HIGO Aogami Gold

The Higonokami pocket knife Aogami Warikomi is a masterpiece of Japanese craftsmanship and at the same time a piece of the country’s history. Its name Higonokami goes back to the old name of the Kumamoto region – formerly Higo – where the knife enjoyed great popularity. The terms Warikomi – Japanese for splitting and enclosing – and Aogami – Japanese for blue paper steel – refer to the material and processing method of the blade:

The 7.5 cm, 8 cm & 10cm long cutting edge of the pocket knife is worked in three layers. The outer, softer layers give the blade elasticity and ensure that the knife is robust and less prone to breakage. The inner part, made of blue paper steel, provides the necessary hardness. It is wear-resistant, remains sharp for a long time and can also be easily resharpened. As the edge of the Higonokami is double-edged and V-shaped, you can wield the knife with either your right or left hand.

The blade is connected to the brass handle by a rivet. The knife is opened by pressing on the blade spur, the so-called chikiri. The blade is not locked when the knife is in use, but is fixed in place by keeping your thumb on the chikiri. The connection between the blade and the handle is initially firm and only becomes more supple as the knife is used. You can therefore make it easier for yourself to open the chikiri by applying light pressure to a tabletop rather than using your fingers. If the connection between the blade and handle becomes too loose over time, this is also not a problem. Simply place the pocket knife on a hard surface and adjust the connection by lightly tapping it with a hammer.

You can use your Higonokami Aogami Warikomi pocket knife for working with wood, sharpening colored pencils and pencils or as a paper knife. Apply camellia oil after use and store the blade in the handle to protect it from corrosion. Interesting fact: The shape of the knife has not changed since the end of the 1890s. Then as now, a knife known as a Higonokami may only be made by members of the knife makers’ guild in Miki City. The only smithy currently producing the traditional knife is the Nagao Kanekoma Knife Company, a 5th generation family business.

Why Blue Steel? The addition of a little chromium to the mix increases the “kirenaga” of the blade, which is to say it will stay sharp for longer.