Tomita Higo Folding Knife

More Information

Poor old Tomita san passed away some time ago, and his knives are now no longer available. If you have one already - look after it.

Tomita san is very definitely of the old school. Hiding away in his dingy forge in the outskirts of Miki, he hand laminates his Shirogami White Paper Steel blades, leaving a wavy edge pattern between the hard inner layer and softer steel. The handles and soft steel are finished with hammer tone Tsuchime pattern, and his wife sews pretty kimono fabric bags for each knife. Due to the hand made nature of these knives, there is quite a bit of variation in dimensions. So old school is Tomita san, in fact, that these come only half sharpened, and benefit from a few minutes with a #1000 or #2000 stone.

Japanese higo knives like this are not sprung - the blade hinges on a rivet that starts off stiff and loosens gradually over time. If needs be, a sharp knock with a hammer tightens it up.

Tips

Keep clean and oil with Camellia oil to prevent rust.

Options

Tomita Higo Folding Knife
	exVAT

Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.

Tomita Higo Folding Knife

3.1oz
6.6"
3" blades
Shirogami White Paper Steel
Made in Sanjo, Japan

Global Delivery

Free delivery for orders over £/$/€100*
Price depends on location - adjust the COUNTRY tab in your basket to see the price.
We use DHL, FedEx, or UPS, and we’ll email you the tracking info.

*Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
* Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

Caring For Your Tools

Most of our sharp tools are made from carbon steel - this means they may, through regular use, stain (and eventually rust) and gradually lose their edge. Caring for them involves three things…

1. Correct Use:

Japanese steel is hard and sharp, and can be more brittle than some people are used to - it will chip if abused
Do not cut wire, metal, stone, plastic or any other hard material (even bamboo fibres and some very hard woods, especially knots and burrs, can damage steel edges)
Do not twist or apply uneven pressure
Cut diagonally across branches (not straight across) so you cut along the fibres
Pay attention to our maximum cut dimensions, and don’t overdo it (shears are not loppers)
Use the base of the blades, not the tips, for heavier cuts

2. Keeping Them Clean:

Remove leaf resin, rust and gunk with a Clean Mate and water
Dry, wipe over with Camellia oil and store in a dry place

3. Keeping Them Sharp:

New tools won’t need sharpening for some time, but after a while you’ll notice them gradually lose their edge, especially if you’re box clipping (you need REALLY sharp blades to get a good finish with box). Use the Niwaki Sharpening Stones for best results (#1000 grit is best for general sharpening).