Higonokami Aogami - Brass 75mm
Higonokami Aogami - Brass 75mm

Higonokami Aogami - Brass 75mm

Regular price 4,900.00 RSD
Sale price 4,900.00 RSD Regular price
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An icon of Japanese tradition, recognizable by its simple but powerful design. This pocket knife is the perfect combination of Japanese craftsmanship and functionality. The traditional knife design has remained almost unchanged for over 100 years, and each piece is hand-forged with great attention to detail. It is believed that they gained their popularity among a wide audience when the Japanese Emperor Taisho noticed their beauty in 1911 and bought a copy for himself.

The blade is made in the Warikomi folding technique which is unique exclusively to the hand forging method. The smith of this knife is Motosuke Nagao whose choice is Aogami #1 steel. This is an extremely hard steel with perfect performance for this type of knife.

The material of the handle of the higonokami knife can vary, with the most popular choices being stainless steel with or without coating or brass.

Only knives with the registered trade mark produced at the Nagao Kanekoma forge are considered true higonokami knives. This protection was necessary due to the large number of copies of second-rate quality.

Specifications

Manufacturer: Nagao Kanekoma
Blade type: Pocket knife
Blade length: 75mm
Total length: 170mm (open)
Knife weight: 48g
Blade type: Double bevel
Thickness in the back: 3mm
Steel: Aogami #1
Hardness HRC: 62±1

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.

Country of origin: Japan

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

  • Karbonski noževi - patina

    Carbon knives - patina

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