Higonokami Kengata Pocket Knife 75mm (3.0″)

The Higonokami Kengata Pocket Knife 75mm is a small, lightweight, and durable pocket knife renowned for its simplicity and versatility. Crafted from high-carbon Shirogami steel, with a hardness of approximately 62-63 HRC, it offers exceptional strength and sharpness.

The term “kengata” specifically refers to the tanto tip of the knife, paying homage to the iconic katana and adding an eye-catching element to its overall design. With its visually appealing aesthetics and reliable performance, the Higonokami Kengata Pocket Knife 75mm is a must-have for knife enthusiasts seeking a blend of traditional inspiration and practicality.

Aogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.

BLADE SHAPE:
Higonokami is the most famous Japanese pocket knife. It enjoys the same kind of fame in Japan as the Swiss army knife does in Switzerland and around the globe.

The shape of the Higonokami pocket knife is based on the katana, which is not a coincidence, since knife manufacturing is deeply embedded in the samurai tradition. The knife first appeared in 1896 in response to reforms in the 19th century, which banned the production of weapons, so blacksmiths began to produce knives, among others also these small pocket Higonokamis. The Higonokami is produced by Kanekoma, a company with over 100 years of experience in forging knives.

As Higonokamis started being produced in Miki, the renowned knife manufacturing hub, their popularity quickly spread across Japan and the United States. These versatile small pocket knives found various uses, including the popular practice of pencil sharpening among their many functions.

STEEL:
Shirogami #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.

Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:

• due to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,
• for the same reason, once they get dull, they can be easily resharpened back to optimal shape.

KNIFE CARE:
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.

→ Read more about patina on our blog.
→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

LAMINATION:
The core layer was sandwiched between 2 layers of softer steel. This technique is called san-mai damascus and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINSIH:
The blade has a high polish finish (also called migaki) and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. 

HANDLE:
Higonokami has no locking system, it uses friction to keep the blade securely in place. The blade can be extracted from its brass handle by pushing down on the iconic level, called chikiri. During use, we should keep a thumb on the level to prevent the knife from folding.