This larger kitchen knife makes quick work of chopping a wide array of produce. The slightly larger blade means the knife does much of the work for the user, making meal preparation a breeze.
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: 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.
Dimensions: L: 11.5" 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 soft cloth or use water only. Clean and dry thoroughly to prevent rust. To store, dry and lightly oil the surface.
Made In: South Korea