Komakichi Kubo Chasen

These whisks are made by the master Komakichi Kubo and his family, whose origins go back seven generations, to the birth of chasen making itself. Komakichi learned the artisanal craft from his grandfather when he was 19 years old. In the Nara Prefecture of Japan, only twenty authentic Japanese chasen makers exist today. 

The rarity of the Komakichi Kubo chasen lies in its limited production. Due to the intricate craftsmanship and time-intensive process involved, only a small handful of these whisks are created each year. 

The delicate tines of the chasen are made from specially selected white bamboo, carefully split and shaped to create thin, flexible strands. These fine prongs are crucial for achieving the ideal consistency and frothiness in matcha tea. 

We are excited to offer three different styles of Kubo Shirotake Chasens (white bamboo): 

Urasenke School: The more common style of whisk used in a tea ceremony. Shaved thin to curl easy and create bountiful foam. 

Yabunouchi School: These prongs are rounded at the top and carved from small bamboo.

Enshu School: Shaved from larger white bamboo, these whisks have thicker prongs and are straight in the middle with a modest curve towards the top. Structured with strings hidden inside to represent Enshu's philosophy of Elegant Simplicity or "Kirei Sabi". 

 

How to care for your whisk

1. Before using your chasen for the first time, soak the whisk in hot water for 10-15 minutes to unfurl the tips.
2. Afterwards, before each use, soak the chasen in hot water for 1-2 minutes before whisking to soften the tines.
3. After making matcha, rinse the chasen in clean water to remove excess matcha and dry it in a well-ventilated place or store on a kusenaoshi (whiskholder) 

* Avoid use of detergents. NOT dishwasher-safe.*