Nambu Ironware, Iron Kettle, TSURUKUBI-HADA, 1.2L, Shokado by Traditional Craftsman Shingo Kikuchi




The surface is coated with an antirust oxide layer using the traditional technique called kama-yaki (high temperature baking treatment), but as it is cast iron, rust may occur due to moisture and humidity. Since all items are handmade, shape, color and size may vary from the photo.


We have the privilege of introducing a distinguished Tetsubin, a creation that stands apart from those crafted by Oitomi. This exceptional piece is the meticulous handiwork of Shingo Kikuchi (菊池真吾), an esteemed traditional craftsman hailing from Shokado. It's worth noting that his studio is situated in Oshu City, Iwate Prefecture, the very same city as our own.

The distinguished title of "traditional craftsman" is an official recognition conferred by the Japanese government, reserved for artisans who uphold and demonstrate advanced techniques and skills. Within the realm of Nambu Ironware, only a select few bear this distinction, and Shingo Kikuchi stands proudly among their ranks.

Nambu ironware is brought into existence through two distinct methodologies: Nama-gata, utilizing sand molds, and Yaki-gata, employing molds formed by the baking of clay. The Tetsubin in question is fashioned through the Yaki-gata method, resulting in the creation of only a limited number of pieces from a single mold. This rarity lends it an air of exclusivity.

The term "TSURUKUBI" is a fusion of "TSURU," denoting the graceful crane bird, and "KUBI," representing the neck. This term aptly describes a shape that gradually tapers at the top, akin to the elegant neck of a crane—a motif frequently encountered in Japanese pottery as well.

"HADA," signifying "skin," is a term employed to characterize the pattern of the Tetsubin. It's also used to depict the state where no pattern is applied, thereby embracing the raw texture of cast iron.

The lid knob is adorned with pine cones, while the handle stands as a precious, meticulously hand-forged element.

Internally, a technique known as kama-yaki imparts an oxidized film to the surface, devoid of any paint. This technique results in certain portions appearing reddish, a natural outcome of the kama-yaki process.

While this Tetsubin may command a higher price compared to other counterparts, its uniqueness stems from the Yaki-gata method, its bold and traditional aesthetic compositions, and the personalized inscription of the traditional craftsman, "南部 真吾" (Nambu Shingo). Through these attributes intertwined, this special Tetsubin stands ready to accompany you throughout life.

Please be advised that this item is also available for purchase in our physical store, with stock availability potentially varying based on timing. Kindly acknowledge that there might be instances where an ordered item is temporarily out of stock.

Additionally, it's important to acknowledge that due to the handmade nature of each item, subtle differences may exist between the actual product and the photographs provided. Your understanding in this regard is greatly appreciated.


Cast iron, Steel(handle), Surface: Japanese lacquer baking finish Interior: Oxidized film finish by kama-yaki (unglazed), no coating

Suitable for all stovetops including induction

We have confirmed that the product can be used with 100V(200V NOT RECOMMENDED), but some models may not respond, please contact the manufacturer.


Height: 23 cm
Width (including spout): 20 cm
Girth diameter: 14 cm
Bottom diameter: 11 cm
Weight: 1.3 kg
Capacity: 1.3L (full)

Handle: Fixed


When using induction heating, use in the low to medium heat range.
Do not wash with detergent.
Do not wash using a sponge or scrubber.
Wipe off the excess water around the lid and other parts well, as discoloration and rusting can easily occur.
Please note that cooking near this pot may result in oil stains and discoloration due to oil splashes.
If the gas flame reaches the body of the pot, the part is likely to discolor, so be careful not to increase the heat too much.

To make tea and coffee great

The water boiled in Nambu iron kettle tastes mellow and sweet even when drunk straight.

This is due to the effect of iron leaching into the hot water, but in order for the iron to leach out, the inside cannot be enameled or otherwise treated, and rust is liable to occur.

Nambu ironware is baked using the traditional technique called kama-yaki to produce an oxide layer on the surface. It leads to "rust resistance" and "water quality improvement" and makes tea and coffee taste better.


International Shipping Available

All items are eligible for international shipping.

Items are manufactured after receiving orders and will be shipped from Japan in about 1-2 months(Maximum 3 months for items labeled "made-to-order").
The schedule may be revised depending on destination countries, shipping companies, and changes of customs rules.


About Customs Duties and Taxes

Your final payment on our website includes the price of the product and shipping costs, but does not include any other fees required for international shipping, such as import taxes, customs duties, and other fees.

Please be aware that in all cases you are responsible for paying any import fees applied to your order.

These fees are set in detail for each country and region, and the rules are revised frequently. Please make sure that information is up to date when you place an order.

Refunds due to customs or import issues that are not our responsibility will not be accepted.

You may also like