During the Meiji period, parquetry was produced mainly in the centers of Shizuoka and Hakone. The “yosegi” technique was a decoration which relied on the inherent beauty, grain and natural colors of various kinds of wood. Slices of different woods were cut into various shapes and sizes and reassembled into one sheet to enable the grains of each slice to appear more distinctive. The checkerboard pattern was called “ichi-matsu yosegi.” This box was likely used as a scholar’s box to hold paper, brushes and ink.

This chest is well constructed of sturdy materials, and the mortise-and-tenon joinery is indicative of fine craftsmanship. The soft cryptomeria wood, stained in a rich deep wine-colored hue, is nicely complimented by the striking heavyweight metalwork. The iron work is wonderfully rendered, from the large round lock plate on the safe door to the bold and decorative hinges, brackets and corner pieces. The traditional curved handles are of the “warabite” style, and ring pulls are affixed to the narrow secret drawer front and the two internal drawers. Small iron knobs (“atari”) are inset under all the handles to prevent the wood from being nicked.

Hibachi were finely crafted braziers used in old homes and shops to provide heat, warm sake and boil water for tea. Tree trunks were sometimes hollowed out and made into hibachi of various shapes. Craftsmen frequently sought out interesting shapes, often choosing the point just where the tree started spreading out its roots and going into the earth. Burl wood is a phenomenon that occurs in nature, and it is highly prized by connoisseurs. This hibachi’s shape is natural and irregular instead of the more ordinary near-round shape, and it represents consummate skill of the craftsman who created it.

With its beautiful dense grain, keyaki is the most expensive of Japanese woods. It is a sturdy, long-lasting hardwood requiring little maintenance. Pieces crafted from burled keyaki – wood taken from the knotty area near the trunk of the tree that is noted for its handsome, clustered grain that appears wavy or curly – are especially coveted. This wood is now so rare that typically only planed thin sheets of veneer are used instead of solid pieces.

With its beautiful dense grain, keyaki is the most expensive of Japanese woods. It is a sturdy, long-lasting hardwood requiring little maintenance. Pieces crafted from burled keyaki – wood taken from the knotty area near the trunk of the tree that is noted for its handsome, clustered grain that appears wavy or curly – are especially coveted. This wood is now so rare that typically only planed thin sheets of veneer are used instead of solid pieces.

Hibachi were finely crafted braziers used in old homes and shops to provide heat, warm sake and boil water for tea. Tree trunks were sometimes hollowed out and made into hibachi of various shapes. Craftsmen frequently sought out interesting shapes, often choosing the point just where the tree started spreading out its roots and going into the earth. Burl wood is a phenomenon that occurs in nature, and it is highly prized by connoisseurs. This hibachi’s shape is natural and irregular instead of the more ordinary near-round shape, and it represents consummate skill of the craftsman who created it. Smaller wooden hibachi such as this one were also used as personal guest hibachi, smoking hibachi or handwarmers.

This hibachi exemplifies the wabi-sabi aesthetic of Japanese art. “Wabi” connotes a rustic simplicity or understated elegance when applied man-made objects. It can also refer to quirks and anomalies arising from the process of construction which add uniqueness and elegance to the object. “Sabi” is beauty or serenity that comes with age, when the life of the object and its impermanence are evidenced in its patina and wear, or in any visible repairs.

Also called guest hibachi, all tabako-bon contained two essential parts: (1) a small receptacle like a miniature hibachi where small bits of charcoal (sumi) were kept burning among ashes for use in lighting tobacco, and (2) a piece of slender bamboo, cut right below a joint, which was used as both an ashtray and a hand-held cuspidor. Some boxes also had little drawers built in for keeping tobacco and pipes. Tobacco boxes reached their peak use in the Edo period, when smoking was widespread among both men and women and etiquette demanded that tobacco be offered to visitors or friends. Custom demanded that whenever a visitor arrived, the first act of welcome would be to set a small personal hibachi in front of him. This was also true of commercial shops. The strong kizami tobacco was smoked only in small amounts in slender pipes with tiny pipe bowls (kiseru). Production of smoker’s hibachi ceased at the end of the 19th century, when cigarettes became fashionable and virtually replaced pipe smoking. Finished on the top and all four sides, this finely-crafted old box makes a charming interior accessory which views well from any angle. It is suitable for burning incense, holding a flower arrangement or adorning a coffee table or sideboard. It also may be used for its traditional purpose.

The box is constructed with four drawers built in for storing tobacco and smaller pipes. One of the drawers contains an open brass ash receptacle. The top of the box is finished with copper corner pieces, and copper braces wrap around top and bottom edges. The drawers are fitted with tiny round copper knobs. There are cut outs on both sides in the front to hold the pipe as well as curved cut outs on both sides for carrying the box when the brazier is not in place. The domed and handled brass brazier is precision-fit into a round opening cut into the top, allowing the wood box to be carried with the brass handle in addition to the side cut outs. The long pipe, which has a tortoise shell finish and brass fittings, may be of a somewhat later period.

Tobacco boxes reached their peak use in the Edo period, when smoking was widespread among both men and women and etiquette demanded that tobacco be offered to visitors or friends. As a sign of relaxation and welcome, smoking trays played an important role in Japanese hospitality. This was also true of commercial shops. The strong kizami tobacco was smoked only in small amounts in slender pipes with tiny pipe bowls (kiseru). Production of these boxes ceased at the end of the 19th century, when cigarettes became fashionable and virtually replaced pipe smoking. Finished on the top and all four sides, this finely-crafted old box makes a charming interior accessory which views well from any angle.