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A traditional Japanese pocket knife to collect!
San Mai Japanese steel: 3 superimposed steel layers
Carbon steel core - Mild steel top layers
Non-locking Piedmont opening and closing system
10cm black brass plate handle - Japanese manufacture
Handle engraved with the blacksmith's signature - Easy to transport
Possibility of attaching a rope through a hole in the handle
Carbon steel requires special care as it is sensitive to corrosion
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The Higonokami deluxe folding knife 16.N carbon steel black brass handle 10cm is a small knife emblematic in Japan, the Higonokami is like theOpinel in France.
Today, the Higonokami knife designates all Japanese folding knives. It enjoyed great success from the 20th century until the 1960s, when it became emblematic in its country of origin.
This Higonokami features a blade with a carbon steel core. This particular construction is called "San Maï": it consists of a carbon steel core and a top layer of softer steel on each side of the blade to make it more flexible. In this way, the blade remains hard and therefore sharp, while being slightly more flexible and therefore less sensitive to impact.
Carbon steel is renowned for its excellent hardness due to its high carbon content. The hardness of a steel ensures an excellent cutting edge that remains so for a long time after sharpening.
The blade opening system is a Piedmont system. A small piece of steel at the top of the handle is used to extend the blade and lock it in place during use. Your thumb will naturally secure the blade during use by resting on it.
The 10cm handle is made of black brass. A material that is both light and strong. Brass offers good shock resistance, and its lightness means the knife can be easily carried anywhere.
The handle is engraved with the signature of the artisan blacksmith who made the knife.
The handle has a hole where you can attach a lanyard for easy carrying.
Care instructions: it's important to observe the following instructions to ensure that the knife retains all its splendor and is not damaged over time. Clean the carbon steel blade by hand, then wipe carefully to remove all traces of moisture. The core of the blade may change slightly over time, as is normal for carbon steel in contact with moisture in the air or acidity in food.
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