Higo no kami edge grind?

M

mpikas

Joined
Jul 12, 2007
Messages
27
What edge grind is a higo no kami (japanese folding knife) supposed to have?

I have one that I've had for a while that the knife grind looks a lot like a scandi grind but it appears to have a micro bevel that almost looks like a proper secondary bevel towards the heel of the blade (I didn't remember if I bought it new or used or it's history/if it's been messed with). What is it supposed to have?

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They're supplied from the factory with a narrow secondary bevel. Over time, to maintain the geometry, the primary grind should be ground on a stone as if it were a scandi and a secondary reapplied with a few light strokes.
 
Well that's easy enough... I wonder what angle the primary bevel is cut at? Looking at it it looks cut by hand, not all that even... I guess i should refrain from putting a perfectly even grind on it huh?
 
Worry about a consistent angle--not a consistent visual bevel width. :)
 
I'm not sure why the 2 are exclusive if you can fixture things up accurately enough and the blade is straight...
 
They aren't inherently mutually exclusive. If a primary grind were at all irregular, however, a consistent edge angle would produce an edge bevel of varied visual width.
 
Most are hand forged, the bevel line won't be straight if the blade surface is not flat.

The King 1k is a good one and done stone for these blades, keep the contrast fresh and gives a nice level of finish for general cutting.
 
My Higo came from the factory with a 20-degree (inclusive) main grind, and a 33-degree (inclusive) microbevel of c. 0.15 mm in width:

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