This very large kitchen knife makes quick work of chopping a wide array of meat and heavier produce. The thickness of the blade results in a weightier knife, meaning it does much of the work for you and makes meal preparation a breeze.
Details and Dimensions
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.
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 Shin’s preference which takes additional hammering to achieve and is another unique feature of his.
Master Shin 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 his heritage status.
Material: Iron and Chestnut Wood Handle
Hand-made in South Korea
Overall Length: 11.75" L including blade and handle