The oxidizing of copper to an orangy-red colour has been a technique passed down through the generations.
Originally used in China before coming to Japan, it remains one of our most traditional and classic colours.
A fully formed piece is plated with tin and baked at a high temperature, oxidized, polished, and oxidized again.
If all done right the artisan can create colours beyond what is possible with copper alone.
Each piece is individually coloured and polished, giving every single one its own personality and uniqueness.
Developed at Gyokusendo in the early 20th century, this colour is now a defining colour of copperware made in the Tsubame-Sanjo region.
Continued development of colouring techniques through the 1920s and 30s led to new colour combinations.
By selectively baking tin into just particular areas artisans were able to achieve nuances not possible before.
The cold and hard silver colour of tin is softened by baking the piece at low temperatures.
A simple, roughly textured surface is the background to sakura in the foreground.
The contrast in colour comes from chizling the coloured surface to reveal the pure copper underneath.
Utilizing natural oxidizing methods our artisans can create a brown that is unique to copper alone.
Because of its simplicity and depth, it is often used to complement other colours and designs.
Watch how these browns grow deeper and richer with age.