Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This 210mm gyuto is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. The blade is matched to a handsome oak wood handle in an octagonal shape that balances well through long prep sessions.
What Customers Are Saying: One reviewer upgrading their primary 210mm gyuto specifically wanted fully stainless construction, good grinds, and a respected blacksmith, and found all three in the Enju line, calling the knife a stunner with top-notch fit and finish. They note food tends to stick slightly to the blade due to its semi-rough finish, but remain enthusiastic about putting the knife through long-term use.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. The blade is matched to a handsome oak wood handle in an octagonal shape that balances well through long prep sessions.
What Customers Are Saying: One reviewer upgrading their primary 210mm gyuto specifically wanted fully stainless construction, good grinds, and a respected blacksmith, and found all three in the Enju line, calling the knife a stunner with top-notch fit and finish. They note food tends to stick slightly to the blade due to its semi-rough finish, but remain enthusiastic about putting the knife through long-term use.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Core Edge Steel: VG10
- Cladding: Damascus Stainless
- HRC: 61-62
- Engraving: Hand Engraved
- Edge Grind: Even
- Handle: Oak Octagonal
- Weight: 4.5 oz (128 g)
- Blade Length: 214mm
- Total Length: 354mm
- Spine Thickness at Heel: 2mm
- Blade Height: 47mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Yoshimi Kato Enju VG10 Gyuto 210mmPosted By: Kristopher Lee
When it was time to upgrade my 210mm gyuto spot I knew what I wanted. Fully stainless, good grinds, amazing blacksmith and bump the budget up a little. I came across the Enju line and fell in love with the overall look of the blade. It is a stunner, its just plain pretty, the fit and finish is top notch and everything is as it should be at this caliber knife. One drawback that I have noticed is that food likes to stick to the blade as it has a semi-rough finish. I can say confidently that VG10 is not my favorite steel (knife growing pains🤣) but I can't wait to keep putting it through its paces and see how it holds up long term! Thanks for everything CKTG!
Cheers,
Kris
When it was time to upgrade my 210mm gyuto spot I knew what I wanted. Fully stainless, good grinds, amazing blacksmith and bump the budget up a little. I came across the Enju line and fell in love with the overall look of the blade. It is a stunner, its just plain pretty, the fit and finish is top notch and everything is as it should be at this caliber knife. One drawback that I have noticed is that food likes to stick to the blade as it has a semi-rough finish. I can say confidently that VG10 is not my favorite steel (knife growing pains🤣) but I can't wait to keep putting it through its paces and see how it holds up long term! Thanks for everything CKTG!
Cheers,
Kris
