Edo Sashimono [ Wood Joinery ]

Mogami Yutaka

Today the way of life changes and the floor of the houses change from tatami floor to wood floor, make the number of people using the furniture of sashimono significantly decreases. The number of sashimono shops has become less than half of the peak period. The number of sashimono’s craftsman in Tokyo is in a critical moment, since it has fallen to 20 people or less. “You will not be able to survive unless you change according to the era,” said Mr. Mogami. Large size furniture has become less popular than before, so a lot of small stuff is being made now. He challenges to create a wide variety of things is the modern lifestyle that can be made with sashimono technique, like ornaments such as small portable Buddhist altar, accessories such as hand mirrors, bags, ties, or kitchen utensils such as guinomi (a larger-sized cup for Japanese sake), spoons, wine stands, etc.
The wood used for sashimono are mulberry tree, Japanese cedar, paulownia wood, Japanese Zelkova tree, Amur Corktree, etc. For at least half a year or more, and for the long ones, for 10 to 20 years, it is being dried naturally before use. Cut the wood to the required size, plane it with wood planer to get the surface done. Then, process the wood according to the product that is being made, perform chamfering, carving and so on. Assemble using glue, scrape with finishing wood planer, polish, lacquer, attach the metal parts and the work is complete.
Although the number of wood planer to be used is different for each craft worker, Mr. Mogami has 100 or more wood planers and uses them separately according to the form or shape that is being created. Western wood planer is used by pushing, but Japan’s wood planer is used by pulling, so when he made a demonstration of creating a sashimono to foreigners, they were surprised to the difference in wood planer. Also, a small wood planer with the size of a 4 cm length pencil, that rarely seen abroad, also livened up the mood.
In addition, also actively participate in the event of “monomachi” held every year in the so-called “Kachikura area” an area along Okachimachi to Kuramae, with experience workshop of sashimono is carried out there.