Chasen | Takayama Chasen Black Bamboo Shin

This is a traditional Japanese craft: the Takayama Chasen from Nara Prefecture, featuring a Shin shape (60-prong) made of black bamboo. Every step is carefully handcrafted by artisans with traditional skills, resulting in a beautiful whisk. The Shin shape features an elegant oval curve, with the entire prong carved finely from base to tip. Its slender profile provides excellent flexibility, allowing you to easily whisk matcha into a smooth, delicate froth. Today, it is said that there are only about 15 chasen artisans left in Japan. The Takayama Chasen, crafted with their high-level techniques, is incredibly flexible and excellent for making finely textured, smooth matcha. It is carefully made to ensure long-lasting use. ・History of Takayama Chasen It originated about 500 years ago during the Muromachi period in Takayama, Ikoma City, Nara Prefecture. It is said that Juko Murata, a tea master known as the founder of Wabi-cha, requested the creation of a stirring tool suitable for the tea ceremony from Minbunojo Nyudo Sosei Takayama. The resulting Takayama Chasen was later presented to Emperor Gotsuchimikado. The Emperor was highly pleased and bestowed the name "Takaho" along with words of praise. Deeply moved, Sosei dedicated himself to perfecting the craft. The manufacturing method became a secret passed down only to a single heir in the Takayama family. Later, when the Takayama clan relocated, the secret techniques were entrusted to 16 remaining retainers. ・Production Process The Takayama Chasen is finished into a beautiful whisk capable of making delicious matcha by carefully performing the following 8 steps entirely by hand. "Genchiku" (Raw Bamboo) Bamboo aged for 2 to 3 years is cut to the required size. White bamboo, black bamboo, and soot bamboo are the three types most commonly used. "Hegi" (Splitting) The first step to making the prongs. The skin from the upper half of the joint is peeled off, and the bamboo is split with a knife. Depending on the thickness of the bamboo, it is split into 12 to 24 parts as a standard. "Kowari" (Sub-splitting) The process of splitting the parts further into smaller, alternating thick and thin pieces. "Ajikezuri" (Thinning) The most difficult and critical step that affects the taste of the matcha. The prongs are carefully shaved so that the tips are thinner than the base, then curled inward to shape them. "Mentori" (Chamfering) The process of lightly shaving the edges of each inner prong. Removing the edges prevents matcha from sticking to the whisk. "Ami" (Weaving) The process of double-weaving thread to firmly secure the base of the inner prongs. "Koshinarabe" (Aligning) The step that determines the size of the chasen and adjusts the height and spacing of the outer prongs and base. "Shiage" (Finishing) The final step to fix any misaligned prongs and adjust the overall shape, height, and spacing. Because natural materials are used, there are individual differences in the appearance of joints, bamboo patterns, and colors. Our store strictly inspects the quality before shipping. Therefore, we do not accept returns based on these natural product characteristics. Thank you for your understanding.