Know Your Knives: 肥後守 (Higo No Kami)

Image Courtesy Japan Woodworker

Japanese contributions to the art and science of bladesmithing are almost too numerous to count. Katana and tanto are words and blades that have been enthusiastically incorporated into American usage, but the traditional Higo No Kami is a Japanese knife you’ve probably never heard of.

The aristocratic and warrior castes of traditional Japan were fabulously well-armed, but the other 99% was completely forbidden the use or possession of arms. Tradesmen and the peasantry were only allowed to carry the tools of their trades and tasks: a woodsman’s axe, a farmer’s flail and scythe, a butcher’s cleaver, or a fisherman’s knife.

This is why so many martial-arts weapons closely resemble preindustrial tools and agricultural implements: the nunchuku, tonfa and kama are all directly derived from common farming tools.

Image: Wiki[pedia CommonsBut I digress, because the higo no kami isn’t one of these. It was the peasant’s and tradesman’s pocketknife, far too small to be considered a creditable ‘weapon’ by the sword-wielding Samurai or by Japan’s militaristic leaders until the end of WWII. There’s a fantastic history of the Higo No Kami over at the British Blades Forum; I can’t cut and paste it, but I’m happy to link to it here.

Higo no kami blades are typically less than 4 inches long, made from laminated high-carbon steel. The scales are typically brass or soft metal, with friction lock or long tang to prevent accidental blade closure.

Since the passage of draconian knife laws in 2009, carrying a knife with a blade longer than 6 cm (2.3 inches) is a crime in Japan. Only the tiniest higo no kami, too small to even slice an apple, can be carried in their own country today.

The brass-handled knife shown above has a 3.5″ blade of laminated steel. If you want to add one of these to your collection, they typically run in the $30 to $50 price range including shipping.

Manufacturer’s link here.


  1. Diogenes says:

    Love old traditional knives, would love to pick one up if/when I go to Japan. If anyone is interested, here’s a piece about the specific makers of the Higo no Kami:

  2. Sam L. says:


    I thought Garret Wade would have this, but no. They have a douk-douk which is similar:
    and a Japanese hatchet:

    Possibly garden supply houses might carry the higo no kami.

    1. Mark N. says:

      Lo description of the knife here–a small knife traditionally carried by boys for sharpening pencils….

  3. Hanover Fist says:

    I love these knives. For utility tasks around the house or garden when you don’t need a locking blade these knives are great. I found mine on Amazon dirt cheap. They are sharp when you get them, but you can get them scary sharp with a waterstone.

    Allegedly the steel that forms the edge on the laminated knives is Aogami steel.

  4. INFESTER says:

    These knives are just about the sharpest best quality steel you can get for cheap. The blade steel is a laminated steel. The outer steel is usually just a cheap carbon steel, but where the knife really shines is the steel that’s sandwiched between the carbon steel outside of the blade. The majority of these knives uses Hitachi blue steel as the cutting edge. For the price you can’t find a knife with a better steel period!

    1. Sal says:

      I bought one from amazon nice little knife but I think it is a fake one came in a plastic pouch and not a box came semi sharp trying to get it scary sharp and advice or suggestions do you think it can be fake ?

      1. Sam says:

        Don’t worry about that. Mine came in a plastic pouch as well. Probably depends on what the supply chain was; I doubt the maker supplies the boxes, those are probably provided by the downstream sellers, and some of them save costs by using plastic bags instead. You can tell a “real” higonokami because the laminated steel of the blade is visible. You can’t easily fake that. When you look at the blade, you will see a line dividing the flat part of the blade from the ground part. Between that and the cutting edge, you should see a second line. At first glance, it looks just like the secondary bevel they usually grind out of knives to accomodate the cutting edge (the kigo doesn’t have one of these, actually), except when you look at it closer you realize it’s too wide to be a normal bevel. If you look at it from different angles, you can see that the metal is actually perfectly flat in that spot, and the two colors you are seeing are not two different angles, but two different types of metal reflecting the light differently. That’s your traditional higonokami laminated blade, with good steel cutting edge and iron (or so i read) outer material. Soft steel, at least.

  5. Paul A'Barge says:

    I just bought one off Amazon.

  6. Chanel says:

    Good post! We will be linking to this particularly great
    article on our website. Keep up the good writing.

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Know Your Knives: 肥後守 (Higo No Kami)

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