Overview

The Higonokami Bannou White #2 Kogatana is a compact Japanese fixed-blade utility knife made by Nagao Kanekoma in Miki, Hyogo. Its short, pointed blade gives you close control for small cutting jobs, from peeling fruit to light craft work. White #2 carbon steel forms the cutting edge, supported by softer cladding and finished with a dark kurouchi surface.

A colorful chirimen fabric wrap covers the metal handle, and the included sheath protects the blade between uses. Sold individually: one knife with its sheath. Fabric colors and patterns vary and are selected from available stock. Group photographs show examples of the assortment.

Common Questions

Does the Bannou fold? No. This is a fixed-blade kogatana with a separate sheath. The blade remains extended during use and storage.

What is this small knife good for? The compact blade suits controlled everyday cutting, light craft tasks, and small food-preparation jobs such as peeling fruit. Clean the blade thoroughly before food use. Choose a larger kitchen knife for chopping and full-size meal preparation.

Is White #2 stainless steel? No. White #2 is a reactive carbon steel that develops a patina and can rust if left damp. Wipe it during use, hand wash the blade, and dry it promptly. The kurouchi finish does not make it rustproof.

Can I choose the handle color? This listing is for an assorted-color knife. Colors and fabric patterns vary; a specific pattern is not guaranteed.

Specifications

Brand: Higonokami

Maker: Nagao Kanekoma

Knife Type: Bannou kogatana; fixed-blade utility knife

Core Steel: White #2 (Shirogami #2) carbon steel

Cladding: Soft iron; laminated three-layer construction

Finish: Kurouchi

Blade Length: 70 mm

Overall Length: 155 mm

Blade Height: 20 mm

Spine Thickness: 2.8 mm

Weight: 60 g

Handle Length: 75 mm

Handle Material: Metal wrapped in chirimen fabric

Hardness: 61–62 HRC

Edge: Double bevel; suitable for right- or left-handed use

Included: One knife and sheath

Country of Origin: Japan

Dimensions, weight, and fabric patterns vary between handmade examples.

Care

Hand wash the blade, keep the fabric wrap out of standing water, and dry completely before returning the knife to its sheath. Do not soak or put it in a dishwasher. Apply a thin coat of tsubaki oil to the clean, dry blade for storage. Use light cutting pressure and avoid prying, twisting, bones, and frozen food. Sharpen with suitable whetstones when needed.