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We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: “en” means flame, and “jin” means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
Blacksmith: Shindo San
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Steel: SRK8
Finish: Kurouchi
HRC: 63 +-
Handle: Oak Urushi Burnt
Grind: Even
Weight: 7 oz (200 g)
Edge Length: 187 mm
Total Length: 328 mm
Spine Thickness at Heel: 4.4 mm
Blade Height at Heel: 77 mm
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: “en” means flame, and “jin” means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing cleaver, July 21, 2022 Follow up , June 4, 2022Posted By: Larry Johnson
I’d say it was 7/10 or better ootb sharp, but I had my Shapton glass 1000 out, so I touched it up.
One pass on each side. Raw balsa strop. Incredible.
Nimble enough to cut pineapple and melons. Fanning strawberries or anything requiring a tip draw is effortless. I think in tandem with a tall nakiri would be a formidable pair of blades, so I’ll put that idea on my short list.
I’d say it was 7/10 or better ootb sharp, but I had my Shapton glass 1000 out, so I touched it up.
One pass on each side. Raw balsa strop. Incredible.
Nimble enough to cut pineapple and melons. Fanning strawberries or anything requiring a tip draw is effortless. I think in tandem with a tall nakiri would be a formidable pair of blades, so I’ll put that idea on my short list.
Gorgeous , May 28, 2022Posted By: Larry Johnson
1 people found this review helpful
Incredible blade. Very light in my hand. Sharp ootb. The k tip makes me miss a gyuto even less. At 180mm almost feels like a very tall bunka. Very versatile.
I could not be happier. I’ve spent more on German knives over the years, so the price is a steal for artisan craftsmanship.
I cherish my blades; I have one in my hand half of my day. This is a wonderful addition to my collection.
1 people found this review helpful
Incredible blade. Very light in my hand. Sharp ootb. The k tip makes me miss a gyuto even less. At 180mm almost feels like a very tall bunka. Very versatile.
I could not be happier. I’ve spent more on German knives over the years, so the price is a steal for artisan craftsmanship.
I cherish my blades; I have one in my hand half of my day. This is a wonderful addition to my collection.
