Shindo Enjin SRK8 Funayuki 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.
The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.
Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Core Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sand Blasted / Polished
HRC: 63 + -
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal with Burnt Finish
Weight: 4.7 oz (132 g)
Edge Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.
The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.
Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Stunning knife.Posted By: Jon Burnett
29 people found this review helpful
I was just looking around the website and this knife caught my eye, a new smith and a new steel for me. It sharpens up very well and is easy to sharpen too, it is Shirogami #2 with a bit of CR chucked in so it will serve you well.
The knife is fun to use very rustic and hand hammered and ticks a lot of boxes, it has a belly so can rock and a tip for detail and also a flat spot for chopping, the handle is just stunning in the hand, simple and elegant. Really pleased with this purchase and as ever great work from the gang at the shop.
29 people found this review helpful
I was just looking around the website and this knife caught my eye, a new smith and a new steel for me. It sharpens up very well and is easy to sharpen too, it is Shirogami #2 with a bit of CR chucked in so it will serve you well.
The knife is fun to use very rustic and hand hammered and ticks a lot of boxes, it has a belly so can rock and a tip for detail and also a flat spot for chopping, the handle is just stunning in the hand, simple and elegant. Really pleased with this purchase and as ever great work from the gang at the shop.
