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Posted

Guido, Thanks for clearing up any doubts I may have had. The group I knew were bad, the two wooden ones I had no idea on, so good to know where they fall.

 

Only a few more, so I will put them out here to see how they rate.

 

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Posted

Ed,

I do like those 2 of yours. No idea if they are new or where they are made, but really charming either way. Hopefully someone can give some opinion on them

  • Like 1
Posted

I don't know if this little makemono (4.5cm X 4cm) is a netsuke or an okimono. All the kanjis (?) are raised. I think that they were carved in "ukibori" technique.

 

Bernard D

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  • Like 3
Posted

Bernard-

Looks like a Netsuke to me as well. I agree with Bugyotsuji as to the means of attachment.  As far as date looks mid 19th C to me- no later than early Meiji.  It appears to be dark stained bpxwood?  Its a very interesting piece, very nicely carved, I like it very much.  Can you let me know the dimensions?

 

Steven K

Posted

Bugyotsuji- Glad you like it, me too, this piece makes me hungry!  Love how the Japanese celebrate all the things around them. Vegetable themes in western art are not very common.   

 

-Steven K

Posted

Agreed. I found a Daikon Netsuke the other day. Not high art, but completely guileless. The stag antler material is starting to turn semi-translucent with age. Love it, but probably not worth much in the west.

 

I have noticed how even rich people here can offer each other ordinary fruit or vegetables such as a cabbage as a simple but joyful gift.

  • Like 2
Posted

Bugyotsuji- Love Daikon( HUNGY,AGAIN! ).  Many western collectors don't understand Netsuke at all.  To understand the subject without immersion in the Japanese aesthetic is impossible.  Could you post a picture of your Daikon? - I'd like to see it.  In reply to your last comment- " FOOD IS LOVE ".

 

Steven K

Posted

Piers- I see the appeal immediately.  It has the charm of the spontaneous-  It simply IS.  The patina of of old Staghorn is hard to beat, mellow, translucent- lovely!  I would'nt call it crude... lets call it Mingei, or Mingei-esque.

 

StevenK

  • Like 1

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