HIGONOKAMI Aogami Warikomi Silver 120 mm Nagao Kanekoma

HIGONOKAMI Aogami Warikomi Silver 120 mm

Name: HIGONOKAMI Aogami Warikomi Silver 120 mm
Brand: Nagao Kanekoma
SKU: HIGO-SILV-120
Price: 599.0 NOK
Availability: OutOfStock
Rating: 5.0 (2 reviews)

599,-

A second knife: fruit, garlic, herbs and small jobs.

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Description

This is the original Japanese folding knife, forged by the same family business in Miki, Japan, since 1899.

The knife is made with Aogami #2 steel (Blue Paper Steel), forged using the warikomi method, where a hard steel is laid between two softer layers. That gives a very sharp core that is easy to sharpen, in a construction that stands up to daily use. Smiths have used this technique for generations, and you can read more about it in Knifenerd’s Guide to Japanese Knives (the chapter on Moritaka).

Higonokami was once used by schoolchildren and teachers alike, for whittling, sharpening pencils, opening parcels or cutting fruit. It has a simple friction lock (no spring) and opens with the characteristic 'chikiri' lever.

A real working knife with history and character, and a fine piece of Japanese craft.

Made by

Nagao Kanekoma · Miki‑byen, Hyōgo-prefekturet

Nagao Kanekoma has forged the Japanese folding knife higonokami since 1894 and is today the only workshop with the right to use the name.

Everything from Nagao Kanekoma

Specifications

Region: Miki, Hyogo
Steel: Blue #2 (Aogami #2), carbon steel
Blade length: 120 mm
Handle: Stainless steel
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HIGO-SILV-120

About the knife type

A petty is smaller than a chef's knife and has a narrow, pointed blade. It is easy to control when you slice, peel and trim fruit, vegetables and smaller pieces of meat and fish. It also minces onion and garlic well.

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About the steel: Blue #2 (Aogami #2)

Offers a balance between sharpness, durability and ease of sharpening. Versatile and common among professional chefs. Clean and dry straight after use; avoid long exposure to moisture. Develops a protective patina over time that reduces the risk of rust and gives the blade its own look.

Care: loves care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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