Japanese Kazuho Bamboo Matcha Whisk – Matchaful
Japanese Kazuho Bamboo Matcha Whisk – Matchaful
Made in Takayama, Ikoma City, Nara Prefecture, Japan • This traditional Kazuho-style white bamboo tea whisk (chasen) is made by Chikumeido Sabun, a 24th-generation family-run tea whisk manufacturer. Each whisk is hand-carved from a single piece of 100% natural, chemical-free locally grown bamboo..
Made in Takayama, Ikoma City, Nara Prefecture, Japan
This traditional Kazuho-style white bamboo tea whisk (chasen) is made by Chikumeido Sabun, a 24th-generation family-run tea whisk manufacturer in Takayama, Nara Prefecture, Japan. Each whisk is hand-carved from a single piece of 100% natural, chemical-free locally grown bamboo. All Chikumeido products are handmade by skilled craftsmen under the guidance of the head of the temple, Mr. Kubo Sabun, who currently serves as Chairman of the Takayama Chasen Traditional Craftsmen Association.
Located in the northwest region of the Nara Prefecture, the small village of Takayama is known as the most prized area for chasen production—the trade has been passed down by local families for over 500 years since the Muromachi period (1336-1573). Compared to Chinese chasen, Japanese chasen are lighter with thinner, more flexible tines. This makes them both more durable and creates an easier, more enjoyable whisking experience.
Originally crafted for the Urasenke school of Japanese tea ceremony, this whisk also makes a wonderful daily tool.
How It's Made
Step 1: Katagi - Owari
Cut the stripped raw bamboo in half with a large split knife
Step 2: Katagi
Split the stripped bamboo into splines to make the tip
Step 3: Katagi - Touiri
Separate each piece into skin and meat with a kitchen knife and remove the meat
Step 4: Kowari - Kowari
Split each tine into 10 pieces, alternating thin and thick weights to create 160 equal tines
Step 5: Cut into Small Pieces
Carefully tear apart the individual tines using your hands
Step 6: Cut into Small Pieces
80 thick tines make up the outside ring and 80 thin tines make up the inner
Step 7: Ajikezuri
Boil the tip and carefully shave it to taper toward the tip
Step 8: Ajikomi - Shaving
It is said that the flavor of the tea changes depending on the shavings' flavor—this is the most difficult step in the process
Step 9: Seasoning - Squeezing
Once shaved to the proper thickness, the tines are ironed to curve inwards
Step 10: Chamfer
Both corners of the thick tines are thinly shaved and woven with cotton thread so that the tea does not stick to them
Step 11: Part 2
The thick tine that was opened in the lower layer is further woven two times to reinforce the base
Step 12: Waistline Tailoring
Adjust the height of the inner and outer tines to adjust the overall shape and complete the Takayama tea whisk
Experience the functionality and beauty of an authentic Takayama Chasen. The Takayama region in Nara is famous for its chasen (matcha whisk)
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