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Japanese dish with scalloped edge
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<p>[QUOTE="Chinoiserie, post: 9754277, member: 79460"]Main difference is the type of ceramic. Kutani is thin egg shell type porcelain, often decorated heavily in a rich rust like orange pigment. The little mark that was highlighted above is a dead giveaway. It reminds me of a little hut.</p><p><br /></p><p>Satsuma is a heavier earthenware that will have crazing in the glaze. It often has raised decoration in relief, moriage, and and often has a blood red rectangle on the base with gold signature. It usually has the shimazu crest which is a circle with a cross in it.[/QUOTE]</p><p><br /></p>
[QUOTE="Chinoiserie, post: 9754277, member: 79460"]Main difference is the type of ceramic. Kutani is thin egg shell type porcelain, often decorated heavily in a rich rust like orange pigment. The little mark that was highlighted above is a dead giveaway. It reminds me of a little hut. Satsuma is a heavier earthenware that will have crazing in the glaze. It often has raised decoration in relief, moriage, and and often has a blood red rectangle on the base with gold signature. It usually has the shimazu crest which is a circle with a cross in it.[/QUOTE]
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Japanese dish with scalloped edge
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