Bet you’re not EDCing one of these….

[cbwx34]

I actually sharpened it freehand a while back, but have been maintaing it with a 3m leather strop on the WE. It’s flat on the backside and 24 deg. on the front, (so 12 deg. per side = pretty sharp). :dry: Description says it’s White Steel at 64 HrC. I just use it for light duty tasks… (just something different to cut with). 🙂

I’ve seen it called a Kiridashi, but Google Translate just says that means “pointed knife”, so maybe that was just for the catalog, since an internet search finds a lot of different knife styles with that name.

Just thought some might find it interesting (or amusing!) 😛

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[Mark76]

Indeed, interesting 😉 . But to be honest, more than interesting. Great steel (particularly when sharpening – very nice feel) that also looks very nice.

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

What a beauty it looks as if it is hollow ground on the back like a Yanagiba? I have a Higonokami from Best Made which is not bad it has a very sharp convex edge I put on by hand. If I were to buy another I would get it direct from Japan http://www.japaneseknifedirect.com they also have a site for chef’s knives http://japanesechefsknife.com they deliver quickly .

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[cbwx34]

What a beauty it looks as if it is hollow ground on the back like a Yanagiba?

Thanks. Yes, it is hollow ground on the back.

I have a Higonokami from Best Made which is not bad it has a very sharp convex edge I put on by hand. If I were to buy another I would get it direct from Japan http://www.japaneseknifedirect.com they also have a site for chef’s knives http://japanesechefsknife.com they deliver quickly .

Cool. I have one also… another one I’ve maintained by stropping on the WE. I have a picture of it set up not too long after I got my WE (the WE looks so young… )

Wish you hadn’t reminded me of JKD… they have some really cool knives there I try and forget about. :dry: 🙂 In fact, did you see their version of a Higonokami?

:woohoo:

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[Leo Barr]

Yes simple stunning plus they also make kit versions of some of the more traditional basic types.
I was particularly impressed when I ordered a Seki knife value around 120€ `I got the parcel in 6 days and they had put the value of the package down as 20$ so double whammy no tax to pay . The chef knife site has some wonderful damascus steel knives with copper or brass added which adds a rather interesting look and I guess makes the layers aid cutting since the harder steel would probable stand proud of the brass or copper making a toothy edge.

[Ken Buzbee]

That’s beautiful, Curtis. The kind of thing I know I’d never carry, but I can admire it.

Ken

[Leo Barr]

Incidentally where did you get that fine knife I like the fact it is a mini Yanagiba in grind and that it is either Hitachi (i think blue or white steel ). My Higonokami sharpens so easily been carbon steel so I don’t mind what I use it for (excluding using the blade to scrape paint off or as a screw driver) its a real utility knife (it is the cheaper white steel).

Your knife is exceptional to me although is it possible a carpenters knife?

[Mark76]

Leo an Curtis, I googled and Wikipediad Higonokami. I love the idea of a folding pocket knive in Hitachi carbon steel. What strikes me is that nearly all of these knives seem to have a long straight (or at least not very curved) bevel. That seems unpractical to me. What do you think?

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

We are back to bevels again still confused mine came with a V bevel (the cutting bevel) it been a shallower angle than the thinning bevel ~~I think mine is around 18Ëš and the thinning bevel is probable around 5Ëš.
I decided to learn convex sharpening so I did the mouse pad starting at 600 grit working up to 3000 grit wet & dry paper then I have another mousepad with denim stretched over it with liquid metal polish built up until the weave of the denim is filled in and now I either strop it on that or a leather razor strop .
So I have a convex edge with a peak of about 18Ëš so the edge is quite resilient .

Please everyone I started a post on bevel terminology my aim is that we all agree on bevel terminology and this been a premier sharpening community I am hoping that Clay will eventually publish standard terminology for knife sharpeners enthusiasts & makers.

So please everyone have their say so perhaps this community can standardise bevel terminology.

[Mark76]

Leo, this proves your point in the other topic :cheer: .

What I meant was that the bottom part of these knives seems to be straight (or not very curved). Like a ruler. Should I say a straight edge? Or something else?

My question is whether that isn’t impractical. Hope this makes more sense B) .

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

The profiles vary mine is quite curved. I imagine the straight ones are more adapt for push or draw cutting . In Japan these knives are used from children and upwards so they are designed to do most things from sharpening pencils ,opening parcels or cutting cords.They were what I would call an everyman knife cheaper relatively than a swiss army knife and easy to maintain no springs just a riveted slip joint simplicity in itself. I hope that helps you can probable get one direct from the website I put in an earlier post if you go for one with a plain brass handle and a normal carbon blade they are around 30$ I am sure you can probable get much cheaper ones in Japanese hardware stores if you can either find them online or know someone in Japan. I hope that helps you.

[cbwx34]

Incidentally where did you get that fine knife I like the fact it is a mini Yanagiba in grind and that it is either Hitachi (i think blue or white steel ). My Higonokami sharpens so easily been carbon steel so I don’t mind what I use it for (excluding using the blade to scrape paint off or as a screw driver) its a real utility knife (it is the cheaper white steel).

Your knife is exceptional to me although is it possible a carpenters knife?

I got it from Japan Woodworker… available in right hand or left hand models. 🙂

(The Higonokami’s are also listed there…. Higonokami knives … in a few different lengths.)

[cbwx34]

Leo an Curtis, I googled and Wikipediad Higonokami. I love the idea of a folding pocket knive in Hitachi carbon steel. What strikes me is that nearly all of these knives seem to have a long straight (or at least not very curved) bevel. That seems unpractical to me. What do you think?

I think what’s probably more unpractical is not the blade, but the handle. It’s basically just a brass “cover” that’s not very strong… so it wouldn’t hold up to very hard cutting. I don’t think the blade shape is an issue.

I’ve often thought about putting the blade in a different handle, but never have gotten around to it.

Blade’s sorta similar to a Leek… :cheer:

🙂

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[Leo Barr]

I found the Higonokami source a Japanese web site with all sorts of links to other knives as well – dangerous they do mail order & the site is easy to follow if you have google translate in your browser.
I shall not be getting anything for a while but I would like to get a heavy Debe one day in the mean time I make do with this one.

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[Mark76]

You’re right, Curtis. That Leek is extremely practical :cheer: .

Molecule Polishing: my blog about sharpening with the Wicked Edge

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