These are in high demand. One per customer, please.
The gyuto - Japan all-purpose chef knife - is the format that puts the full range of Kyohei Shindo work on the board: enough length for rocking cuts and long slices, enough height for knuckle clearance in a pinch grip, and enough presence to handle the sustained prep work that a petty or bunka would find tiring. Shindo forges these alone in Kami City, Kochi Prefecture, in the Tosa region. Every knife in the Enjin line is his own work from start to finish, which is why batches are limited and sell out quickly. CKTG is the first seller outside Japan to carry his knives.
The 210mm gyuto runs a little long, with a 220mm actual blade length, and with a 53mm height, is a full-size knife with the geometry for push-cutting, bias-slicing, and the rock-chop that Western-trained cooks often default to. The 5mm spine at the heel provides backbone through denser cuts without adding unnecessary weight at the tip. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The finish follows the now-recognizable Enjin treatment: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly between sessions.
Each knife is made by hand so measurements may vary.Brand: Enjin
Blacksmith: Kyohei Shindo
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sandblast / Polished
Edge Grind: Even
HRC: 63+
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 5.9 oz (166 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 53 mm
The gyuto - Japan all-purpose chef knife - is the format that puts the full range of Kyohei Shindo work on the board: enough length for rocking cuts and long slices, enough height for knuckle clearance in a pinch grip, and enough presence to handle the sustained prep work that a petty or bunka would find tiring. Shindo forges these alone in Kami City, Kochi Prefecture, in the Tosa region. Every knife in the Enjin line is his own work from start to finish, which is why batches are limited and sell out quickly. CKTG is the first seller outside Japan to carry his knives.
The 210mm gyuto runs a little long, with a 220mm actual blade length, and with a 53mm height, is a full-size knife with the geometry for push-cutting, bias-slicing, and the rock-chop that Western-trained cooks often default to. The 5mm spine at the heel provides backbone through denser cuts without adding unnecessary weight at the tip. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The finish follows the now-recognizable Enjin treatment: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly between sessions.
Each knife is made by hand so measurements may vary.
