional lacquer surface finish. Because iron kettles are slightly thinner and lighter, they are easy to use, making them useful in modern life.

Arai Kobo is an iron kettle workshop founded in 1972. Each piece is carefully handmade using traditional techniques. For iron kettles, it is common for labor to be divided into processes such as casting, handle production, and lacquer finishing, but this workshop performs all processes in-house. They also handle maintenance of iron kettles, such as repainting lacquer.