Experience the artistry and cultural heritage of Japan through this stunning cast iron kettle by Keiten Takahashi (1920–2009), a Living National Treasure and one of the most respected Tetsubin masters of the 20th century.
Tetsubin has a 400-year history rooted in the Japanese Tea Ceremony and is valued worldwide for its elegant craftsmanship and its ability to enhance the flavor of water—making tea taste richer, milder, and smoother. It also releases trace amounts of iron into the water, offering health benefits, especially for those with low iron levels.
Unlike mass-produced kettles made of stainless steel or copper, each Tetsubin is a sustainable, heirloom-quality itemcrafted by skilled artisans. With proper care, it can be passed down through generations.
Many people are unaware of the difference between enamel-coated iron teapots (often called Kyusu) and traditional Tetsubin kettles.
Most modern cast iron teapots are coated with enamel on the inside, which makes them suitable for brewing tea—but not for boiling water.
In contrast, this authentic Tetsubin is uncoated, allowing the water to interact with the iron, enhancing its flavor and mineral content.
W 17.5 cm x H 9.8 cm / 23 cm
1875g / Holds about 1700ml
Good vintage condition ★★★☆☆
* This item will be shipped by Fedex Express.
About the Artist : Keiten Takahashi
Keiten Takahashi was first selected for the prestigious Nitten Exhibition in 1951 and was chosen seven times throughout his career. He received numerous awards for his innovative forms and intricate surface designs, showcasing extraordinary skill and refinement.
In 1992, he was awarded the Order of the Sacred Treasure (4th Class) by the Japanese government.
In 1996, he became the first person from Yamagata Prefecture to be designated an Important Intangible Cultural Property Holder—a Living National Treasure for his work in chanoyu kettles.
* All our Tetsubin kettles are carefully conditioned before sale, ready for immediate use. For vintage kettles, we perform the time-consuming conditioning process - boiling green tea and letting it sit overnight, repeated several times - until the water runs clear, as old kettles often have interior rust that turns the water brown. The surface is also coated with Japanese camellia oil to help protect against rust.
