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A traditional Japanese pocket knife to collect!
Special 3-layer San Mai Japanese steel blade
Very hard carbon steel core + 1 protective layer of mild steel
Non-locking Piedmont opening system with retaining lens
12cm black handle in sturdy brass plate - Made in Japan
Possibility of attaching a carrying cord through the hole in the handle
Corrosion-sensitive carbon steel requires special maintenance
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The Higonokami luxe 17.N carbon steel folding knife with black brass handle 12cm is a small, aesthetic pocket knife, emblematic in its country of origin, that will delight fans of Japanese culture.
The Higonokami knife is part of Japanese culture. Created before the 20th century, it was a runaway success until the 1960s.
Today, the Higonokami is a household name for all Japanese folding knives. We love its sharpness and its traditional, authentic look.
The blade of this luxury folding knife made in Japan is called "San Maï", meaning "three layers" in Japanese. It is composed of three superimposed layers of steel. The core of the blade is made of carbon steel, which adds hardness to the steel and improves the quality of the cutting edge. After sharpening, the cutting edge will last longer.
The upper layers are made of a softer steel to protect this core and make it less rigid, allowing greater flexibility. The blade is therefore less likely to break (hard steel gives an exceptional, long-lasting edge, but makes the blade more fragile).
The folding opening and closing system is Piedmontese: a small piece acts as a lever to pull the blade out of the handle when pressed. It should be emphasized that this system is non-blocking: only your thumb will block the blade when using the knife. By pressing on the pin, your thumb will naturally secure the blade.
The 12cm handle is made of black brass. This lightweight material is extremely sturdy. Your knife is both shock-resistant and lightweight, making it easy to carry anywhere.
The handle has a hole where you can attach a cord to make carrying the knife more convenient.
Care instructions: it's important to follow these instructions because a carbon steel blade is sensitive to corrosion. It should therefore be cleaned by hand and dried immediately. The core of the blade may change over time, as is normal with repeated use (due to humidity, contact with the acidity of food)... As a preventive measure, you can use mineral oil to maintain the blade from time to time.
Discover our selection of Higonokami knives on Knifeleader.eu!
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