This medium-large all-purpose kitchen knife does it all and could be used to work through the preparation of an entire recipe from chopping garlic to slicing a tough root vegetable.
Details & Dimensions
As an award-winning artisan and treasured cultural figure, Master Shin In-young produces superior handmade knives and farming tools in South Korea. Under his tutelage, this ancient tradition of craftsmanship is being shared and continued through new generations.
Master Shin makes roughly 300+ different designs of knives and farm tools. He uses railroad tracks, repurposing the carbon steel which is rich in manganese and can be heated to a very high temperature. This steel is hardened, wear-resistant, and great for cutting. The handles are made of chestnut and slowly dried in sunlight for years so it is lightweight, strong, and rot-resistant.
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 Shin’s preference which takes additional hammering to achieve and is another unique feature of his design.
Known for its top-quality enamelware produced in a carbon-neutral facility, a 40-step handmade process to manufacture each product. The result is a long-lasting, non-reactive, anti-bacterial, cut, and scratch-resistant product.
Handle Chestnut or oak wood, shade-dried for years to achieve the correct weight, stability, and water resistance.
Blade: Made from the strong steel used for railroad tracks.
Hand-made in South Korea.
No need to sharpen before 2-3 years of regular use. Then sharpen by hand, using a honing stone. Avoid use on hard surfaces. Wipe clean with a soft cloth or use water only. Clean and dry thoroughly to prevent rust. To store; dry and lightly oil the surface.