Japanese urushi (lacquer) and Chinese urushi

I some urushi after 14 years.
Urushi I bought about 15 years ago has become more viscous and difficult to apply, and it shrinks even when applied thinly, probably because the ingredients have condensed. Ki-urushi for the base layer takes longer to harden. It was better to set up urushi as soon as possible. I heard that sometimes old urushi was mixed with new one when new one felt difficult to use, though.

Urushi (lacquer) in tubes and tubs.

The small tubes are Japanese ones (two on the left). The one in a plast bag was not seen 15 years ago.


As described in detail on this page, the genes of Japanese and Chinese urushi trees are the same.
At the Kagawa Lacquerware Institute we only used Japanese black urushi for the top coat and ki-urushi for the finish, but we could not tell the difference between Japanese one and Chinese one, especially for black urushi.
However, the two differ in the way the sap is collected, so there is likely to be a difference in the amount of impurities. Chinese urushi is also refined in Japan, so it is difficult to tell the difference in refined black urushi, and there may be some difference in unrefined ki-urushi.
In terms of price, Japanese urushi is approximately 4.7 times more expensive than Chinese lacquer. (For 100 g of black urushi, Japanese one is 16,500 yen, Chinese one is 3,520 yen.) It is estimated that 30g of urushi is needed per square meter. Black urushi should be applied at least four times.
I also use Japanese ki-urushi for the finish. I would like to learn more about the difference between Japanese and Chinese urushi.

Since the Agency for Cultural Affairs has made it a policy to use Japanese urushi for the conservation and repair of national treasures and important cultural properties in principle from 2018, the price of Japanese urushi may have risen further as the demand for conservation and repair increases and the supply decreases. The price of Chinese urushi has also doubled in the last 15 years. Inflation may also have some impact....

Some people use Japanes urushi for the entire process. I think that is really magnificent.
The well-known Mr. David Atkinson said in his book (The Disappearance of National Treasures: A British Analyst Warns of a “Cultural” and “Economic” Crisis) that it was disappointing that an expensive urushi piece made in Japan was made of Chinese urushi. This is because buyers naturally assume that Japanese urushi is used.
He suggested that if the price could not be agreed upon for the product, a product made entirely of Japanese urushi could be an option.
As for chishitsu (carved lacquer), I will continue to use Chinese lacquer as before, except for the finish, since it is also originally a Chinese technique, but depending on the technique, it would be nice if I could make something using only Japanese urushi as an option, as he mentioned. (His book was interesting and I read a couple of his books after this one.)
I am also thinking of tomobako (paulownia wood box) for small items for daily use as an option.


Sucker with suction for urushi work.

It is called by various names such as sucker, trumpet-shaped suction cup, and rubber ball with suction.


I also bought a sucker with handle to use when painting vessels. I was a little surprised to see that it cost almost 4,000 yen, which was not so expensive in the past.
But I am relieved that these are sold. I can't work without it. The rubber deteriorates after about 5-7 years and is no longer usable, so I can't keep a stock of those. I hope they continue to produce it in the future.


2024.12.16
tr. 2024.10.27