Nagao Kanekoma – Higonokami Folding Knife (Shirogami #2, Chirimen Finish)

Heritage & History
Nagao Kanekoma hails from Miki City, Hyogo Prefecture, a region renowned for its traditional blacksmithing techniques dating back to the Meiji era. Around the 1890s, Murakami-san and Komataro Nagao-san began forging knives for public use, marking the early history of Higonokami.

In 1897, merchant Tasaburo Shigematsu introduced a folding knife design from Kagoshima, which inspired local blacksmiths—including Nagao—to create what would become the legendary Higonokami Knife. Unlike the common single-bevel blades of that era, this knife featured a double-bevel edge, making it revolutionary for its time.

The Higonokami Knife quickly gained popularity, even becoming a possession of Emperor Taisho. By 1902, the Higonokami Knife Association was formed, with nearly 40 companies and over 200 artisans producing these iconic blades. However, due to the rise of cheap imitations and changing technology (imported knives, mechanical sharpeners, etc.), the industry declined in the mid-20th century. By 1955, almost all Higonokami makers went bankrupt or shifted trades, leaving Nagao Kanekoma Seisakusho as the sole surviving blacksmith legally allowed to use the “Higonokami” trademark.

Specifications

• Material: Shirogami #2 (White Paper Steel #2 – high carbon steel)

• Blade Thickness: ~2.8 mm

• Blade Length: 70 mm

• Handle (Saya) Length: 155 mm

• Saya/Handle (Flip Cover): Metal with Chirimen traditional Japanese pattern

• Construction: Folding knife with lever-style opening

Features & Performance

• Shirogami #2 steel: Known for its extreme sharpness and ease of sharpening, though it requires more care against rust.

• Compact folding design: Ideal for portability and daily utility.

• Chirimen handle pattern: Adds a unique Japanese cultural aesthetic and grip texture.

• Traditional craftsmanship: Hand-forged by the last authentic Higonokami maker, ensuring heritage and authenticity.

Care & Maintenance

• Being high-carbon steel, the blade is not stainless—wipe dry immediately after use.

• Regularly apply a thin coat of knife oil to prevent rust.

• Avoid prying, twisting, or cutting overly hard materials to protect the thin edge.