Hello João,

Iva from SharpEdge here. Thank you for your honest review.

I’m really sorry to hear that the sharpness did not meet your expectations. We understand how frustrating it can be when a premium product doesn’t perform as expected.

I’d like to address a few points that might help clarify the situation:

Most traditional Japanese blacksmiths intentionally do not finish the edge to absolute maximum sharpness at the workshop. This is so the user can personalize the “secondary bevel” to suit their needs, whether it’s for left- or right-handed use, or their particular cutting style. It’s a common practice in the world of high-end Japanese knives.

Additionally, all knives, including higonokamis, will gradually lose their sharpness with regular use. Even after just a few uses, you may notice a drop in cutting performance, especially if slicing tomatoes or other delicate ingredients. Regular sharpening is necessary to keep any knife at its peak performance. That is why Japanese knives will generally keep their sharp edge longer compared to most Western knives, thanks to the use of harder steel and a finer edge geometry.

I'll reach out to you by email to resolve this matter.

Warm regards,
Iva

Dear Mr. Franjo,

Thank you for your time and review.

The Higonokami is a traditional Japanese friction-folder that has been made since the late 19th century. The blades are made of real knife steel (e.g. SK carbon or Aogami #2), and the housing is intentionally bent brass or steel – a simple solution that is durable and easy to maintain.
It is intended for everyday cuts such as opening packages, cutting cardboard and ties, and small works on wood/plastic. Since it does not have a mechanical lock, it is not intended for levers or very heavy operations – which is in accordance with its original purpose.
Although it can also be used as a decoration, it is primarily intended as a very useful, small tool.

If we can be of any further assistance, please feel free to contact us.

Best regards,
Ernest