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Higonokami Kogatana Bannou 70mm (2.8")


Only 5 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

The Kogatana knives are immediately recognizable by their vibrant materials – saya is made from fabric printed with traditional Japanese patterns that playfully complement the colorful chirimen fabric. You can choose among classic or colorful knives from the VIBRANT or CLASSIC collection. Which one strikes your fancy?

    Higonokami Kogatana Bannou is a popular small pocket knife in Japan used for various small tasks, usually in the great outdoors.

    The blade of this one-piece steel knife seamlessly extends into the handle and everything about it radiates tradition. The handle is clad in a tightly and neatly woven Japanese fabric and rounded off with a tiny brass bell which truly gives this knife a unique look. The classic Japanese weaving technique on the blade is called chirimen.

    Kogatana means a “small knife” and it was used by samurai who usually kept it hidden in their katana’s saya. Traditionally, these small knives were used for working with wood, peeling fruit or preparing food.

    The knife was forged in the san mai (“three layers”) style, which means that its core is made from the hard Shirogami steel (White Steel 2) that forms the blade’s cutting edge, while a soft, pliable steel forms a protective jacket on both sides of the core. When used correctly, a layer of patina will also develop on the blade, further protecting it from external influences. This is a double bevel blade that is extremely easy to resharpen.

    Shirogami #2 white steel is a carbon steel alloy which makes Higonokami ⚠️ not stain resistant ⚠️, but easy to resharpen. This knife needs good maintenance and the blade will develop a light patina over time and use. After use rinse it well and dry it thoroughly, we recommend oiling the blade regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

    Chirimen is a traditional weaving technique that was developed in the late 16th century in Japan. The fabric (often silk but also wool or synthetic fiber) that is made from this technique is also called chirimen, which is called crêpe textile in English.

    The cloth has the unique feature of shibo or soft wrinkles, which are created by alternating two types of thread, twisted in different directions, by turns in the weft. The shibo also appear because the weft (the thread being woven) is ten times thicker than the warp (the set of lengthwise threads). This gives the fabric a unique, smooth and pleasant texture and also makes it stronger than other types of cloth.

    Chirimen has been cherished as a material for Japanese kimono from the old days up to now and the fabric is still popular for creating small, artful objects such as flowers, birds, animals, dolls, and even sushi!

    Blade shape: Kogatana

    Steel type: Shirogami #2

    Blade construction: San-mai / Kuro-uchi

    Hardness (HRC scale): 61-62

    Overall length: 155mm (6.1")

    Blade length: 70mm (2.8")

    Blade height: 20mm (0.78")

    Spine thickness: 2.8mm (1.1")

    Weight: 60g (2.1 oz)

    Handle length: 75mm (2.95")

    Handle type / wood: Metal / Chirimen fabric

    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.


    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.


    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
    Maintenance of Kitchen Knives.

    🤙 Contact us if you need some help. We reply within 1 business day.

    - €10
    - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
    - FREE - all orders over €300 (DHL Express).

    - United Kingdom
    - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
    - Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

    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.

    - Europe:
    1-2 business days
    - US & Canada: 2-4 business days
    - Rest of the World: 3-5 business days

    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.

    Express Worldwide shipping

    10€ flat rate with DHL Express.
    Free on orders over 300€.

    No Duties & Fees

    We cover any import fees, worldwide.
    All prices are final, tax included.

    Easy Returns

    Something not OK? You have 30 days to return it, no questions asked.

    Attentive support

    Get in touch, we usually respond within a few hours.


    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.

    Take the quiz