Japanese Pocket Knife Higonokami Black 100

Production: Japan
Brand: Higonokami Kanekoma
Model: All black Warikomi 100
Blade length: 75 mm
Length when folded: 100 mm
Total length: 170 mm
Weight: 50 g
Blade type: double-sided sharpened with a double bevel
Steel: Aogami - Blue steel

The Higonokami brand has more than a century-long tradition in Japanese knifemaking. Since 1894, when Komataro Nagao founded the Hirata Knife workshop in Miki (Hyogo Prefecture), the production has been passed down from generation to generation. Today, it is led by the fifth generation of the Nagao family, who handcraft the original Higonokami pocket knives. These knives are a symbol of simplicity and functionality, characterized by a clean design, lack of a locking mechanism (replaced by the chikiri lever), and a traditional Japanese edge. Nagao Kanekoma Knife is the only true manufacturer bearing the name Higonokami.

JP Nagao Kanekoma Factory Co., Ltd., 286-1 Torimachi, Miki-city, Hyogo 673-0456, Japan, info@nagaokanekoma.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The core of the blade is made from blue steel, known as Blue Steel. It is a high-quality Japanese carbon steel. The core is inserted between two layers of soft iron, making the blade more flexible and less prone to breaking. The All Black model features a "Kurouchi" (black) forged layer. Kurouchi is a surface treatment that arises as a by-product of knife forging, also known as the blacksmith's scale. It is an oxide coating that forms on iron heated to a high temperature. Kurouchi wears out slowly with use, especially in places where the knife is most frequently used and touched. It is a great choice for people who want to see how their knife ages over time and appreciate knives with character. Kurouchi also provides a barrier against moisture, which can help slow down and prevent the formation of rust on the knife. The steel handle is nickel-plated, then powder-coated black, and engraved. Scratches and nicks appear on the knife with use.

Note: Supplied in original decorated packaging.

Steel with a higher carbon content combines hardness with good toughness and is relatively easy to sharpen, but requires more care compared to stainless steel. The knife needs to be regularly oiled, preferably before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably camellia oil, but almost any household lubricant, like WD-40, will suffice. This layer of oil protects the knife from moisture and corrosion. If you find rust appearing on the knife, remove it promptly with steel wool or high-grit sandpaper. For longer storage, we recommend conserving with a suitable oil or wrapping the knife in a cloth or paper. The formation of a patina is a common phenomenon in carbon steel and is not considered a material defect. We recommend using a water sharpening stone. Quite stiff action in the mechanism, which will loosen over time, can be tightened with a sharp tap on the rivet with a hammer. If the blade opens too hard, strike the knife on the table "Chikiri (lever)" downwards.