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About the "Maki" of pearls
The thickness of a pearl layer in a pearl is called a "Maki". The Maki is the most important factor in choosing a pearl. The thickness of the maki directly affects the degree of "Teri" and changes with age.
Comparison of the Maki
Maki is the thickness of the pearl layer. The pearl layer is made up of thousands of layers of calcium carbonate crystals with a size of about 0.4 microns and a protein called conchiolin.
Since the period of cultivation is longer for "Koshimono (2 years cultivation)" than for "To-nenmono (1 year cultivation)", it is more likely that thicker pearls will be sown.
Change in Teri by Maki
Maki
thin
Maki
thick
Maki
thin
Maki
thick
If you compare the surface of the photo with the cross-sectional view, you can see that the thicker the layer of pearl, the more the pearl in the middle of the pearl stands out. Even if the finished product is the same size, if the size of the pearl core is different, the quality is also different. Depending on the size, a standard sowing thickness of 0.4mm to 0.6mm on one side can be said to be standard. When it comes to large pearls, some pearls with a thickness of 1 mm or more are rare.
Ageing and sowing
Pearls are an organic material, so ageing will always occur. Aside from the obvious visible changes, ingredient-wise, there will always be a change. In general, the thicker the sill, the less likely it is to change over time, but if the sill thickness is greater than a certain level, the discoloration does not occur as quickly.
There is a risk that the core of a pearl with an extremely thin curl (less than 0.2 mm thick) will show through or the surface layer of the pearl will peel off.
Maki
thick
Almost no change
Maki
thin
Yellowing due to ageing
The nacre is clarity
The nacre is cloudy
The relationship between
Maki and Teri
We tend to think that the thicker the Maki, the more Teri it will be, but what we have to pay attention to is the fact that no matter how thick the Maki, if the quality of the pearl layer is not good, it will not lead to the beauty.
If the pearl layer is uneven or cloudy, light will not be reflected and interference colors will not appear. Therefore, it can be said that a good pearl is a thick, transparent pearl with a good quality layer.
In order to make thick pearls
When cultivating pearls, we have to face various risks when cultivating Koshimono pearls, which require a longer cultivation period compared to the cultivation of To-nenmono pearls. There are time risks, the risk of pearls being damaged in the sea, the risk of shellfish mortality, and the risk of changes in the natural environment.
We are working hard to produce beautiful pearls while overcoming the risks and managing the health of the shellfish in the Yura Peninsula, an environment suitable for "koshi-mono cultivation".
