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Master Shin #63 Vegetable Knife

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This larger kitchen knife makes quick work of chopping a wide array of products. The slightly larger blade means the knife does much of the work for the user, making meal preparation a breeze.

Details & Dimensions

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 good for cutting. The handles are made of chestnut and slowly dried in sunlight for years so it is lightweight, strong, and rot-resistant.

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, 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.

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 effect.

Materials: 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.

11.5" L including handle and blade

6.75" L blade, 2.2" W blade at widest point

Care Instructions

No need to sharpen before 2-3 years of regular use. After which point, 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.

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