Blades & Axes / The Sanjo Hammered Higo

The Sanjo Hammered Higo

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Made from Shirogami No. 2 White steel, and textured from tip through handle with a dimpled tsuchime (hand-hammered) finish.

Notes
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Knife is 6.5" in length when open.

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3.7" in length when closed, making it ideal for the pocket.

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The blade length is 2.95", with a 60 HRC.

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Friction folder with thumb lever has precisely forged facets, and brass rivets.

Notes
Questions? Ask our expert.

The Sanjo Hammered Higo

The elements are simple: blade, rivet, and handle, yet we've found a smith in Sanjo, Japan whose knives are unquestioningly unique and masterfully forged. Textured from tip through handle with a dimpled tsuchime (hand-hammered) finish, each Hammered Higo holds a pattern never to be replicated.

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$148
0

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The elements are simple: blade, rivet, and handle, yet we've found a smith in Sanjo, Japan whose knives are unquestioningly unique and masterfully forged. Textured from tip through handle with a dimpled tsuchime (hand-hammered) finish, each Hammered Higo holds a pattern never to be replicated.

Story

The elements are simple: blade, rivet, and handle, yet we've found a smith in Sanjo, Japan whose knives are unquestioningly unique and masterfully forged. Textured from tip through handle with a dimpled tsuchime (hand-hammered) finish, each Hammered Higo holds a pattern never to be replicated. Shirogami White steel is chosen for its simplicity and purity, making it the ideal base for a knife that reflects these qualities in design. The thumb lever has precisely forged facets, and the brass rivet is carefully peened - no detail escapes the hammer's blow. At a hard 60 HRC, our Hammered Higo holds a fine slicing edge, while the folded soft iron handle lends a sturdy heft in the hand.

Specs
  • Friction folder
  • 2.95" blade
  • 6.5" overall
  • 3.7" closed
  • Flat grind
  • 60 HRC
  • Tsuchime hammer finish
Materials
  • Shirogami No. 2 White steel
  • Soft iron handle
Origin
  • Made in Sanjo, Japan
Notes
  • Ships with our Knife Handbook with information on care and sharpening
Care
  • Always try to keep the blade clean and dry.
  • If cleaning, wipe with a rag dipped in mineral spirits or a mild detergent and water mixture, or rinse under hot water. Dry quickly and thoroughly afterwards.
  • Apply a thin coat of oil to the blade and folding hinge. About any household lubricant will suffice. This coat of oil will protect your knife from moisture and corrosion.
  • If rust starts to develop on the knife, remove immediately with steel wool or high grit sandpaper.
  • For severe rust open the knife and submerge the blade in a glass of vinegar. The vinegar will dissolve the rust, allowing you to remove it with a high grit wet/dry sandpaper.
  • Never allow the knife to sit submerged in water for an extended period of time.