Also called Tokyo or Kanto style, the Edo type hibachi is of simple design, with straight sides and small drawers arranged down one side of the front of the box and across the bottom. This hibachi has five drawers. On the right side, there are three small drawers in graduated sizes for tongs and pokers, and two small drawers line the bottom of the brazier. Each drawer is trimmed with a darker wood. All the draw pull handles are hand crafted of bronze. An inner keyaki wood lip encloses the original copper-lined ash holder, and the hibachi’s trim is made of beautifully grained persimmon wood. Persimmon, a rare and highly prized wood in the ebony family, has a beautiful distinctive grain with orange, yellow or brown streaks in the black surface. Inset wooden finger holes with which to lift the hibachi are carved in curvilinear form on both ends. Finished on the top and all four sides, it views well from any angle. There is a finished slab of keyaki which sits atop of the side surface to protect it from burns.

Hibachi were finely crafted braziers used in old homes and shops to provide heat, warm sake and boil water for tea. Wooden hibachi were often designed for shops. They were meant to make a statement about the quality of the goods customers could expect to find there and to keep the storekeeper warm. As such, a lot of money and workmanship were lavished on these naga-hibachi. With a glass inset, these fine pieces make wonderful coffee tables, end tables or display cases for collectibles. (Enlargement Photo 12 shows an illustration of an Edo style hibachi used as a display case in “Japanese Accents in Western Interiors” by Rao and Mahoney, page 12.)

CONDITION is excellent, with no losses or damage to the wood, and the patina is superb. This heavy piece is very solidly constructed. The original copper liner shows wear from age and normal usage, which is to be expected. DIMENSIONS: 28 ¼” (71.7 cm) x 15 ¼” (39 cm) x 15 ½” (39.4 cm) maximum height.