Gi blue Standard

Products description

This single-layer Keiko Gi is a thick jacket, made of 100% absorbent cotton. It is dyed indigo-blue. The shoulder area of the Gi is reinforced with a second layer of material.
When training intensively many have a problem with the belts of the Gi loosening. That's why we have had the belts for our Gis produced from 100% cotton (#10,000 quality). This firm cotton holds the knots better and prevents them from loosening during training.

The processing time for requests for changes of clothing such as: E.g. shortening the sleeves of the gi or sewing in the folds of the hakama,
takes about 1 to 2 weeks.
If you would like alterations to be made to the garments, please enter the new measurements in the ‘Comments’ field during the ordering process.

Available sizes:

Size Body Height Measurements S (2) 155 cm - 165 cm A:   73 cm B: 118 cm C:   54 cm M (3) 166 cm - 175 cm A:   85 cm B: 125 cm C:   55 cm L (4) 176 cm - 185 cm A:   90 cm B: 140 cm C:   60 cm XL (5) 185 cm - 195 cm A:   98 cm B: 152 cm C:   63 cm

Tip:
New clothes lose colour while washing and in the training. This is a sign of a high qualitied clothes. Our clothes in Deluxe Quality are dyed with natural inidigo dyes according to the traditional japanese style.
 

Care instruction

Washing:
You can wash both Hakama and Gi by hand in water at a very low temperature. [wash]

Tip: In order to keep the folds of the Hakama after washing it, just follow this procedure.
Before washing, fold the Hakama (see how here).  Put it in the tub and wash it by trampling on it like traditional winepresses do. Once it is done, carefully open the folds and hang it on a line to dry. Take it off before it is completely dry and fold it back, then press it with books and leave it to dry. It will then look like perfectly ironed!

Find further tips at our Kendoinfothek:

Folding the Hakama: [more]

Putting on the Hakama: [more]

Folding the Gi: [more]

Putting on the Gi: [more]

Still having some questions?
Don’t hesitate to contact us by writing us an email: [more]