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. The handles are wrought iron, giving a lovely, very substantial feel, far heavier than most higo. His wife sews pretty kimono fabric bags for each knife, and they come served up in a Paulownia wood box. 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 in 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.
- 75mm Aogami blade
- 170mm open length
- 125mm closed length
Niwaki Tip: Keep clean and oil with Camellia oil to prevent rust.