In 1899, the "Higonokami Knife Union" was founded in Japan. In its golden period it had 40 member companies with more than 200 workers in the industry. However, so many imitations of Higonokami with inferior quality came on the market and caused various problems, which led the brand to decide to obtain the Higonokami trademark registration in 1910. Today, Nagao Kanakoma has become the only manufacturer that can use the trademark "Higonokami". Made in Japan

Higonokami knives are traditional Japanese pocket knives with a high quality blade and a simple metal blade. These knives come in many sizes and are popular for their simplicity, excellent edge and durability.

The history of Higonokami knives dates back to the late 19th century, when they were developed as inexpensive and practical knives for Japanese peasants and craftsmen. These knives were made in small workshops and consisted of only a few metal parts. One of the main features of Higonokami knives is the absence of a blade lock, allowing for easy handling and quick one-handed opening of the knife.

Today, Higonokami knives are popular worldwide as pocket knives for everyday carry and use. They come in many different sizes and designs, which vary in shape and material used to make the handle.

Higonokami knives are usually made of high carbon steel, which is the traditional material used for Japanese swords and knives. This material provides an excellent edge that is easy to maintain and holds its sharpness well. The steel blade of the knife is usually ground on both sides, which ensures a fine cut and excellent precision.

The handle of the Higonokami knife is usually made of metal and has a simple cross shape that allows for easy handling and quick one-handed opening of the knife. The knife handle is usually made of brass, copper or stainless steel and can be decorated with traditional Japanese designs or inlaid wooden plates.

To keep a Higonokami knife in good condition, it is important to sharpen and oil it regularly. Sharpening the knife is best done using traditional sharpening stones, which are ideal for sharpening traditional Japanese knives. Oiling the knife helps protect the blade from corrosion