Touch

The wooden bowl that is smooth to the touch.

滑らかなる器

“Kijibiki” is one of the traditional techniques in Hakone and Odawara area. In order to continue to develop the wood products, La Luz pondered over the potentials of wood. As a result, they developed “Hikiyose”. Through the artisanal technique called “kijibiki”, Hikiyose’s wood products are smooth to the touch. Hikiyose uses maple, walnut and Japanese cypress. Among them, Japanese cypress is a traditional tree in Japan and the smell and touch of its timber is exquisite. Although it was difficult to make thin wooden ware using traditional methods Hikiyose was able to achieve it. A refined ware with nice tactile feel, comfortable in hand, prompts one to put superb food on a Hikiyose.

Kijibiki (Technique)
The technique of making round shaped tableware such as bowls by turning the wooden material on a potter’s wheel or lathe.

木地挽きは、箱根・小田原地方の伝統技法の一つとされている。木と共に暮らすため、木の可能性を模索した結果、生み出された「ひきよせ」。ひきよせは、職人による木地挽きの技術により、滑らかな手触りを実現している。ひきよせに使われる木材は檜、ウォールナット、メープルであるが、中でも檜は日本の伝統的な木材の一つであり、その香りと手触りが美しい。元来の技術では難しいと言われていた薄さの削りに挑戦し、生まれた傑作。軽やかな持ち心地には、素敵な食事を添えたくなる。

木地挽き

木材をろくろ、もしくは旋盤で回しながら(挽きながら)削り、お椀、鉢、筒ものなどの円形な器を作る技術。

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