Shinki Cognac Oiled Horsebutt

The production of cognac oiled horsebutt spans 10 months from raw hide to finished leather. Initial processing includes two months with hides fully submerged in vegetable tanning pits using mimosa bark solution. After tanning, the leather undergoes three to four months of natural drying and curing, allowing the fibers to stabilize and compress.

Production timelines vary based on capacity constraints and material availability. During periods of limited production, estimated completion time may extend to six months from order placement.

Cognac oiled horsebutt contains the shell portion of the horse hide, the same dense fibrous area used in shell cordovan production. The leather undergoes processing methods similar to shell cordovan manufacturing, including extended vegetable tanning and natural drying periods. The classification as horsebutt rather than cordovan results from the smaller overall size of the processed hide section.

The cognac color represents a rich brown tone with distinctive red undertones specific to Shinki's oiled horsebutt finish. The leather exhibits a glossy finish that maintains natural appearance rather than synthetic sheen. Color variations occur naturally across the surface, reflecting the inherent characteristics of the horse hide and vegetable tanning process.

The grain displays subtle patterns including honeycomb-shaped stretch marks and vertical striations characteristic of horse butt leather. The grain remains tighter and more regular than bovine leather due to the dense collagen fiber structure in the horse's posterior region.

The leather surface is finished with a subtle shine that highlights material quality without creating excessive gloss. Natural grain variations provide visual texture distinct from uniform finished leathers.

Cognac oiled horsebutt initially feels thick and almost impenetrable when first handled. The dense fibrous structure creates significant initial stiffness that requires breaking in through use. Over time, the leather relaxes and becomes more flexible while maintaining structural integrity.

The leather softens and becomes more flexible with regular wear. The aniline finish allows natural patina development as the surface is exposed to use, environmental conditions, and handling oils. Color deepening occurs gradually, with high-contact areas developing darker tones and increased luster.

The vegetable tanning process enables the leather to respond to wear patterns, creating unique aging characteristics that reflect individual use patterns.

Cognac oiled horsebutt tends to roll rather than form sharp creases when flexed repeatedly. This behavior results from the combination of dense fiber structure, high oil content, and vegetable tanning methods. Rolling creates softer, more gradual wear patterns compared to the sharp crease lines common in chrome-tanned leathers.

The leather develops more pronounced character over time compared to many other leather types. Surface scuffs, scratches, and wear marks integrate into the overall patina rather than appearing as damage. The dense grain structure combined with aniline finish creates visible aging that heritage footwear enthusiasts value.

The leather is nonporous and extremely durable due to high connective tissue content in horse butt areas. This density provides unique resistance to creasing and structural deformation. The grain density contributes to added durability and abrasion resistance compared to cowhide alternatives.

The leather maintains the dense grain characteristics described for Shinki Oiled Horsebutt generally, including resistance to cracking, water resistance, and aging properties inherent to vegetable-tanned horsehide.

Cognac oiled horsebutt is produced exclusively by Shinki Hikaku, the only tannery globally specializing exclusively in horse leather production. The tannery's specialized focus on horsehide materials has been maintained since founding in 1951.