This shiratake (白竹) white bamboo 100-tine Chasen (matcha whisk) was made in Takayama, Nara by Yasaburo Tanimura (谷村弥三郎) of Suikaen.
The 100-tine style (百本立 - hyappondate) refers to whisks cut from bamboo slightly wider than the standard kazuho style and even wider than the 80-tine style. Due to the wider bamboo, the craftsman can cut a slightly higher number of tines. The tine count is an approximation and merely indicates that there are more tines than the kazuho style and 80-tine styles. Another noticeable difference is the thickness of the handle.
Unlike mass-produced matcha whisks, these chasen are entirely handmade, without the use of machines or chemicals to expedite the bamboo growing, drying, or shaping processes, requiring immense time and skill to craft. As such, Takayama chasen have finer, more flexible tines and a greater attention to detail, which not only makes them more beautiful, but also easier and more enjoyable to use and more durable in the long run.
After use, be sure to clean your chasen by whisking it in a bowl of water or running it under the tap, using your fingers or a cloth to remove any matcha that has stuck to the tines. Avoid soaps as these can damage the porous bamboo. Stand the whisk up and let it air dry thoroughly. This will ensure that the tines keep their shape longer and prevents mold growth. To further reshape the tines, you can use a kusenaoshi, or matcha whisk shaper.
Due to the organic nature of bamboo and handmade teaware, there may be slight variations in size, capacity, and appearance.
