Premium Japanese Knife Higonokami Blue Steel Damascus 100

Production: Japan
Brand: Higonokami Kanekoma
Model: Blue Steel Damascus
Blade Thickness: 4.2 mm
Blade Length: 75 mm
Length in Folded State: 100 mm
Total Length: 170 mm
Weight: 85 g
Blade Type: double-edged with double bevel
Steel: Aogami Blue Paper

The Higonokami brand has more than a century-old tradition in Japanese cutlery. 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, the fifth generation of the Nagao family leads it, handcrafting original Higonokami pocket knives. These knives are a symbol of simplicity and functionality, characterized by their clean design, absence of a safety lock (replaced by the chikiri lever), and traditional Japanese sharpness. 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 blade of this knife is made of Damascus steel. It is created by forge welding, where several steel plates with different properties are combined around a steel core. By layering and folding the individual layers, a pattern is formed on the knife, giving Damascus steel its unmistakable appearance. The handle is hand-bent from brass. On both parts, a natural patina develops over time and use, giving the knife a pleasant and characteristic look.

Note: Delivered in original wooden box.

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 oiled regularly, preferably even 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 like WD-40 will suffice. This layer of oil protects the knife from moisture and corrosion. If you notice rust forming on the knife, remove it promptly with steel wool or fine-grit sandpaper. For longer storage, it is recommended to conserve with suitable oil, or wrap the knife in a piece of cloth or paper. The formation of patina is a common phenomenon with carbon steel and is not a material defect. For sharpening, it is recommended to use a water whetstone. Quite stiff action of 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, hit the knife on the table "Chikiri (lever)" downwards.