Handcrafted Korean Kitchen Knives - Master Shin
Master Shin kitchen knifes. Beautifully crafted kitchen knives from the oldest Korean blacksmithing workshop (Shin, 5th generation, established in 1845)
- Master Shin makes roughly 40 different designs of knives and farm tools. He uses railroad track, repurposing the carbon steel which is rich is manganese and can be heated to a very high temperature. This steel is hardened, wear-resistant and good for cutting. The handles are made of chestnut, slowly dried in sunlight for years so it is lightweight, strong and rot-resistant.
- Master Shin’s uses an X banding technique “dang ghi” around the wood handle without burning the wood, one of his many trademarks. In Korea the X mark was reserved traditionally for high quality knives, so as to distinguish them from lesser quality iron rich steel. Master Shin’s blades are stamped with his mark, the #60 referring to the Cultural Heritage Treasure status he was granted in 2016 .
- With knife production, the steel is hammered a thousand times to reach the thin and sharp edge, which keeps sharp longer than inferior knives. Master Shin’s knives do not have the angular beveled edge seen in Japanese and Western knives; this is Master’s Shin’s preference which takes additional hammering to achieve, and is an another unique feature of his.
Materials: Iron, chestnut wood handle
Kitchen knife: 10" long (Blade 5.25"l x 1.25" wide at widest point)
Kitchen Knife: 11.5" long (Blade 6.75"l x 2" wide at widest point)
Sashimi knife (can be used as kitchen knife): 10.75" long (Blade 6"l x 1 3/8" at widest point)
Vegetable knife: 11 5/8" long (Blade 6 7/8"l x 2.25" wide at widest point)
XL chef knife: 12" long (Blade 7.5"l x 3.5" wide at widest point) - the heaviest & biggest - heavy duty kitchen knife.
(See final image for style and length clarification)
Care Instructions: Hone before use. Wipe clean with a soft cloth. If liquid is needed to clean, use water only and dry thoroughly to prevent rust.
Made In: South Korea
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