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The Diamond Selection
Earth Fire
A tenmoku-style glaze fired dark to the foot and breaking into fine amber streaks at the rim, the way iron pulls to the surface in a wood-fired kiln. Single-fired for the Diamond range, it costs less and still carries real depth.
The glaze
Near-black, breaking to amber
Amber streak · russet · dark umber · charcoal · near-black
One dark glaze, fired hot enough that iron in the mix migrates to the surface and pulls into fine streaks as it cools — the same "hare's fur" effect prized in old tenmoku ware, here on a single firing rather than two. The streaking runs thickest at the rim and thins toward the well, so the darkest part of every piece is its centre.
It is a rugged glaze rather than a delicate one: forgiving of stacking, resistant to scratching, priced for volume use. The amber never repeats in exactly the same pattern from piece to piece.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Earth Fire
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Earth Fire
What it flatters
Raw fish and seared red meat both read clean against the dark glaze, and the amber streaking picks up any golden crust or citrus zest without help.
Contrast that works
Pale proteins and bright garnish colours carry hardest: tuna, scallop, egg yolk, pea green, chilli red. Dark sauces need a glossy finish to separate from the glaze.
Building a table
A workhorse finish for high-volume service — sushi counters, tasting menus, small plates. Handles daily stacking and scratching better than the double-fired ranges.
In service
Two dishes on Earth Fire
Short enough to hand to a section chef.
On the square plate
Seared Wagyu Beef, Radish & Jus
300g wagyu striploin · 2 radishes, sliced thin · 100ml beef jus or reduced stock · flaked salt · black pepper · neutral oil
- Bring the wagyu to room temperature and pat it dry. Season with salt only.
- Sear hard on all sides in a very hot dry pan, rendering the fat, then rest for five minutes.
- Warm the jus and keep it loose enough to pool rather than coat.
- Slice the beef thick against the grain and fan it across one side of the plate.
- Spoon jus beneath the slices, fan the radish alongside, and finish with cracked pepper.
Pink beef against near-black is the highest-contrast pairing this glaze offers, and the amber streaking at the rim echoes the seared crust.
On the compartment tray
Nigiri Trio Sushi Set
180g sushi rice, seasoned · tuna, salmon and eel (or your choice of three), sliced for nigiri · nori strip · soy sauce · wasabi · pickled ginger
- Shape the seasoned rice into three even ovals, wetting hands between each to keep the rice from sticking.
- Lay a slice of fish over each oval, pressing gently to seat it. Wrap the eel piece with a strip of nori if using.
- Arrange the three nigiri in a row down the tray's long channel.
- Fill the tray's built-in wells with soy sauce, a dab of wasabi and a curl of pickled ginger.
- Serve immediately, rice side down against the glaze.
The tray's built-in compartments do the mise en place for the server, and the amber streak under the soy well doubles as a visual guide.
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