金継ぎと食器
Two things are sold as kintsugi, and the question of whether you can eat from the result is not settled by which one you used. This page does not tell you that any repair is safe to eat from. It sets out what two Japanese sources say the question turns on, and what to do when you cannot find that out.
Kintsugi Kurashi, a kintsugi school in Japan, describes simplified kintsugi as work done with synthetic lacquer, putty and adhesives, and says the result is generally not for use with food, though it remains an option for pieces kept as objects. The same school also sells an epoxy putty that it states meets the positive list under Japan’s Food Sanitation Act notification 370, and describes materials meeting that list as usable for tableware. Restore, a pottery repair business, puts the same point from the other side: for tableware that food touches, choose an adhesive that complies with the Food Sanitation Act. So the divide these sources draw is not urushi against epoxy. It is between a material whose compliance is stated and one whose is not.
That cuts against both of the usual answers. “Epoxy is poison” does not survive a putty that carries a compliance statement; “it is kintsugi, so it is fine” does not survive a kit that never claims food contact at all. The checks Kintsugi Kurashi lists are ordinary label reading: whether the material states compliance, its stated heat limit — it gives around 100°C — and its curing time, which it puts at anything from 24 hours to a week. None of that requires you to identify the material by eye, which is fortunate, because on a finished repair you cannot.
On what to avoid, the two go different distances, and the page follows the more cautious one. Both say microwave and dishwasher are out, because heat and strong detergent degrade the repaired seam. Restore goes further, saying strongly acidic or alkaline foods and oily foods can degrade it too, and recommends limiting use to dry and room-temperature food. Kintsugi Kurashi does not state that restriction. Where they differ, this page reports the stricter one rather than the more convenient.
Two things worth knowing about the sources above. Both sell into this market — one is a school with a shop, the other a repair service — so they are describing a standard they also trade under. And the standard itself is Japanese: the Food Sanitation Act governs what is sold in Japan and does not travel with a kit bought elsewhere. A kit sold in Europe or the United States is answerable to its own rules, and may simply say nothing about food contact, which is not the same as passing. On the gold and silver powder, Restore says the metal powders are themselves of high safety, notes they are fine enough that breathing them in should be avoided during work, and suggests an alternative material for anyone with a metal allergy.
This page reports what those sources say and is not advice about your own piece or your own health. If what you are holding matters to you — because it is used daily, or because someone in the house has an allergy — the people who can actually answer for it are the maker of the material you used, or a professional restorer who will put their name to the repair.
There is no shop link on this page, and that is deliberate: a page about whether something is safe to eat from is the wrong place to be selling the kit. If you are choosing one, the guide below on what is actually inside a kintsugi kit sets out the curing test that tells you which kind you have bought — before any of this becomes a question about food.
Sources The other guides鉄瓶と鉄急須
One boils water and gives you iron. Putting the other on heat cracks its lining for good.
鉄瓶の錆
The spots appear in the first week. The makers’ association says do not take them off.
土鍋の目止め
Unglazed clay is porous until rice starch seals it — one simmer, once.
漆器の手入れ
Dishwasher, microwave, sunlight. All normal, all irreversible on urushi.
片刃と利き手
Ground on one side only. The wrong side does not cut badly — it does not work.
土鍋とIH
Induction heats metal, not clay. Most donabe never get warm — and cannot be converted.
熊野筆の毛
Not a quality ladder. Natural hair holds powder; synthetic is built for cream and liquid.
砥石の番手
There is no dominant standard behind the number. Two #1000 stones can cut differently.
茶筅の穂数
Carved from a single piece, so a snapped tine is not a repair. The tine count is a spec, not a score.
錆と経年変化
One protects the blade, the other eats it. Scrubbing the wrong one leaves the knife worse off.
三徳・牛刀・菜切
Two of these are the same knife. And a nakiri suits either hand; the usuba it resembles does not.
ダマスカスの意味
The original ceased production around 1900. Since 1973 the word has meant pattern welding — decoration.
白紙と青紙
Blue holds an edge longer and is harder to sharpen. Which is better depends on how often you sharpen.
抹茶の等級表示
ISO and Japanese labelling define how matcha is made. Neither defines a grade.
硬度と刃角
Western knives sit at 52–58 and 20–22°; harder steel is what permits 15–18°. Higher is a different bargain.
まな板と刃
Glass dents, rolls and chips edges rapidly. Wood is self-healing — but grain matters more than "hardwood".
刃物を贈るとき
A gifted knife is said to sever the relationship. The custom is that the recipient hands back a coin.
金継ぎのキット
Real urushi cures in a humid box over days to weeks. A kit that sets in an hour is something else.
沈香と伽羅
The scent exists because the tree was infected. Uninfected wood is pale and light — whatever was added.
箸の形と作法
Pointed where Chinese ones are blunt. And two ordinary gestures read as funeral rites.
墨と膠
Sumi is soot held by animal glue. India ink needs no binder and dries waterproof on its own.
柄の木と嵌合
Friction-fitted, not bonded — so it can be replaced. And a D-shaped handle is made for one hand.
釉の上か下か
The body is impermeable. It is the decoration that is exposed — and you can feel which kind it is.
硬化した漆
Uncured urushi gives most people a rash. Cured, reactions are possible but less common.
刃こぼれ
Repair is subtraction — grind past the chip on a coarse stone, then work back up the grits.
