Kakishibu English

Since my interest in traditional crafts started, the colours and textures of traditionally woven fabrics have always inspired me to create new surfaces. Many things cannot be transferred 1:1 to wood-turned objects. It takes many attempts to get the desired result, and I often had to give up after a few weeks (or months) feeling somewhat disillusioned. I'm all the more pleased that it now worked for a second time after Yûgen.

As with the New Heritage collection, the idea was to create a surface that would continue to change with subsequent use and develop a beautiful patina. Ideally, it should also have properties that are beneficial for later use as a salad bowl.

By chance, I stumbled upon the solution during one of my hobbies, collecting and especially wearing (Japanese) denim. Kakishibu.

Kakishibu is a traditional dyeing technique that uses the juice of unripe, astringent persimmons that have been fermented for at least 6 months and aged for 2 years. Fabrics and wooden surfaces dyed with Kakishibu are insect-repellent and have antibacterial properties. At the same time, the paint is waterproof and non-toxic. At the beginning of the dyeing process, fabrics and other surfaces show a salmon-coloured tone, which becomes darker over time. After a few days to weeks, the tannins have oxidized to such an extent that they glow in a range from intense orange-red to brown. The shimmer varies depending on the type and angle of light, making accurate colour photos very difficult. Over the years, surfaces and materials that have not been dyed through and through will show “fading” in stressed areas and slowly but steadily become darker in less stressed areas.

The first iteration consists of small and medium-sized salad bowls. Their surface is only processed with sharp turning tools, brushed with a very fine brass brush and then dyed with Kakishibu from Japan. Of all my work, those are the most time-consuming, from turning to the finished object. The final surface treatment is done with a mixture of washed linseed oil and natural wax. Due to the way it is manufactured and treated, the surface is particularly durable, easy to care for and develops a wonderful patina over time. When using moist or liquid foods, please coat the inside generously with salad oil for the first 10 to 20 times. After use, it is best to rinse with lukewarm water and dry well with a soft cotton towel. Dishwasher and soaking in the sink are taboo. Please reach out if you have any questions.