The gyuto - Japan's all-purpose chef knife - puts every aspect of a blade to the test. Edge geometry, steel quality, balance, and finish all have to work together at the 210mm length that most serious cooks reach for first. Shindo san meets that standard with the Enjin Blue #2 gyuto, built in Kami City from Blue #2 carbon steel (Aogami #2) in san mai construction with soft iron cladding, heat treated to 62 HRC. That combination - hard reactive core, softer protective cladding - is a well-established Tosa approach that balances edge performance with everyday durability.
The Enjin line takes its name from the Japanese words for flame and blade, and the finish is designed to match that character. Kurouchi (as-forged black surface) runs across the upper blade road and fades into a matte sandblasted lower portion, with a polished cutting edge. The overall look is confident and purposeful without ornamentation. The burnt oak octagonal handle completes the picture - tactile, dark, and suited to the blade it carries. Shindo san produces this line out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region.
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 Enjin line takes its name from the Japanese words for flame and blade, and the finish is designed to match that character. Kurouchi (as-forged black surface) runs across the upper blade road and fades into a matte sandblasted lower portion, with a polished cutting edge. The overall look is confident and purposeful without ornamentation. The burnt oak octagonal handle completes the picture - tactile, dark, and suited to the blade it carries. Shindo san produces this line out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region.
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: 6.4 oz (182 g)
- Blade Length: 220 mm
- Total Length: 370 mm
- Spine Thickness at Heel: 5 mm
- Blade Height: 52 mm
