These are in high demand. One per customer, please.
The SRK8 steel that Kyohei Shindo uses across the Enjin line is a Hitachi-made carbon alloy similar in character to Shirogami (white paper steel) #2, with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine, keen edge, develops a natural blue-purple patina quickly, and responds well on water stones. Shindo forges every knife himself in Kami City, Kochi Prefecture - a solo operation in the Tosa region that keeps production tight. CKTG was the first seller outside Japan to bring his work to international buyers, and every batch moves fast.
The kiritsuke is among the most demanding formats in the Japanese kitchen knife repertoire - a long, flat-profiled blade with an angled double-bevel tip that combines the push-cutting ability of a gyuto with the precision tip work of a yanagiba. This double-bevel version, with a 219mm blade length and a 50mm blade height, is approachable for experienced cooks who want the kiritsuke profile without the commitment of a traditional single-bevel. The flat edge section handles vertical push-cuts cleanly; the angled tip excels at fine slicing and scoring. San mai construction with soft iron cladding; kurouchi (black as-forged) upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Note: CKTG sayas do not fit this knife; a blade guard is recommended instead.
What Customers Are Saying: Two reviewers had strong reactions. One, a first-time carbon steel buyer, describes it as arriving very sharp, ground thin at the edge with minimal food sticking, and reacting quickly to onion on first use before settling into a natural patina. The second, who owns high-end knives, calls this the best knife he has purchased, praising the balance, the light weight, the performance, and the patina it develops.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. It will develop a patina quickly, especially with onions and citrus. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
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 (Black As-Forged) / Sandblast / Polished
Edge Grind: Even
HRC: 63+
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 6.3 oz (180 g)
Blade Length: 219 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 53 mm
The SRK8 steel that Kyohei Shindo uses across the Enjin line is a Hitachi-made carbon alloy similar in character to Shirogami (white paper steel) #2, with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine, keen edge, develops a natural blue-purple patina quickly, and responds well on water stones. Shindo forges every knife himself in Kami City, Kochi Prefecture - a solo operation in the Tosa region that keeps production tight. CKTG was the first seller outside Japan to bring his work to international buyers, and every batch moves fast.
The kiritsuke is among the most demanding formats in the Japanese kitchen knife repertoire - a long, flat-profiled blade with an angled double-bevel tip that combines the push-cutting ability of a gyuto with the precision tip work of a yanagiba. This double-bevel version, with a 219mm blade length and a 50mm blade height, is approachable for experienced cooks who want the kiritsuke profile without the commitment of a traditional single-bevel. The flat edge section handles vertical push-cuts cleanly; the angled tip excels at fine slicing and scoring. San mai construction with soft iron cladding; kurouchi (black as-forged) upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Note: CKTG sayas do not fit this knife; a blade guard is recommended instead.
What Customers Are Saying: Two reviewers had strong reactions. One, a first-time carbon steel buyer, describes it as arriving very sharp, ground thin at the edge with minimal food sticking, and reacting quickly to onion on first use before settling into a natural patina. The second, who owns high-end knives, calls this the best knife he has purchased, praising the balance, the light weight, the performance, and the patina it develops.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. It will develop a patina quickly, especially with onions and citrus. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic knife, February 19, 2025Posted By: Emilio
34 people found this review helpful
First hammer forged Japanese knife and carbon steel. First off it came in very sharp and cuts incredibly well. Not much food sticking and its ground really thin at the edge. Haven't experienced any chipping. scary how quick it will get staining from onion the first time i used it but not bad after the first few uses.
34 people found this review helpful
First hammer forged Japanese knife and carbon steel. First off it came in very sharp and cuts incredibly well. Not much food sticking and its ground really thin at the edge. Haven't experienced any chipping. scary how quick it will get staining from onion the first time i used it but not bad after the first few uses.
Wonderful Knife Posted By: Brandon Walsh
48 people found this review helpful
I have slowly become a bigger and bigger knife geek. I have some really nice knives, including a Bob Kramer Meiji. This knife is the best knife I have ever purchased. I put an edge on it myself. It didn't come dull, but it will be much sharper if you clean it up, or better yet pay for Mark to do the finish sharpening for you. It's hard to express just how incredible the performance is on it. It will change color fairly quickly, forming a really nice patina. Be sure to take care of it properly, but it's a work of art. The handle is really comfortable and it's perfectly balanced and very light. Mark who runs the website is very responsive and the ideal person to work with. I liked it so much I bought a Bunka from the same maker as a gift for a friend.
48 people found this review helpful
I have slowly become a bigger and bigger knife geek. I have some really nice knives, including a Bob Kramer Meiji. This knife is the best knife I have ever purchased. I put an edge on it myself. It didn't come dull, but it will be much sharper if you clean it up, or better yet pay for Mark to do the finish sharpening for you. It's hard to express just how incredible the performance is on it. It will change color fairly quickly, forming a really nice patina. Be sure to take care of it properly, but it's a work of art. The handle is really comfortable and it's perfectly balanced and very light. Mark who runs the website is very responsive and the ideal person to work with. I liked it so much I bought a Bunka from the same maker as a gift for a friend.
