Japanese Pocket Knife Higonokami Warikomi 120

Production: Japan
Brand: Higonokami Kanekoma
Model: Aogami Warikomi 120
Blade length: 95 mm
Length when folded: 120 mm
Total length: 210 mm
Weight: 70 g
Blade type: double-edged with double bevel
Steel: Aogami - Blue Steel

The Higonokami brand has more than a century-long tradition of Japanese knifemaking. Since 1894, when Komataro Nagao founded the Hirata Knife workshop in Miki (Hyogo Prefecture), production has been passed from generation to generation. Today, it is led by the fifth generation of the Nagao family, who handcraft 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 edge. Nagao Kanekoma Knife is the only genuine 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 blade core is made of blue steel, known as Blue Steel. It is a high-quality Japanese carbon steel, durable and easy to sharpen. The core is inserted between two layers of soft iron, making the blade more flexible and less prone to breaking. The handle is made of hand-bent brass. Both parts develop a pleasant natural patina with use and over the years.

Note: Delivered in original decorated packaging.

Steel with a higher carbon content offers higher sharpness, easier sharpening but requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably before the 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 notice any rust appearing on the knife, promptly remove it with steel wool or fine-grit sandpaper. For longer storage, we recommend preserving it again with suitable oil, or wrapping the knife in a piece of cloth or paper. Patina formation is a common phenomenon with carbon steel and is not a defect in the material. For sharpening, we recommend using a water sharpening stone. If the mechanism's action is a bit stiff, it can be loosened over time by tapping the rivet sharply with a hammer. If the blade is too difficult to open, strike the knife "Chikiri (lever)" side down against a table.