[Tea utensils/tea ceremony tools, charcoal tools] Fire tongs with mulberry handle for hearth, made by Gorozaburo Kanaya

● Hibashi (fire chopsticks) are metal chopsticks used to put charcoal from a charcoal pot into the brazier or hearth during the sumidemae ceremony, in which the host puts charcoal into the brazier or hearth in front of the guests.
They come in a variety of materials, including sand-plated, brass, and iron, with most being made of iron. There are three types of craftsmanship: hammered, plain (blank or nested), and cast-in. Some also have patterns created using inlay.
They are broadly divided into those for furo and those for ro; those for furo are all made of metal, while those for ro have wooden handles; mulberry handles are the most common, and in the Rikyu style, there are also those wrapped in Karaki, black persimmon, and cherry bark.
Fire tongs that are placed next to a ladle in a pedestal or long board ladle stand are called decorative fire tongs, and are always made entirely of metal and are of high rank, with a decoration on the top.
There are also long fire tongs for use in the water room, which are made of iron with a handle wrapped in bamboo skin and secured with hemp thread.

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Size: Approx. 29cm in length
Author: Written by Gorosaburo Kanaya
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Goldsmith and metalworker
During the Kan'ei era (1624-1644), he moved to Kyoto and mainly produced iron kettles.
[15th generation]
Inherited in 2005
Since then, it has continued for over three hundred years.
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Box: Wooden box