2013 Volume 2 Issue 2 Pages 137-142
"Kana-ami" is one of the traditional craft products of Kyoto. It was made all by hand and, for this reason, there was no industrial pollution produced during the manufacturing process. The product's quality was judged by the standard structure of "Kana-ami", which was established and developed in the long course of history and culture. That aesthetical standard has already been deeply and consistently rooted into Japanese peoples' hearts. However, production has decreased dramatically year by year due to mechanization difficulty and a lack of heritage consciousness of craft techniques. Therefore, there is an urgency time to pay attention to do something to keep this traditional wealth of culture and skill for the next generation. In this research, expert-A and expert-B were employed from "Kana-ami Tsuji" workshop, which is one of the most outstanding workshops in Kyoto. The best three products were chosen by expert-A and expert-B respectively from 38 products made by 38 different students to be compared as non-experts with the excellent products of experts. So, the average hexagon angles by experts were treated as the standard in this study. All hexagon angles of the experts and non-experts final products were investigated and measured, at the same time, angle degrees at corresponded label location were calculated and compared between experts and non-experts in order to explain the structure distribution. Their mean and standard deviation values of corresponding vertex angles for 48 hexagons were calculated and analysed. In this current study, the characteristics of metal wire network structure made by different people were discussed and analyzed through mathematical measurement. Based on this structure evaluation system, the hexagon angles of experts' products showed complete uniformity and consistence. Further more, Kana-amis' hexagon structure evaluation standard of expert-A, with 45 years experience, was considered to be achieved better aesthetic requirements and appreciation.
