Shindo san works out of Kami City in Kochi Prefecture, in the heart of Tosa - one of Japan's most storied knife-making regions. The Enjin line reflects exactly what Tosa blacksmithing does best: honest construction, hard-working steel, and a strong visual identity rooted in the craft itself. The name says it all - "en" means flame and "jin" means blade, a fitting label for knives forged with this level of intention.
This honesuki - Japan's dedicated poultry boning knife - is built around Blue #2 carbon steel (Aogami #2), a high-carbon steel beloved for its combination of keen edge potential and reliable sharpening behavior. San mai construction pairs the reactive carbon core with a soft iron cladding, giving the blade flexibility where it counts. Heat treated to 62 HRC, this is a steel that rewards careful sharpening and regular stropping. The finish is a standout feature: kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, giving the knife a layered, confident look. The burnt oak octagonal handle completes the picture with the same grounded aesthetic as the blade.
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.
This honesuki - Japan's dedicated poultry boning knife - is built around Blue #2 carbon steel (Aogami #2), a high-carbon steel beloved for its combination of keen edge potential and reliable sharpening behavior. San mai construction pairs the reactive carbon core with a soft iron cladding, giving the blade flexibility where it counts. Heat treated to 62 HRC, this is a steel that rewards careful sharpening and regular stropping. The finish is a standout feature: kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, giving the knife a layered, confident look. The burnt oak octagonal handle completes the picture with the same grounded aesthetic as the blade.
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: 4.4 oz (126 g)
- Blade Length: 158 mm
- Total Length: 300 mm
- Spine Thickness at Heel: 5 mm
- Blade Height: 45 mm
