ENJIKI Tanaka Shiro2 Kurouchi Gyuto 210 mm
For those who want one knife for most things: meat, fish and vegetables.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
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Description
A very good gyuto (chef's knife) from Enjiki Knives, sharpened by Tadataka Maruyama, formerly head sharpener at HADO. Forged by Yoshikazu Tanaka in Sakai, Osaka.
We travelled to Nara in Japan ourselves to bring this knife home to Norway.
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
- Gyuto (chef's knife)
- Region
- Nara, Japan
- Blade length
- 210 mm
- Handle
- Burnt oak
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- ENJIKI-TANAKA-W2-210G
- Weight
- 160 g
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
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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