What reduces kitchen mess and works as a bar, cooking, and canning tool all in one? The Copper and Tin Funnel, designed by Osamu Saruyama and crafted in Arakawa, Tokyo by Sakami Kogei. At the bar, it decants and pours with the precision a good bottle deserves. In the kitchen, it transfers oils, vinegars, sauces, and stocks cleanly and without waste. For preserving, it fills jars and vessels with the kind of control that makes the difference between a clean pantry shelf and a sticky one. The wide, smoothly formed bowl gathers and directs with ease, while the long narrow neck — expanding from approximately 12mm at the tip to roughly 25mm where it meets the receiving vessel — fits comfortably into bottles and decanters of varying sizes, maintaining an even, unhurried flow. A small loop handle at the rim keeps it ready to retrieve and hang. The material pairing is both practical and beautiful. Every surface, inside and out, is lined with tin — neutral, non-reactive, and suited to everything from spirits to olive oil to spice. Over time the tin develops a soft, lived-in character that only comes from a tool that is actually used. Designed in Japan, made by hand in Tokyo, and built to outlast every plastic alternative by several decades. A funnel is a humble object. This one is not.
