Carved Kuro Raku Chawan

Name: Carved Kuro Raku Chawan
Brand: Shōraku
SKU: US-M497
Price: 142.00 USD
Availability: InStock

$142.00

This classic kuro raku chawan (matcha bowl) features a low hantsutsu-gata shape with subtle diagonal facets around the waist. Each bowl is hand-built and carved in Shōraku's workshop from his signature lightweight clay blend before being coated with a glaze made from the rocks at the bottom of the Kamō River. A few patches of glazes are scraped off decoratively to reveal the clay underneath. Each chawan is then fired individually at around 1000°C (1832°F) for three minutes before being removed from the heat while red hot and cooled rapidly.

The smooth, soft, pinholed texture of the kuro-raku glaze coupled with the soft, low-fired clay body is one of the most unique tactile sensations in Japanese ceramics.

The bowl is stamped 松楽 (Shōraku), he uses on his more entry-level pieces.

One of Japan's most recognisable styles, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyu in the late 16th century. Perhaps inspired by the recently created 引き出し黒 (hikidashi-guro) technique used to produce the Seto-guro style of black chawan, Rikyu collaborated with tile-maker Chojiro to produce a new style of ware for use in the tea ceremony. Hand-formed from porous clay rather than wheel-thrown, Raku chawan are then coated in a lead glaze, fired at low temperatures, and removed from the kiln while still glowing hot. Most Raku chawan exist in two styles: Aka-raku (red raku), and Kuro-raku (black raku).

Illustrated map of Japan highlighting Kyoto — the production region of Kyoto wares such as Kiyomizu-yaki, Kyō-yaki and Raku-yaki

The earliest and most famous raku chawan are known as kuro-raku (黒楽 - black raku) and as their name suggests, have a plain black glaze. This glaze was originally made from a mixture of white lead and stones from the Kamogawa river, though modern formulations vary. These bowls are generally fired individually at temperatures around 1000-1200°C for 1-2 hours before being removed with tongs rapidly cooled. Depending on the glaze formulation, firing temperature, and cooling method, the lustre can range from very glossy to a dull matte, with higher temperatures and faster cooling leading to glossier finishes.

Pictured here is Omokage (面影), one of the original Kuro-raku chawan attributed to Chōjirō in the late 1500s.

Made by Sasaki Shōraku (佐々木昭楽) of Shōraku Kiln (昭楽窯). This is the same Sasaki Shōraku that produces work signed (松楽), which is also read as Shōraku. Works stamped (松楽 - Shōraku) are more entry grade, whereas works stamped (昭楽 - Shōraku) are of a higher quality. The current kiln is located in Kameoka, Kyōto and was built in 1944. That same year, Sasaki Shōraku was born, and after studying under his father, he became Shouraku III: the third generation to carry the title. His work emulates the early raku wares of Chojiro and Hon'ami Koetsu. Today, both the 3rd and 4th generation potters of the kiln are famous for their raku bowls.

David and Sasaki Shōraku in a pottery studio with clay pots and a kiln.

Because of their porosity, raku chawan are very 'soft' and delicate. Before its first use, we highly recommend soaking the entire piece in warm water for 30 minutes, allowing water to enter and tighten the gaps in the clay, before air drying it completely. For additional strengthening, rice water (the cloudy water left when washing rice) can be used, with the tiny rice particles helping fill the gaps in the clay. Be sure not to let the bowl soak for too long as the clay might begin to soften.

For each subsequent use, soaking for a few minutes is all that is needed. At first the bowl will produce a clay odour, but this will disappear with time and repeated use.

Due to their porous nature, raku chawan should only be used for preparing matcha and not for holding any type of food.