Traditional Japanese Pocket Knife Higonokami Ken-gata Black 100

Production: Japan
Brand: Higonokami Kanekoma
Model: Ken-gata Black 100
Blade Length: 75 mm
Length in Folded State: 100 mm
Overall Length: 170 mm
Weight: 50 g
Blade Type: double-edged with double beveling
Steel: Shirogami White Steel

The brand Higonokami has over a century-long tradition in Japanese knife-making. 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 safety lock (replaced by the 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of Shirogami White carbon steel coated with 2 layers of stainless steel, created using the San-mai or Warikomi technique. Shirogami White Steel is carbon steel with only a very small amount of impurities. Forging can achieve an exceptionally sharp blade that is also easy to sharpen. The steel handle is nickel-plated, then powder-coated black and engraved.

Note: Delivered in original packaging.

Steel with a higher carbon content combines hardness with good toughness and relatively easy sharpening, but it requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably camellia, 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 high-grit sandpaper. For longer storage, we again recommend preserving with suitable oil, or wrapping 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, we recommend using a water sharpening stone. Any stiffness in the mechanism, which will loosen over time, can be tightened by a sharp tap on the rivet with a hammer. If the blade is too difficult to open, strike the knife on the table "Chikiri (lever)" downwards.