Enso HD Hammered Damascus 10-inch Chef's Knife
|Price:||$144.95 & FREE Shipping|
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- VG-10 steel cutting core for excellent edge retention; Rockwell Hardness 61
- 37-layer stainless Damascus blades with hammered (tsuchime) finish
- Black canvas micarta handle for a similar look and feel to wood without the worry of cracking
- Double bevel edge for both right and left-handed use
- Handcrafted in Seki City, Japan with a lifetime warranty
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Cutlery and More||Cutlery and More||J.L. Hufford||Dalstrong Inc.||Amazon.com||Kitchen Kapers|
|Blade Material Type||steel||Stainless Damascus with SG2 Core||Carbon||Vg10 Steel, 66-Layers. Expert Heat & Cryo Treated||Steel||Stainless steel|
|Color||Stainless Steel||Stainless Steel||Black||Forged VG10 Japanese Damascus 67-layers, Honbazuke Sharpening, Engraved, Nitrogen Tempered & Heat Treated, Full Tang, Black G10 handle, Copper Mosaic, Premium Packaging, Lifetime Warranty, Dalstrong Support. Sheath/Guard Included||Brown||Brown|
|Item Weight||—||0.52 lb||0.55 lb||0.57 lb||0.54 lb||—|
|Material Type||—||Stainless Damascus with SG2 Core||Stainless Steel||Black woven G10 Fibreglass, Copper & Brass Mosaic, Impervious to Heat & Cold||Steel||Steel|
|Size||10-inch (250mm)||8-inch||10 Inch||8.5" Blade, Matching Guard/Sheath Included||10 Inch||8 Inch|
The Enso HD Chef's Knife is designed for slicing, dicing, and chopping a full range of fruits, vegetables, and more. With its slightly curved belly, the Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. Enso has been crafting professional knives since 1932, combining the best of advanced technology with the unsurpassed knowledge and expertise of traditional craftsmen. Enso continues to pursue new possibilities for kitchen knives in the new era, and to work on maintaining and improving manufacturing technologies to produce the highest quality products. Handcrafted in Seki City, Japan with a lifetime warranty.
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First off, an e-mail to Cutlery and More (the seller of these knives) confirmed that the Enso HD line of knives are manufactured in Japan by Yaxell to be sold under a trademark name belonging to C&M. The other side of the blade (not pictured here) even says Yaxell on it. The hammered + damascus blade style and shapes/sizes available indicates these Enso HD knives are re-handled and re-named Yaxell Zen knives.
I've had the knife about a week now and used it plenty. I enjoy great kitchen cutlery but am a price-conscious shopper.
Cutting performance: Fantastic. After some head-to-head comparisons on the same food, it is noticeably sharper than my Shun Sora chef's knife. It blows away a Wusthof Classic and Henckels International (that's the cheaper Henckels with the man-with-stick logo, I don't own any of true Henckels with the twins logo) . Can easily do the tomato trick: cut the top off, set the tomato upside down on the board, and the knife can slice the tomato very thin without even having to touch the tomato to hold it in place with your other hand. It also easily shaves arm hair.
Edge retention: again a little better than my Shuns so far. I haven't had to really re-sharpen it yet obviously, and a ceramic honing rod works really well at keeping this knife super sharp. I highly recommend ceramic rods/"steels", they work much better than the steel ones. Kyocera offers a ceramic rod at a reasonable price. I wish there was a knife that was this sharp that I didn't have to regularly hone to keep the edge perfect, but to my knowledge no such knife exists - an edge this sharp, if you actually use the knife, will require some maintenance. You should be doing this with all your knives anyway.
Handling: the knife is lighter than I thought it might be. The spine is a bit thinner than German knives like Wusthof and Henckels, but the blade doesn't flex or feel flimsy at all. The hammered section is less dramatic/bumpy/ridge-y in person than it looks in the product photos, which I like. The balance point is slightly in front of the very heel, right about where I pinch grip the knife. This assists the blade in cutting. The knife feels comfortable and well-balanced in use, even at the larger 10" size. The handle is also not as fat as I feared -- it's a reasonable handle for which you don't need to have big hands. That said, the profile of the handle is classic rather than asymmetrical or especially ergonomic, and that's really the only realistic room for improvement here -- it's by no means bad, but I've held knives where the handle was a bit more engineered and better for it.
Fit and Finish: excellent. handle and rivets and bolster are all flush. Everything is straight and well-ground. There were a few specs of black dust or debris of some sort on the blade that washed off easily out of the box.
Also, I want to recommend the 10" size over the more typical 8". The knife is still light and manageable, and more blade means it is easier to cut more stuff more quickly. It's a big sharp piece of equipment that can be intimidating, but I'm definitely a convert after using a 10" knife, and my kitchen is medium-small. I would say only customers in very small kitchens with small cutting boards should favor 8" chef's knives. And maybe those who refuse to pinch-grip a knife by the bolster/balance point and insist on holding the entire handle.
I reccomend it I just don't have too much experience in $100 knives.