The lacquer ki-urushi is used in most basic kintsugi steps to glue broken pieces back together (filling or repair).

Raw lacquer is used for different mixtures such asMugi-Urushi, THE Nori Urushiand theSabi-Urushi (by adding Jinoko earth powder).

Drying the lacquer ki-urushi darkens and oscillates between brown and black.

Ki urushi is an all-natural lacquer and contains no toxic chemical additives.

Ki urushi

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€48.50

Quantity

100 g tube
From Japan
Kiurushi lacquer can cause allergic skin reactions. Urushiol is the active ingredient that can sometimes be responsible for different skin reactions when coming into contact with the skin.

Warning :
When handling kiurushi liquid lacquer, you must wear gloves, a protective mask and long-sleeved clothing to cover your arms.
After each skin contact with Urushi Lacquer you should immediately wipe the affected part of the skin with edible oil such as rapeseed or sunflower oil. After contact with eyes rinse with plenty of water and consult a doctor quickly.

Work surface :
After each use clean your work surface with organic solvents such as alcohol or acetone. Your work space should be well ventilated and ventilated.

Material :
Your brushes should be cleaned with turpentine then coated with edible oil. If you don't have a protective box for your brushes, wrap them in transparent film to protect them from dust.
Storage Tips for Urushi
To preserve urushi in optimal conditions, it is essential to follow a few precise guidelines:
1. Cool and Dark Location : Urushi is a material that appreciates cool and dark environments. It is therefore recommended to store it in a place away from direct sunlight and at a moderate temperature.
2. Shelf Life : Urushi retains its quality for approximately one year. Beyond this period, it may undergo alterations such as changes in color or viscosity.
3. Refrigeration : To extend its shelf life for several years, storing it in a refrigerator is a viable option. However, it is important to store it in a separate container and keep it away from food.
By following these recommendations, you can ensure the preservation of urushi and keep its quality intact for future use.