Higonokami Kengata Brass

Higonokami Folding Pocket Knife is a revival of Japanese history in the palm of your hand. Originating from the Meiji era, this iconic blade has transcended time, maintaining its minimalist elegance and functionality.

Crafted with meticulous precision, the Higonokami features a high-carbon steel blade renowned for its sharpness and durability. Its distinctive folding design and black handle pay homage to a bygone era of craftsmanship.

Originally a beloved tool among Japanese carpenters, the Higonokami has evolved into a symbol of tradition and utility. The absence of a locking mechanism is a nod to its historical roots, embodying the simplicity and reliability valued by generations.

Compact, lightweight, and steeped in history, the Higonokami Folding Pocket Knife isn’t just a blade – it’s a cultural artefact that seamlessly blends the past with the present. Carry a piece of Japanese heritage with you daily, where every cut tells a story of craftsmanship and resilience.

• The Higonokami Kengata is hand-forged and comes in the box as in the product pictures.
• Weight: 50g
• Blade Length: 7cm blade
• Total Length (Blade open): 17.5cm

Shirogami 2/Iron Clad:

The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade. 

Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.

Make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the blade will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.

Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.