Fine basketry begins with decisions about its strips. Yamanashi’s account of Fuji Katsuyama suzutake work separates the preparation of thickness from the sizing of width, then follows how the woven bottom becomes a vessel with sides.
Technique and structure
After the bamboo is split, a hegi-hiki knife removes material from its fleshy inner part. A later operation passes the strips through holes of different diameters in an iron plate to equalise their width. The reference says splitting and thickness are adjusted for the object’s form, size and the part being woven. Those are controls on the individual member before the finished weave is visible. Later, the upright members are bent as the sidewall is woven: the change from bottom to wall is a construction operation rather than simply a change in the outline of a flat mat.
A local material and a particular process
The prefecture identifies the raw material as suzutake growing around Mount Fuji’s second station and locates the craft in Fujikawaguchiko. Its process description includes preparing the bottom, establishing the rise of the sides, securing the rim and winding the rim to finish it. This is not a universal account of all Japanese bamboo vessels.
The reference provides no single strip thickness or hole diameter for every basket. The photographed appearance therefore cannot supply a transferable set of workshop dimensions.
For international readers
Ask a maker about the strips, rim and intended use of the actual object. These structural details do not establish a load rating, food-contact specification or washing method.
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日本語
富士勝山スズ竹細工：厚みと幅、底から側面への立ち上がり
山梨県の富士勝山スズ竹工芸品の工程説明では、割った竹の肉をヘギ引き包丁で削る仕事と、穴をあけた鉄板に通して幅を揃える仕事を分けています。底を作った後には、縦ひごを曲げながら側面を編みます。細かな編み目だけでなく、ひごの断面調整と、平らな底から側面へ変わる構造を見るための解説です。