Kisuke ENN Gyuto 210mm

Description

Specifications
Style: Gyuto
Bevel: Double-edged
Steel Type: Damascus 3-layer construction, soft blue iron + Blue Paper No.2,
Core: Blue Paper No.1, Kurouchi hammered finish
Handle: Ebony and buffalo horn
Saya cover: Magnolia Wood

To make this knife, Kaishin has teamed up with Kisuke (Manaka hamono tanrenjyo).　
This knife is real craftsmanship. This work is uncompromising.

🔪 About “Enn (琰)” – by Kisuke
“Enn (琰)” is crafted with a laminated structure using soft iron and Blue Paper Steel #2 (Aogami #2) as the base, while the cutting edge (hagane) is forged from Blue Paper Steel #1 (Aogami #1).

The layered construction is done using the Ichimonji (straight-line) forging technique, combined with multiple fold-forging. This process not only creates beautiful visual patterns but also allows partial decarburization, enhancing the blade’s flexibility and toughness.

The cutting edge is made by sandwiching Aogami #1 steel in a three-layer (san-mai) construction. It is then forge-welded using the hon-wakashi method, and unlike the jigane (outer steel), the edge is forged rapidly to avoid decarburization, preserving the high carbon content and performance.

Of course, the blade is hardened using water quenching, not oil.
While I always use water quenching for White Paper Steel, I do the same for Blue Paper Steel as well — I don’t believe in using oil quenching.
The beauty of water quenching, in my opinion, is that it brings out the clarity and sharpness in the edge steel.

The pattern on the blade is not something I design artificially. Instead, I forge it freely and instinctively, with the image of “Enn (琰)” in mind.

Ever since the day I became a blacksmith, a fire has been burning inside my heart.
At first, it was just a small flame.
But through countless encounters, lessons, experiences, emotions, and thoughts, that flame has grown into a powerful, unwavering blaze.

This knife — 【ENN – 琰】 — is the embodiment of that fire.
It is the physical expression of my soul and passion.

In times like these, when the world can feel uncertain and heavy, I believe it’s more important than ever to keep our hearts burning with purpose and to move forward with determination.

Everyone carries different feelings and struggles.
If this knife — a piece of me — can bring even a little warmth to your heart, then I am truly grateful.

— Kisuke

This quality, usability and the appearance of that are all very nice.
We recommend the Kisuke ENN knife to all chefs and knife freak!

Gyuto
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.