This hammered copperware from Tsubame-Sanjo has excellent thermal conductivity, making ice-cold beer and crisp, chilled sake even more delicious!

"When you pour a cold drink into a copper cup, the vessel becomes cold, and you can enjoy a particularly refreshing feeling when you drink it.
Chill the glass in the refrigerator for 5 to 10 minutes before drinking.
It's delicious when served cold," says Ken Fujii, the third generation owner of a family that has been making hammered copperware in Tsubame City, Niigata Prefecture for three generations.

Copper naturally has twice the thermal conductivity of aluminum, five times that of iron, and 25 times that of stainless steel. What's more, the uneven surface, which Fujii created by carefully hammering each piece with a hammer, increases the surface area, making this an outstanding product that further enhances the excellent thermal conductivity of copper.

We deliver hammered copperware from Tsubame, Niigata, a town of artisans, made by artisans who have been hammering for three generations!

It's durable and can be used for a long time!

The base metal is thick, and by hammering it, the base metal is tightened and strengthened, making it very durable.

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The process of making hammered copperware.

(1) Metal removal and cutting
Cut the copper plate to the appropriate size.

(2) Annealing
The copper plate is annealed in a fire.

(3) Launch
The annealed copper plate is hammered into shape using a variety of tools, including a metal backing, a wooden mallet, and a hammer.

(4) Annealing and firing
The copper plate hardens when hammered, so it is annealed and then hammered further to create the shape.
Repeat this process until the shape is complete.

(5) Molding
The finished shape is hammered to make the surface and shape even smoother (smoothing).

(6) Polishing and finishing
The surface is polished and then colored to finish it off. Kettles and copper pots are then tinned.

(7) Polishing , inspection, and completion
The product is polished, inspected, and then completed.

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Caring for Hammered Copperware

Gently wipe with a soft cloth. The gloss and patina will gradually increase, giving the piece a richer, more refined appearance.
If you are concerned about dirt, wipe with a damp cloth, wring it out well, and then finally wipe off the water with a dry, soft cloth.

Product data

Material: Copper / Surface treatment: Tin baking / Inner surface treatment: Tin plating

What is hammered copperware?

Hammered copperware, meaning copperware struck and raised with a hammer, is a forging technique in which a single copper plate is repeatedly annealed and hammered with a variety of hammers, large and small, to create vessels. This technique was brought to Tsubame, Niigata, in the mid-Edo period and has been passed down and developed for around 200 years.

Fukido was founded by the previous owner, Fujii Tomiji, in 1945. Since then, the second and third generations, Fujii Hiroshi and Fujii Ken, have been producing hammered copperware in Tsubame City, Niigata Prefecture, for three generations. The beauty of the shapes and diverse patterns created by Fujii's careful handwork is outstanding, and his high level of skill has led to the company receiving numerous awards.

・Niigata Prefecture Lifestyle and Culture Creative Industry Promotion Association IDS Design Competition IDS Encouragement Award (1995)
・Niigata Prefecture Recommended Excellent Product Special Award (1995)
・Niigata Prefecture Tsubame City Product Design Competition Encouragement Award (1996)
・Niigata Prefecture Lifestyle and Culture Creative Industry Promotion Association IDS THE BEST C Division 2nd Place (2000)
・Niigata Industrial Creation Organization IDS Design Competition IDS Encouragement Award (2006)



Each piece is handcrafted, carefully hammered with a hammer and chisel, with the user's joy in mind.
I would be happy if users could experience the ease of use, durability, and warmth that mass-produced products do not offer.

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Size: Diameter approx. 80mm x H 116mm

Weight: approx. 145g