T H E G R E AT J A PA N E S E A R T O F B O I L I N G . . . FOR MORE THAN JUST GREEN TE A
SORI YANAGI JAPANESE DESIGN. UNIVERSAL USE
A L LOW US TO BO IL OV ER W I T H EN T H USI A SM When Sori Yanagi designed his water kettle, he gave it the same panache, passion and care, as he would to design a new sports car. Functionality had to be perfect, materials top quality and the design at a standard where it has earned the right to have its nose in the air... The result is a safe, sturdy and elegant model with an intelligent handle for both gas and electric cookers. Nothing is left to chance... or an assembly line. Fifteen small Japanese factories deliver their handcrafted parts, including the wide base that ensures the water is boiled fast and efficiently and the built-in steel filter that collects calcium deposits. The meticulously-designed slope and size of the kettle render it easy to pour and difficult to burn yourself. And to return to the nose in the air; it is, of course drip-free. Perhaps not so strange that weâ€™re bubbling over...
THE KETTLE CAN WITHSTAND ALL SOURCES OF HEAT AND IS DISHWASHER SAFE. AVAILABLE IN BOTH SHINY OR MATTE STAINLESS STEEL
E VEN ON A BUSY DAY... THERE’S TIME TO BLOW OFF SOME S TE AM For thousands of years, the Japanese have made the little tea ceremony a pivotal point around which people can enjoy a quiet moment in their day. We are pleased to serve up a few words of wisdom on the art of making tea. Of course, we believe that a traditional kettle is key to creating an authentic and harmonious atmosphere... Rule number one is that you should always use cold water; from the good old-fashioned tap or your favourite spring water, depending on the type of tea. Remember that water should never be left boiling, or all the oxygen will disappear and give the water a flat taste. If green or light teas are your thing, they should be brewed with spring water. Such teas’ delicate and characteristic taste is brought out best by soft water without calcium deposits. Take care that the water does not actually reach its boiling point; it should be between 80-85 degrees. Black teas, on the other hand, taste best made with tap water. The water should always be just under the boiling point; at the exact moment that the water boils, it should be removed from the flame. There is no rule that the kettle should only be used for making tea... We’re sure it can give just as much pleasure making coffee.
I N 19 9 8 , S O R I YA N A G I ’ S J A PA N E S E K E T T L E W O N T H E G O O D D E S I G N AWA R D I N J A PA N F O R E XC E P T I O N A L D E S I G N A N D F U N C T I O N A L I T Y. T H E K E T T L E I S S O R I YA N A G I ’ S B E S T- S E L L I N G D E S I G N ; H A L F A M I L L I O N O F H I S K E T T L E S A Y E A R A R E S O L D I N J A PA N A LO N E
YOU DON’ T HAV E TO LIK E SUSHI OR SAK E... TO APPRECIATE SORI YANAGI
With its simplicity and artistry, Sori Yanagi’s design is unmistakably Japanese. And yet it becomes a natural part of kitchens and homes around the globe. His language of form is universal, lively and legendary. Just like him. Still productive at an age when most have long retired, he is one of the most inspiring and respected designers in the world. As a influence in establishing and developing the Japanese design tradition, Mr Yanagi’s merits span impressive widths: from furniture, porcelain and kitchen utensils to heavy bridge construction, cars and even Olympic flames. The water kettle is just one of Sori Yanagi’s most famous designs, which include the Butterfly chair from 1954, as well as his porcelain and silverware series. His designs can be found today in permanent exhibitions around the world – from MoMA in New York to the Louvre in Paris. We bow respectfully... in the Japanese way.
I T IS W I T H GR E AT P RI D E T H AT GAT E WAY J A PAN NO W O P E NS T H E D OORS TO E U RO P E F OR SORI YANAGI . V ISI T SORIYANAGI.CO M F OR M ORE INSPIRAT ION AN D PRO D U C T N E W S .
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