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Higo knife?
- Thread starter gull wing
- Start date
Traditionally HigonoKami are carbon steel. Aogami (blue steel) is my favorite, takes a good edge and easy to sharpen.
Shirogami (White steel) is too corrosion prone for a utility knife in my opinion. I don;t mind White Steel on my traditional
cooking knives but there I dry immediately after use, Something I might not do with a folder.
Obviously a stainl;ess like VG10 would give you the least worries.
My wife uses a small Kanekoma (Nagao) Higo in SK5. And she makes fun of my Cowry-X damascis Higo by Hattori.
Shirogami (White steel) is too corrosion prone for a utility knife in my opinion. I don;t mind White Steel on my traditional
cooking knives but there I dry immediately after use, Something I might not do with a folder.
Obviously a stainl;ess like VG10 would give you the least worries.
My wife uses a small Kanekoma (Nagao) Higo in SK5. And she makes fun of my Cowry-X damascis Higo by Hattori.
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