Traditional Japanese Knife Toumaki Warikomi 170

Manufacture: Japan
Brand: Higonokami Kanekoma
Model: Toumaki(Fujimaki) Knife
Steel: Aogami Blue Steel
Blade Length: 67 mm
Total Length: 170 mm
Blade Type: double-edged
Hardness: 62-63 HRC
Weight: 84 g

The Higonokami brand has over a century of tradition in Japanese knife making. Since 1894, when Komataro Nagao established 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 the original Higonokami pocket knives. These knives are symbols of simplicity and functionality, characterized by a clean design, absence of a lock (replaced by a Chikiri lever), and 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 blade core is made from blue steel, also known as Blue Steel. It is a Japanese high-quality 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. On the upper part of the blade is a black Kurouchi layer, in which a delicate pattern is stamped. The handle is steel wrapped with lacquered natural rattan and rattan with a red surface (Toumaki method).

Note: Supplied in original packaging.

Steel with a higher carbon content offers greater sharpness, easier sharpening, but requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably before its 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 oil layer protects the knife against moisture and corrosion. If you notice rust appearing on the knife, remove it promptly with steel wool or high-grit sandpaper. For longer storage, we recommend preserving it with suitable oil or wrapping the knife in a piece of cloth or paper. Patina formation on carbon steel is a normal phenomenon and not a material defect. For sharpening, it is recommended to use a water sharpening stone.