Rizu Takiashi moved to the South of France in 2004 where he built an anagama style kiln. He is now an established potter as well as a tea master.
One of his methods of working is to take a lump of clay and shape the outside, first by cutting it with a wire or a knife. After he has completed the outside shape to his satisfaction he leaves the bowl to firm up, after which the bowl is then hollowed out. Finally the foot of the bowl is carved and shaped, when hardened up, he then finishers hollowing out the rest of the clay until the wall of the bowl is quite thin. This technique offers a lot of freedom in regards to the shape of the teabowl. The cut surfaces are very crisp and precise, every mark is highly visible. The end result is a beautiful well balanced and tactile teabowl good in the hand, to the eye and lip.

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