Pocket Knives

Un couteau de poche, ça se prend le matin sans y penser et ça rend service dix fois dans la journée, une ficelle, une pomme, un colis, un bout de bois. L'OPINEL savoyard et sa bague qui claque, le HIGONOKAMI japonais et sa simplicité brute, deux écoles, une même idée, un outil fidèle qu'on aiguise, qu'on patine et qu'on finit par transmettre.

Two traditions, one same gesture

OPINEL, born in Savoy, consists of a steel blade, a beech handle, and a rotating ring, the Virobloc, which locks the blade open for safe cutting and closed for pocket carry. The HIGONOKAMI comes from Japanese cutlery, with no spring or screw, just a brass tab you push with your thumb and hold during cutting. The first reassures, the second charms with its simplicity. See also the accessories.

Steel, maintenance, patina

Everything depends on the blade. Stainless steel fears neither water nor time and only needs a wipe with a cloth. Carbon steel, sharper, develops a gray patina and requires wiping after use. Regular passes on a stone keep the edge sharp, because a well-sharpened knife is safer than a dull one you force. Over the years, the handle darkens, the blade shows marks, and the object tells the story of its picnics.

Frequently Asked Questions

What is the OPINEL Virobloc?

It’s the small ring that surrounds the base of the blade and that you rotate by hand. Turned one way, it locks the blade open for safe cutting. The other way, it locks it closed for carrying without it opening in your pocket. A simple, indestructible system that has become the brand’s signature.

How to open a HIGONOKAMI knife?

You push with your thumb on the brass tab that sticks out from the back of the handle, which rotates the blade. While cutting, keep your thumb on this tab to hold it in place, as there is no mechanical lock. It’s a bit confusing at first, but quickly becomes natural, and it’s part of the charm of the object.

Stainless steel or carbon steel?

Stainless steel is the easiest to maintain; it resists rust and forgives neglect, perfect for worry-free use. Carbon steel offers a sharper edge that’s easier to restore, but it must be dried after each use and will develop a patina. Purists swear by it, while others sleep better with stainless steel.

How to keep a knife sharp?

A knife sharpens as soon as it starts to slip on what it should cut. A few passes on a stone, keeping a consistent angle, are enough to restore the edge. Between sharpenings, a quick pass on leather realigns the blade. And keep the blade clean and dry, especially after cutting fruit or something acidic.

My wooden handle has swollen, the blade is hard to open, what should I do?

This is common with OPINEL knives when the beech wood has absorbed moisture; the wood swells and tightens the pivot. Let it dry thoroughly, then gently tap the back of the handle to free the blade, or apply a drop of oil to the joint. As it dries, the wood returns to its place and the opening becomes smooth again.