Master Shin's #63 Vegetable Knife
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 a rectangular shape and head, this blade is perfect for cutting crispy and crunchy vegetables and ingredients.
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.
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.
L: 11.5"
Blade L:6.75" x W:2.2"
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.
Design by: Shin In-Young
Master Shin In-Young is the head blacksmith of Master Shin's Anvil and owns the oldest blacksmith shop in South Korea, established in 1845. At age 13 he began his apprenticeship and at 17 he became a master, an unprecedented achievement even today. In 2016, the Korean government awarded him with the highest title, recognizing his rare, traditional skills and outstanding talent. Following old-world techniques and traditional minimalistic design, Master Shin creates high-quality, functional pieces that are also durable works of art.
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Shipping & Returns
Master Shin's #63 Vegetable Knife
Master Shin's #63 Vegetable Knife
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 a rectangular shape and head, this blade is perfect for cutting crispy and crunchy vegetables and ingredients.
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.
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.
L: 11.5"
Blade L:6.75" x W:2.2"
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.
Design by: Shin In-Young
Master Shin In-Young is the head blacksmith of Master Shin's Anvil and owns the oldest blacksmith shop in South Korea, established in 1845. At age 13 he began his apprenticeship and at 17 he became a master, an unprecedented achievement even today. In 2016, the Korean government awarded him with the highest title, recognizing his rare, traditional skills and outstanding talent. Following old-world techniques and traditional minimalistic design, Master Shin creates high-quality, functional pieces that are also durable works of art.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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 a rectangular shape and head, this blade is perfect for cutting crispy and crunchy vegetables and ingredients.
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.
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.
L: 11.5"
Blade L:6.75" x W:2.2"
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.
Design by: Shin In-Young
Master Shin In-Young is the head blacksmith of Master Shin's Anvil and owns the oldest blacksmith shop in South Korea, established in 1845. At age 13 he began his apprenticeship and at 17 he became a master, an unprecedented achievement even today. In 2016, the Korean government awarded him with the highest title, recognizing his rare, traditional skills and outstanding talent. Following old-world techniques and traditional minimalistic design, Master Shin creates high-quality, functional pieces that are also durable works of art.
