Japanese Pocket Knife Higonokami Warikomi 100

Manufacture: Japan
Brand: Higonokami Kanekoma
Model: Aogami Warikomi 100
Blade length: 75 mm
Length in folded state: 100 mm
Total length: 170 mm
Weight: 44 g
Type of blade: double-edged with dual bevel
Steel: Aogami - Blue Steel

The Higonokami brand has more than a century-old tradition in Japanese knifemaking. Since 1894, when Komataro Nagao founded the Hirata Knife workshop in Miki (Hyogo prefecture), the manufacture has been passed down from generation to generation. Today it is led by the fifth generation of the Nagao family, who hand-make the original Higonokami pocket knives. These knives are a symbol of simplicity and functionality, characterized by a clean design, absence of a lock (replaced by the chikiri lever), and traditional Japanese blade. Nagao Kanekoma Knife is the only genuine producer bearing the Higonokami name.

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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The core of the blade is made of blue steel, also known as Blue Steel. It is a high-quality Japanese carbon steel that is durable and easy to sharpen. The core is placed between two layers of soft iron, making the blade more flexible and less prone to breaking. The handle is hand-bent brass. Both parts develop a pleasant natural patina over time and with use.

Note: Delivered in original decorative packaging.

Steel with a higher carbon content offers higher sharpness and easier sharpening, but requires more care compared to stainless steel. The knife needs to be regularly oiled, preferably even 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, such as WD-40, will suffice. This layer of oil protects the knife from moisture and corrosion. If you find rust appearing on the knife, promptly remove it with steel wool or fine-grit sandpaper. For longer storage, it's again recommended to preserve it with suitable oil or wrap the knife in a piece of cloth or paper. The formation of patina on carbon steel is a common phenomenon and not a material defect. For sharpening, it is recommended to use a water sharpening stone. If the action of the mechanism is too tight, it can be adjusted by tapping the rivet with a hammer. Conversely, if the blade is too difficult to open, strike the knife with the "Chikiri (lever)" facing downwards against a table.