Features of the Kurouchi Enjiki Hamono Series

For some, the name Tadataka Maruyama will sound familiar. Maruyama previously served as the head sharpener at the renowned knife maker Hado. Today, he still spends one day a week at Hado's workshop, helping train the next generation of sharpeners.

Recently, Tadataka-san established his own small workshop in Sakai, where he crafts knives with the exceptional quality and finish for which he has become well known.

This series is forged from Shirogami #2 (White Steel #2) and features a robust blade geometry, making it a true workhorse in the kitchen. The blade is finished with a kurouchi finish, also known as a blacksmith's finish. During the forging process, a dark oxide layer naturally forms on the surface of the steel. Rather than polishing this layer away, it is intentionally preserved, giving each knife its distinctive, rugged appearance.

The knife is completed with a burnt oak wood handle, perfectly complementing its traditional and handcrafted character.

A = 315mm • B = 32mm • C= 45mm • D = 178gram • E = 185mm 

White steel, also known as Shirogami/White paper/Shiroko steel

Not named after the color of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: #1, #2 & #3, of which #1 has the highest amount of carbon and #3 the lowest. In general, #1 can be made very sharp. While #3 will stay sharp the longest and is tougher. Grade #2 is the most common in white steel. White steel is a very fine type of steel with a low percentage of iron, popular because it is easy to sharpen. In practice, a whetstone can quickly create a very sharp cutting edge. Often used by sushi chefs who want a very sharp knife. White steel oxidizes very quickly and must be well maintained.