An icon of Japanese tradition, recognized for its simple yet powerful design, this pocket knife is a perfect blend of Japanese craftsmanship and functionality. The traditional design of the knife has remained almost unchanged for over 100 years, with each piece being hand-forged with meticulous attention to detail. It is believed that these knives gained widespread popularity when Emperor Taisho of Japan noticed their beauty in 1911 and purchased one for himself.
The blade is crafted using the Warikomi folding technique, which is unique to the manual forging method. The steel, SK-5 Hagane, is a traditional high-purity carbon steel.
The material of the Higonokami knife handle can vary, with the most popular choices being stainless steel (with or without coating) or brass.
Only knives bearing the registered trademark (登録商標) produced in the Nagao Kanekoma forge are considered authentic Higonokami knives. This protection was necessary due to the large number of low-quality imitations.
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Blade shape: Bunka Steel: VG Max Material: Warikomi / convex v-edge / kuro-uchi Hardness: 61 HRC Weight: 155g Handle type / wood: Japanska / orah Smith: Yoshida Hamono Smith's location: SAGA / Saga Prefektura / Japan |
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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