Enso Knives | Japanese Crafted HD, Hizashi, SG2, Hachi, Ginsan, Olivewood, & Hand-Forged Series Explained

For over 10 years, Enso Knives from Seki, Japan, has been the flagship in-house knife line at Cutlery and More. Created by Cutlery and More’s founder and produced in collaboration with the master Japanese artisans at Yaxell, the Enso lineup blends modern performance with traditional Japanese craftsmanship.

While Yaxell itself has been making knives since 1932, mainly behind the scenes as a white-label manufacturer, Enso knives carry the maker’s mark. They are exclusively available in the U.S. through CutleryandMore.com.

The Enso Knife collection now spans seven distinct series, each with its own identity in steel, design, and handling. Some series are made by other artisans from Japan, which you'll learn more about in the blog. Whether you’re a seasoned knife enthusiast or just upgrading from your first chef’s knife, here’s a complete breakdown of the lineup.

Want to watch instead of reach? Check out the video below. All images are linked to the featured knife or series, so click or tap to learn more about any image that catches your eye (there will be many in this blog)!

• Steel: VG10 stainless steel core. 61 Rockwell.

• Construction: 37-layer Damascus with a hammered tsuchime finish.

• Bolster & Handle: Minimalistic brushed stainless steel bolster. Enclosed full tang, black/gray, triple-riveted canvas micarta handle with brushed stainless end cap

• Made in: Seki, Japan

Why It’s Popular: This is the original Enso. The HD series balances performance and durability, offering a middle ground between German knives (softer) and high-Rockwell Japanese knives (harder, yet more fragile). Its geometry is thin enough for precision but forgiving enough for daily use.

Best For: Beginners entering Japanese knives, or anyone seeking a durable, all-purpose knife with minimal maintenance.

Knife Options: Chef's, santoku, nakiri, slicing, serrated bread, bunka, ko-bunka, prep, paring, petty, utility, serrated utility, boning, curved boning, Chinese cleaver, steak, kiritsuke, sandwich.

• Steel: Same as the HD series. VG-10 stainless steel core. 61 Rockwell.
• Construction: 37-layer Damascus with a hammered tauchime finish.

• Bolster & Handle: Elongated brushed stainless steel bolster, enclosed full tang blonde-toned pakkawood handle, brushed stainless end cap with kanji.

• Made in: Seki, Japan

Why It Exists: Aesthetic choice. The Hizashi swaps out micarta for a natural wood-grain look while keeping costs down and maintenance low, thanks to its stabilized pakkawood construction.

Best For: Those who want HD performance but with a blonde, warmer-toned aesthetic for their kitchen.

Knife Options: Chef's, santoku, nakiri, slicing, serrated bread, bunka, ko-bunka, prep, petty, curved boning, Chinese cleaver, and steak.

• Steel: SG2 powdered metallurgy stainless steel. 63 Rockwell.

• Construction: 101-layer Stainless Steel Damascus

• Bolster & Handle: Polished, minimalistic bolster. Black micarta handle with red inlays, enclosed full tang, mosaic pin, polished end cap with kanji.

• Made in: Seki, Japan

What's Special: SG2 is a step up in hardness and edge retention compared to VG10. It responds better to heat treatment and is more uniform thanks to the powdered metallurgy process. The geometry is finer in the SG2 Series, making it a seriously precise blade.

Best For: SG2 Stainless steel is strong, but should still be treated like the high Rockwell knife it is. The SG2 series is best for tap and push chopping and slicing. However, with a lighter touch and a softer cutting board, it's great at shallow rock chopping - let the blade do the work without using excessive force, and your edge will last a long time!

Best For: Experienced users seeking longer edge retention and elegant performance—without jumping to full carbon steel.

Knife Options: Chef's, santoku, nakiri, slicing, serrated bread, bunka, ko-bunka, prep, petty, paring, utility, boning, curved boning, kiritsuke, and steak knives.

• Steel: SG2 powdered core. 63 Rockwell.

• Construction: San Mai with hammered tsuchime synthetic Kurouchi finish.

• Handle: Octagonal Wa-style two-toned pakkawood with white ring.

• Made in: Seki, Japan

Modern Tradition: The Hachi feels like a classic Japanese artisan blade, but the materials are modern and low-maintenance. The synthetic Kurouchi finish won’t patina or fade, and the deeper hammered finish further aids food release. The Hachi knives look lighter than they are; they have a very full-bodied feel compared to other knives with similar features.

Best For: Cooks who want the look and feel of a traditional Japanese knife without the upkeep, but are still lasers on a cutting board.

Knife Options: Gyuto, bunka, ko-bunka prep, k-tip sujihiki slicer.

• Steel: Same as the HD with a VG10 core, 61 Rockwell.

• Construction: San Mai. 37-layer Damascus cladding with a tsuchime finish.

• Handle: Traditional Japanese Wa-style Olivewood.

• Made in: Seki, Japan

Aesthetic Meets Ease: The Olivewood series is for those who want a more traditional Japanese handle feel—without sacrificing ease of maintenance or overpaying. It offers the same VG10 durability as the HD and Hizashi, with a fresh, organic visual appeal.

Best For: Beginners wanting a bolsterless, traditional style without jumping into higher Rockwell and higher maintenance knives.

Knife Options: Gyuto, santoku, nakiri, utility.

• Steel: Ginsan, Silver #3, semi-stainless steel. 61–62 Rockwell.

• Construction: San Mai with Nashiji Finish.

• Handle: Wenge octagonal with oak ferrule

• Made in: Sakai, Japan

Quiet Power: Ginsan offers a sweet spot between the Hachi and the Olive Wood series. The blade is super thin and precise, closer to SG2 performance, but with a semi-stainless core that’s more forgiving than full carbon steel. It can spot or lightly rust if neglected, but it is generally easy to maintain.

Best For: Those who want artisan-level geometry and cutting feel without the stress of full carbon maintenance. The Ginsan series is best for tap and push chopping and slicing, as the blades are very thin. Think sushi, fine julienne cuts, trimming fish and meats, and intricate finishing cuts like a paysanne pepper.

Knife Options: Gyuto, bunka, santoku, nakiri, kiritsuke, and petty.

• Steel: Aogami Super Carbon Steel. 65 Rockwell.

• Construction: San Mai with Nishiji-style Kurouchi finish.

• Handle: Octagonal teak wood with buffalo horn ferrule.

• Made in: Tsubame, Japan

The Enthusiast’s Blade: This is the only hand-forged carbon steel knife series in the Enso lineup. It’s the highest Rockwell and delivers incredible cutting performance, but it demands care. The core will naturally patina over time with proper care. The edge geometry of these hand-forged blades is superb, near effortless, and perfect for tap, push, and slicing cutting techniques. No rock chopping or pivoting with this blade!

Best For: Knife collectors, advanced chefs, and experienced users who appreciate craftsmanship and don’t mind the TLC.

Knife Options: Gyuto, bunka, santoku, nakiri, kiritsuke, utility, and petty.

Here’s a simple breakdown to help match your cooking style, experience level, and aesthetic preferences to the right Enso series:

While all Enso series have their fans, a few knives consistently outsell the rest due to their balance of price, performance, and versatility.

Across the HD, SG2, and Hisashi series, the following knife styles are bestsellers:

• 8" Chef's Knife – A reliable all-rounder with approachable geometry and edge curvature.

• 7" Bunka – Features a tall heel and slightly curved tip, ideal for all cutting styles, including rock chopping for the VG10 HD and Hizashi models.

• Ko-Bunka 5.5" Prep – A compact prep knife with enough height and blade length to act as a chef knife + utility knife hybrid.

• Curved Boning Knife – A favorite for BBQ lovers and butchers, offering flexibility, precision, and durability.

These knives have remained at the top not just because they've been around the longest, but because the design itself has stood the test of time.

Enso has evolved into one of the most complete Japanese knife lines available—exclusively at Cutlery and More. What started as a collaboration between a U.S. retailer and skilled craftsmen in Seki, Sakai, and Tsubame has grown into a multi-series lineup that fits virtually every stage of the knife journey—from first-timers to seasoned collectors.

We are excited to continuously grow the Enso Brand and are currently working with partners on a new forged knife series, soft-wood cutting boards, expanding our Saya collection, and developing premium Whetstone sharpening kits.

All Enso knives are available as individual knives or bundled in curated sets. This makes it easy to build out your kitchen one knife at a time—or upgrade your entire lineup in a single purchase.