ENJIKI Tanaka Shiro2 Bokashi Santoku 165 mm
For those who want a shorter knife than a gyuto for everyday cooking.
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Description
This chef's knife is a classic santoku from Tadataka Maruyama (Enjiki Knives), forged by the Sakai smith Yoshikazu Tanaka. The blade has a polished bokashi finish, which brings out the contrast (kasumi) between the core steel and the cladding.
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 that 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 EnjikiSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Nara, Japan
- Blade length
- 165 mm
- Handle
- Magnolia wood with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- ENJIKI-TANAKA-W2-165S
- Weight
- 118 g
About 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: White #2 (Shirogami #2)
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.
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