Toumaki Fujimaki Aogami Warikomi 70mm (2.8")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
The Japanese Toumaki knife is a traditional, compact utility knife crafted in the Nagao Kanekoma workshop, home of the legendary Higonokami pocket knives. Its blade features a core of Aogami #2 (“Blue Paper Steel”), celebrated for exceptional sharpness, long-lasting edge retention, and ease of sharpening. Fully double-beveled, the knife is entirely hand-forged by master craftsman Motosuke Nagao.
The blade is thick, sturdy, and robust, designed for precise and reliable everyday work. It is made using the traditional warikomi construction, where a hard carbon-steel cutting core is forge-welded into softer iron, creating an ideal balance of sharpness, durability, and resistance to chipping. ⚠️ Read about knife maintenance here.
Forged from a single piece of steel, the Toumaki features a full-tang construction, enhancing its strength and simplicity. The handle is traditionally wrapped in rattan using the toumaki method, providing a secure grip, comfortable handling, and a classic Japanese aesthetic.
Historically, the Toumaki was developed as an auxiliary knife carried by samurai alongside their sword in a sheath. Today, it serves as a practical everyday knife for tasks such as peeling fruit, preparing small meals, cutting, woodworking, and other precision tasks.
Blade shape: Tomaki (Fujimaki)
Steel type: Aogami #2
Blade construction: Warikomi / Kuro-uchi
Hardness (HRC scale): 61-62
Overall length: 175mm (6.9")
Blade length: 70mm (2.8")
Blade height: 18mm (0.7")
Spine thickness: 4.2mm (0.17")
Weight: 84g (3 oz)
Handle length: 130mm (5.1")
Handle type / wood: Steel wrpped in rattan using the toumaki method
Kanji on the blade:
Blacksmith: Kanekoma
Location of the smithy: MIKI / Hyōgo Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
