We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 4.8 oz (138 g)
Edge Length: 171 mm
Total Length: 315 mm
Spine Thickness at Heel: 5 mm
Blade Height: 47 mm
Care: Hand wash and towel dry after use to avoid rusting
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Huge fan Ejin knives, November 26, 2025Posted By: Emilio
The Bunka Enjin Blue #2 is right there with my Tojiro classic and Nigara AS santoku for everyday use. If I am cutting a lot of citrus, tomatoes, and onions and BBQ or have people over, I use mostly the Tojiro since they don't care if I wipe them dry or leave them in the sink or forget about them after a few beers (the AS isn't as reactive as these knives). I feel the best cutting performance is from these knives! Side story, I got the 210mm Kriritsuke SRK8 Christmas time 2024 and loved it, and just sharpened it this month. I thought I would mess the knife up and chip it or just get it full of rust. It got what appeared to be surface rust when I washed it it went away by just rubbing it with the paper towel. Moved and just haven't used it for 3 months in Florida (inside but still humid here), got a little more petina but still great! My favorite knives are extremely sharp and, with just a ceramic honing rod or strop, get hair-shaving sharp. Yes, they aren't for my girlfriend to use, or when I might just not care and leave them wet behind, or use them for something abusive. I use my Tojiro, and if it's bad enough, I use my Tramontina white handle that I have had since college, 20 years ago, the true champ, and it won't die
The Bunka Enjin Blue #2 is right there with my Tojiro classic and Nigara AS santoku for everyday use. If I am cutting a lot of citrus, tomatoes, and onions and BBQ or have people over, I use mostly the Tojiro since they don't care if I wipe them dry or leave them in the sink or forget about them after a few beers (the AS isn't as reactive as these knives). I feel the best cutting performance is from these knives! Side story, I got the 210mm Kriritsuke SRK8 Christmas time 2024 and loved it, and just sharpened it this month. I thought I would mess the knife up and chip it or just get it full of rust. It got what appeared to be surface rust when I washed it it went away by just rubbing it with the paper towel. Moved and just haven't used it for 3 months in Florida (inside but still humid here), got a little more petina but still great! My favorite knives are extremely sharp and, with just a ceramic honing rod or strop, get hair-shaving sharp. Yes, they aren't for my girlfriend to use, or when I might just not care and leave them wet behind, or use them for something abusive. I use my Tojiro, and if it's bad enough, I use my Tramontina white handle that I have had since college, 20 years ago, the true champ, and it won't die
