Null Pair of iron stirrups and iron and brass brazier. Stirrup height 18 cm. Bra…

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Pair of iron stirrups and iron and brass brazier. Stirrup height 18 cm. Brazier height 39 cm.

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Pair of iron stirrups and iron and brass brazier. Stirrup height 18 cm. Brazier height 39 cm.

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Estim. 150 - 200 EUR

Octagonal BRASERO in natural wood adorned with wrought-iron elements. Spanish work. 35 x 102 x 102 cm. Some wear.

Estim. 120 - 180 EUR

Pair of Art Nouveau window grilles circa 1910, wrought iron, painted white, stylised floral motif, partly with embossed sheet iron, signs of age, dimensions 122 x 38 cm.

Estim. 1 500 - 3 000 EUR

A LARGE PAIR OF LACQUERED HIBACHI (BRAZIER) WITH KIKU BLOSSOMS A LARGE PAIR OF LACQUERED HIBACHI (BRAZIER) WITH KIKU BLOSSOMS Japan, Meiji (1868-1912) to Taisho period (1912-1926) The red lacquer ground of each further layered in yellow, green, and white lacquer and carved with overlapping kiku (chrysanthemum) blossoms. The hollowed interior with a bronze liner. DIAMETER 44 cm Condition: Excellent condition, the interiors with traces of use. The hibachi (lit. fire bowl) is a traditional Japanese heating device. It is a brazier which is either round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period. It is filled with incombustible ash, and charcoal sits in the center of the ash. To handle the charcoal, a pair of metal chopsticks called hibashi (lit. ‘fire chopsticks’) is used in a way similar to Western fire irons or tongs. Hibachi were used for heating, not for cooking. It heats by radiation, and is too weak to warm a whole room, often disappointing foreigners who expected such power. Sometimes, people placed a tetsubin (iron kettle) over the hibachi to boil water for tea. Later, by the 1900s, some cooking was also done over the hibachi. Auction comparison: Compare a related pair of lacquered bamboo and rattan hibachi (braziers), Chikufusai, Taisho-Showa period, circa 1912-1930, 33 cm, sold at Bonhams, Fine Japanese Works of Art, New York, 22 March 2011, lot 3339 ( sold for USD 4,880).

Estim. 600 - 1 200 EUR

KITAMURA: A PAIR OF LACQUERED IRON STIRRUPS (ABUMI) KITAMURA: A PAIR OF LACQUERED IRON STIRRUPS (ABUMI) By Kitamura, signed Kitamura saku Japan, 16 th-17 th century, Momoyama (1573-1615) to early Edo period (1615-1868) The pair of iron abumi of typical swan-like form (wa-abumi), inlaid to the exterior with a sakura (cherry-blossom) mon in brass takazogan. The buckles to each terminus with movable tangs. The interior of red lacquer. Each stirrup signed on the uprights KITAMURA saku [made by Kitamura]. SIZE ca. 26 x 31 cm (each) WEIGHT 5,048 g (together) Condition: Very good condition commensurate with age. The lacquer with expected age cracks and some losses. Minuscule nicks and light scratches. Few minor losses to inlays. Abumi, Japanese stirrups, were used in Japan as early as the 5th century, and were a necessary component along with the Japanese saddle (kura) for the use of horses in warfare. Abumi became the type of stirrup used by the samurai class of feudal Japan. The military version of this open-sided stirrup, called the shitanaga abumi, was in use by the middle Heian period. It was thinner, had a deeper toe pocket and an even longer and flatter foot shelf. It is not known why the Japanese developed this unique style of stirrup, but this stirrup stayed in use until European style-stirrups were introduced in the late 19th century. The abumi had a distinctive swan-like shape, curved up and backward at the front so as to bring the loop for the leather strap over the instep and achieve a correct balance. Most of the surviving specimens from this period are made entirely of iron, inlaid with designs of silver or other materials, and covered with lacquer. There were three makers from the Momoyama to early Edo period who signed Kitamura. The family also made tsuba.

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