Higo is a traditional Japanese knife-making technique that originates from the Kumamoto region. Known for its high-quality craftsmanship, Higo knives are often made from high-carbon steel, which allows for excellent sharpness and edge retention. The blades typically feature a simple, elegant design, making them both functional and aesthetically pleasing. The term Higo also refers to a specific style of knife, often characterized by a distinctive handle shape and a unique blade profile. These knives are popular among chefs and cooking enthusiasts for their versatility in various culinary tasks, from slicing vegetables to filleting fish.