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.

Overall CONDITION is excellent. The body is in fantastic shape. There is minor chipping at one end by the base, and the bottom has an age split -- all consistent with age and usage. There is also some imperceptible residue of red lacquer in a few spots. A simply stunning piece -- this is the finest natural burled hibachi we have ever owned. Approximate overall DIMENSIONS: 30” (76.2 cm) at the longest point, 25” (63.5 cm) across the width, 12” (30.1 cm) at the highest point. Weight: 18 pounds.