Food Vessel with Design in Urushi Carving and Kinma
H 6.5 / ø 50 cm,Year.2024Keiji Tanaka
1956 -- Lacquerware
- Awarded 3 times at the Japan Kōgei Assoc. Exhibition
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Price Range
Under $16,000
Info
The prices of the artworks on Gallery Japan are determined by the artists themselves and are published directly on the website.
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Description
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CategoryLacquerware
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DimensionsH 6.5 / ø 50 cm
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Year presented2024
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RarityUnique
Techniques Used
Chinkin
For chinkin (“sunken gold”), a chisel or knife is used to incise lines and dots into a lacquered surface. Gold leaf or fine gold powder is then inlaid into the grooves, creating a fine and delicate design.
Kinma
There are three basic variations of kinma based on the method used for cutting the motifs: line cutting, dot cutting, and a combination of the two. All three types use a special carving blade known as a kinma ken. Originally, kinma only consisted of motifs made of incised lines. However, by combining a variety of colored lacquers and cutting techniques, the art has lent itself to increasingly complex designs.
Carved lacquer
Carved lacquer (choshitsu) is made by first coating a piece in dozens of layers of colored lacquer. Then, a carving blade is used to cut into the lacquer and produce three-dimensional relief carvings.
Selected exhibitions
- The 41st Lacquerware Traditional Kōgei Exhibition (2024)
- Selected
