Enso SG2 Chef's Knife

I received this beautiful Japanese made knife with prompt delivery. It is gorgeous and like a piece of art. I am in the midst of converting all my old well used American knives I've had for 20+ years over to Japanese Damascus made knives which are SG2 or VG-10 hand forged steel. I extensively research everything I purchase and review customer reviews before I make a purchase. I am very happy with this purchase. Another Japanese knife I purchased, a Sujihiki 270mm from another vender uses Shiragami #2 White Japanese steel which carries an even sharper blade but requires more frequent sharpening. As with all Japanese forged knives, they require Wetstones to keep them sharp.

I'm someone who learned to cook later in life (at age 30) and have gradually been converting my kitchen into high functionality rather than a wasteland of single purpose utensils. I went with a Wusthof classic full set that I added a Santoku to and those have served me beautifully for a number of years. With a bonus, I decided to splurge on a real Japanese knife and this met all my specifications. Y'all... this knife is really wonderful. It is intensely sharp, very ergonomic, not as heavy as the Wusthofs while being really sturdy at all manner of tasks. I don't even need to partially freeze beef when I make jerky because this is so precise and sharp that it can cut to the right thickness without help. It can ALSO cut reasonably well through things that *are* partially frozen. You don't need this knife to be a great chef, but you will love it.

I’m a teppan chef. I do a lot of cutting on steel grills. I have a set of very nice knives that, despite their Japanese steel fail to hold an edge for more than a few tables. This is no fault of the blades, simply that they are not made to hold an edge cutting against a steel surface 16 hours a day. This is possibly the only legitimate use case for a Damascus knife I’ve ever found. They are beautiful, and functional, but by and large they’re mostly decorative or a status statement. An enthusiast’s knife. A good quality chefs knife taken proper care of will cut just as well for just as long and be a fraction of the price. That being said, I have never had a blade hold an edge at work like this one. I have gone from honing my knives multiple times a day and sharpening it on stones once a week to honing the blade maybe two or three times a week and sharpening even less frequently. You do have to be careful with the blade, as it is very hard steel and the heat and steel surface can be dangerous, but properly cared for and used carefully this is the most effective knife I’ve ever owned

This is an amazing, sharp and light knife. I own about a dozen Shun and two Global knives and this one is my favorite by far. I now plan on buying the slicing knife to match.

Fantastic knife

Beautiful Damascus pattern and very sharp out of the box. Great size for most chef jobs.

this knife is as beautiful as it is sharp. hands down the best chef's knife I've ever owned. absolutely worth the price.

It is real sharp strong knife, but The design and the shape of the knife were out of proportion. Matter of fact, there was a big difference between one surface side of the blade than the other. On one side the blade metal edge was cut into its nice engraved design, while on the other side it was aligned with edge (it gave it some solid blade in between only one one side). It has hand deep engraved "signature" of the person who worked on this knife - which to me doesn't make the knife more worth it when the knife is decorated with out of proportion between one side and the other. Is it a good knife? Yes. Is it completely professionally done? I wouldn't say so.