JIDA Museum Selection vol.19

アナオリカーボンポット オーバル

Product アナオリカーボンポット オーバル
Model number
Manufacturer 穴織カーボン株式会社
Designer カロッツェリア・カワイ株式会社 代表取締役 川合 辰弥
Carozzeria Kawai Corp. KAWAI Tatsuya
Pioneer spirit
Social performance
Technology innovation
生活領域/Living areas
事業領域/Business areas
公共領域/Public areas

カーボングラファイト新素材の調理器具は、『食』の新しい未来を創り得ると確信し、大きなテーマに挑んだ。素材価値が高く、加工が「削り出し」に限定される中、特性を最大限に引き出す機能性能、使いやすさ、高い質感と官能的な美しさを兼ね備えることは難易度が高く、3年間に渡り膨大なデザインと試作実験を繰り返した。最終的にたどり着いたのが断面がスーパー楕円形状のアイデア。キッチンやテーブルと調和する力強いシンプルさを大切にしながら、使うほど愛着の湧くレトロな味わいと新素材の未来を感じるフォルムと色合い、精密な勘合精度と仕上げに拘った。ユーザが、例えばバイクや車、楽器を所有するような高揚感を得られるようなものにしたいと考え、実現できたと思う。(解説/川合 辰弥)2016年11月発売 ¥70,000(税抜き)

世界初のカーボン製の無水調理鍋で、圧縮したカーボンの塊から削り出し密閉度や熱伝導率が良く火の回りの良さが特徴。お米が対流しやすいように底が盛り上がっているので炊飯、スープ、煮物などに適している。対流しやすい滑らかな曲面がそのまま美しく特徴的な楕円の造形に仕上がっていて“、ニッポンのカタチ”を感じる。(選定委員/伊奈 史朗)

At  rst we were certain that cookware made of carbon graphite would breathe new life into “the meal” and challenged ourselves to do just this. It took us three years of continuous experimentation and redesigning. The rich material had its constraints in terms of its ability to be modeled with the cutting process. It was dif cult to have a highly functional product that emphasizes its function and re- mains useful to the user while at the same time design it to be high-quality and seductive. This is how we ended up with the pot’s oval pro le. Because our priority was lending the pot a strong simplicity that allows it to be harmoniously incorpo- rated into both kitchens and table settings, we stayed true to the quality and  ni- shing that supplies the nostalgic, retro look, while letting the shape and color re- mark on its innovative material. We were able to produce a product that excites the user who owns it, as is normal with a motorcycle or car, or even an electric cooking instrument. (Description / KAWAI Tatsuya) Launch Year / 2016

The world’s  rst carbon-made pot that cooks without water. Its strength is its heat conductivity, which is made possible by the vacuum pot that is modeled with the cutting process. Since the bottom part is slightly raised to transfer heat to the pot more easily, it is suitable for preparing rice, soup, or boiled dishes. The smooth cur- ve that makes for better convection is responsible for the pot’s beautiful oval sha- pe, a reference to an iconic Japanese form. (Selection Committee / INA Shiro)