ENJIKI Migiwa Ginsan Santoku 165 mm
Santoku 165 mm Ginsan, stainless
For those who want a shorter knife than a gyuto for everyday cooking.
Which length suits you?
165–180 mm suits most kitchens. See all lengths
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- Japanese craftsmanship
- Slipes i Trondheim
- 30-day returns
- Free delivery in Norway over 2 500,-
After you buy.
- In store: drop it off at Teknostallen and collect it sharp.
- Live elsewhere? Sharpening by post from 149 kr.
- Ginsan: easy care. Sharpen once or twice a year, more often with daily use.
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Specifications
- Knife type
- Santoku (chef's knife)
- Region
- Nara, Japan
- Blade length
- 165 mm
- Handle
- Japanese oak handle
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- ENJIKI-MIGAWA-G3-165S
- Weight
- 130 g
Description
The Migiwa series from Tadataka Maruyama (Enjiki Knives) is a series of fine knives forged in Ginsan by Shogo Yamatsuka in Sakai. The knives are then etched one by one to bring out a pattern in the blade that differs from knife to knife.
A very good convex grind on this blade, which Maruyama is known for from his days as head sharpener at HADO.
A one-off knife we travelled to Nara, Japan, to collect in person.
Enjiki · Nara, Japan
Enjiki is the workshop of Tadataka Maruyama in Nara, formerly head sharpener at HADO. After an apprenticeship in Sakai and twelve years at Fukui Co. he set up on his own in 2025.
All knives from EnjikiAbout the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
About the steel: Ginsan (Silver #3)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Goes with the knife
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