Shiboridashi (絞り出し) and Houhin (宝瓶) are kyusu without a handle and used mainly for steeping gyokuro tea or very high grade sencha. In addition, it has a wider spout compared to the other types of kyusu. Although it does not have a handle, gyokuro is steeped using water temperature around 60 degrees or lower so there is no need to worry about burning your hands!
