Haus Yoon Dinner Flatware 2pc set
Haus Yoon Dinner Flatware 2pc set
Haus Yoon Dinner Flatware 2pc set
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Haus Yoon Dinner Flatware 2pc set

Regular price
$180.00
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$180.00
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Bangjja Yugi made with Danjo technique (hand forged)

Bronze Dinner Fork  - 8 1/4 Inch length, $80 (shown in photo)

 Bronze Knife - 8 3/4 Inch length, $100 (shown in photo)

<YOON>

CONTEMPORARY KOREAN TABLEWARE AND GIFT

A collaborative artist brand, YOON depicts a minimal dining style by reinterpreting Korean bronzeware, Bangjja, in a modern way. Yoonjung Lee, a jewelry designer who studied Fine Arts, collaborates with an artisan, Hyung-geun Lee, who was appointed as an Important Intangible Cultural Property of Korea. YOON's dining ware is completed by Myungwook Huh's Ottchil (Korea's traditional way of varnishing with lacquer).  Bangjja is called the Bowl of Life since it detoxifies the toxic microbes from the food. 

<The Efficacy of Bangjja Bronzeware> 

*The Sterilization Function of Pthogenic Coliform bacillus -When researchers put O - 157 (pthogenic coliform bacillus) in a Bangjja bowl, 24 hours later, the hazy deposit that was caused by the exterminated bacteria was found and the surface of the bowl is bronzed. 

*The Heat and Cool-Retaining Function - During the summer time, the Bangjja bronzeware keeps noodles and beverages cold. When the winter season begins, it can store the warmth of hot food for a longer period of time.

<THE CLEANING METHOD> 

Use a common green dish scrubber and dishwashing liquid to clean and wipe it completely with a dry towel. The first use can leave some stains and change of colors, but the more frequently it is used, the less stain it will develop and it will bring out the subtle and golden colors of bronzeware. To remove the stains after certain period of use, scrub it with rough dish scrub without water and wipe with dry towel. The stains will be gone with black powder. Please wipe the lacquer part gently with a sponge . 

<The Making of Bangjja Bronzeware with Danjo technique> 

Depending on the composition of the alloy, typical Korean Bronzeware are divided into Bangjja or Jumul, according to the method of production. Jumul production involves a simple technique of pouring liquid metal into a mold, while Bangjja is a method wherein an alloy of cooper and tin in the ration of 78 to 22 is pounded and hit repeatedly with a hammer by hand to form a production into a desire shape. Semi-Bangjja utilizes both processes. Bangjja is more difficult to create, but the quality is superior.