Katsufumi Baba, Sauce cruet in matt white finish with pewter lid
Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish & black glaze with pewter lid Katsufumi Baba, Sauce cruet in matt white finish & black glaze with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid Katsufumi Baba, Sauce cruet in matt white finish with pewter lid
$42.00

This sauce cruet with a beautiful round shape is made by Japanese potter Katsufumi Baba. The lid is made of solid, lead-free pewter. The simple, chic white body and the sparkling pewter lid makes this cruet a superbly unique item for your table. It is such a beautiful object that you may wish to display it on its own, as well as enjoying it for everyday use.

The rounded shape is a pleasure to hold in your hands. The sauce cruet is perfect for serving soy sauce, salad dressing or even milk for your coffee or tea. 

The sauce cruet is also available in a black glaze. Buy both cruets to have a stylish, matched pair.

Katsufumi Baba creates ceramics that express Japanese aesthetics. His ceramics are designed for our modern way of life. With his skilful technique, these durable ceramics will be your favorite tableware for a long time.  

Approximate Size: Height: 6cm (2.4")

Note: Size, shape, color may slightly differ from the actual product, as it is made by hand. Each product is unique and will slightly differ from the photo. 

About maker
Katsufumi Baba was born to be a potter. Katsufumi is an experienced and skillful potter who loves what he does. He has his own pottery studio in Kurume, the town where he was born and raised. He set up his pottery studio in Kurume, Kyushu in 2003. Read more