Nagafune handmade Shigaraki rectangular serving plate with a long gently curved form and warm brown surface.

Angled view of the Nagafune handmade Shigaraki serving plate showing its rectangular shape and softly raised corners.

Close-up of the corner of the Nagafune handmade Shigaraki plate showing its warm brown surface and thin raised edge.

Side view of the Nagafune Shigaraki serving plate showing its tapered edge and gently lifted form.

Underside view of the Nagafune Shigaraki rectangular serving plate showing its pale base and four small foot supports.

Front view of the Nagafune handmade Shigaraki serving plate showing its shallow rectangular form and raised center.

Front view of the Nagafune Shigaraki rectangular serving plate showing its broad brown surface and gently curved edges.

Angled view of the Nagafune handmade Shigaraki serving plate showing its long rectangular form and softly lifted corners.

Angled top view of the Nagafune Shigaraki rectangular serving plate showing its warm brown surface and gently curved shape.

Tsuchinoko Kiln

Nagafune Shigaraki Rectangular Serving Plate 9.4" (240 mm)

Name: Nagafune | Shigaraki Rectangular Serving Plate
Brand: Tsuchinoko Kiln
Author: Tsukushi Japan

€95,00

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Delivery estimated between 14 September and 21 September.
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100% made in Japan, crafted with integrity and ethical labor practices.

Product Details

In the Box: 1 Handcrafted Serving Plate
Material: High-Fired Stoneware
Technique: Anagama Yakishime Firing
Color Palette: Toasted Ember, Smoked Umber, Ash-Touched Sand
Dimensions: Approx. Length 9.4" × Width 4.3" × Height 0.8" (240 × 110 × 20 mm)
Weight: Approx. 12.2 oz (345 g)
Origin: Tsuchinoko Kiln, Shigaraki, Shiga Prefecture, Japan

Exclusivity Note: The handmade nature and anagama firing of the Nagafune plate result in patterns and tones that vary by where each piece sat in the kiln, a natural mark, not a flaw.

Nagafune is a rectangular Shigaraki serving plate handcrafted by Hitoshi Minagawa at Tsuchinoko Kiln. It measures 9.4 in by 4.3 in (240 × 110 mm), sized for sushi, sashimi, or a single grilled fillet.

The plate is fired unglazed using the anagama technique: a wood kiln fed with pine for about a week above 1200°C. Drifting ash settles on the clay, creating the yakishime finish in ember brown and smoked umber. Each firing differs.

Hand-built rather than cast, the plate shows slight asymmetry in surface and edge. This reflects wabi-sabi, the Japanese aesthetic valuing natural variation over symmetry.

Nagafune works just as well for cheese, charcuterie, bread, or pastry presentations.
Hand washing preserves the fired surface; the microwave is safe to use, though the dishwasher is not recommended.

More Information

An Ember Landscape Finish
Nagafune carries no applied glaze. Its ember and umber surface forms from ash drifting through the kiln and settling on the clay as it fires, an effect Japanese ceramics call keshiki (景色), or scenery.
This reflects wabi-sabi: the appreciation for what fire and time create, not what a brush adds afterward.
The Anagama Tradition of Shigaraki
Anagama (穴窯), or cave kiln, is one of Japan's oldest kiln forms, a single wood-fired chamber built into a hillside. Shigaraki, one of Japan's Six Ancient Kilns, has used this method for generations to fire stoneware without applied glaze.
Placement inside the chamber determines how much ash reaches each piece, so no two plates from the same firing look alike. At Tsuchinoko Kiln, Hitoshi Minagawa continues this practice.
The Meaning of Nagafune (長舟)
Nagafune combines naga (長), meaning long, and fune (舟), meaning boat, a name that reflects the plate's elongated, vessel-like form. Its slightly upturned edges recall the hull of a small boat, a fitting shape for laying out sushi, sashimi, or small bites in one continuous line.

Care Guide

About your Nagafune Serving Plate
Even as a one-of-a-kind, handmade piece, Nagafune belongs on the table, not behind glass.
Bring it out for daily meals and gatherings, and let regular use bring out the depth of its fired surface.

Maintenance

Hand Wash Recommended: We do not recommend using the dishwasher for Nagafune. The microwave, however, is safe to use with this plate.
Gentle Cleaning: Clean by hand using warm water and a soft sponge, then dry thoroughly with a soft cloth.
Preservation Over Time: Keep the plate away from sudden temperature shifts, and avoid leaving liquids inside it for extended periods.

The Artist

Hitoshi Minagawa

Location: Shigaraki, Shiga Prefecture, Japan
Technique: Anagama firing / Yakishime
Tradition: Shigaraki ware

Born in Shigaraki in 1959, Hitoshi Minagawa studied ceramics at the Aichi Prefectural Vocational Training School of Ceramics and the Advanced Ceramics Course at Gifu Prefectural Tajimi Technical High School. In Tajimi, he trained under Osamu Suzuki, a ceramic artist designated as a Living National Treasure.

Minakawa san began making pottery in Shigaraki in 1988 and is now the ceramic artist leading Tsuchinoko Kiln. He creates traditional Shigaraki tea ware and tableware, firing each handmade piece in an anagama with pine wood. Over approximately one week, flame and natural ash form individual colors, textures, and firing marks on the clay.

He has held annual solo exhibitions in Akiruno, Tokyo, since 1990, as well as exhibitions in Ikebukuro, Kyoto, Fukuoka, Hiroshima, and Tokyo. His work continues the kiln tradition established by his father while defining Tsuchinoko Kiln today.

Learn more

Close-up of the underside of the Nagafune handmade Shigaraki serving plate showing its pale base, raised feet, natural firing marks, and kiln mark.

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Nagafune Serving Plate FAQs

What makes the Nagafune plate special?

The Nagafune plate is fired unglazed in an anagama kiln at Tsuchinoko Kiln, using the traditional Shigaraki method of natural ash finishing rather than applied glaze.
Each plate is hand-built by artisan Hitoshi Minagawa, and no two pieces share the same ash pattern or color. It brings a centuries-old Japanese firing tradition to a functional, everyday object.

What technique is used to create the Nagafune plate?

Nagafune is made using anagama (穴窯) firing, a single-chamber, wood-fueled kiln built into a hillside. It's fired for about a week with pine wood at temperatures above 1200°C, and the natural yakishime finish comes from ash settling on the clay rather than any applied glaze.
This is the traditional firing method associated with Shigaraki ware.

Can I use Nagafune for anything besides Japanese-style food like sushi?

Yes. While Nagafune works beautifully for sushi, sashimi, and grilled fish, its long rectangular shape also suits cheese and charcuterie boards, bread, and pastry presentations.
It's a versatile serving surface for both Japanese and Western-style plating.

Why does Nagafune make a meaningful gift?

As a handmade, one-of-a-kind piece from an established Japanese kiln, Nagafune makes a thoughtful gift for anyone who appreciates authentic craftsmanship or Japanese tableware.
Its understated, elemental character suits housewarmings, weddings, or any occasion that calls for something considered and lasting.

How will I care for my Nagafune plate?

Hand washing is recommended to protect the fired surface: use warm water and a soft sponge, then dry with a soft cloth.
The microwave is safe for Nagafune, but the dishwasher is not recommended.
With regular use, the surface deepens in tone over time.

Is Nagafune shipped internationally and insured?

Yes, we ship worldwide, including the USA and Europe, with full tracking on every order.
Each piece is carefully packed in-house and insured in transit, so it arrives safely from Japan to your door.