Blue #2 carbon steel is one of the most practical steels a working cook can choose - hard enough to hold a fine edge through real use, forgiving enough to sharpen without a steep learning curve. Shindo san has built his Enjin line around this steel for good reason, heat treating it to 62 HRC in san mai construction with a soft iron cladding. The name "Enjin" comes from the Japanese words for flame and blade - a fittingly sharp identity for a knife that performs exactly as advertised.
The funayuki is a versatile all-purpose shape that splits the difference between a petty and a gyuto - long enough for most prep tasks, nimble enough for detail work. This one carries the same signature Enjin finish as the rest of the line: kurouchi (as-forged black surface) on the upper blade road fading to a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle is simple and honest, suited to the straightforward character of the knife. Shindo san operates out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region, and his work reflects what that region does best.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
The funayuki is a versatile all-purpose shape that splits the difference between a petty and a gyuto - long enough for most prep tasks, nimble enough for detail work. This one carries the same signature Enjin finish as the rest of the line: kurouchi (as-forged black surface) on the upper blade road fading to a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle is simple and honest, suited to the straightforward character of the knife. Shindo san operates out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region, and his work reflects what that region does best.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
- Brand: Enjin
- Blacksmith: Shindo San
- Location: Kami City, Kochi Prefecture, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami #2)
- Cladding: Soft Iron
- HRC: 62 +-
- Finish: Kurouchi (As-Forged Black) / Sand Blast / Polished
- Edge Grind: Even
- Handle: Burnt Oak Octagonal
- Weight: 4.9 oz (138 g)
- Blade Length: 172 mm
- Total Length: 310 mm
- Spine Thickness at Heel: 5 mm
- Blade Height: 49 mm
