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.
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.
Size: 9.75" including handle and blade; 5.1" (L) blade; 1.25" (W)
Care Instructions: Hone before use. Wipe clean with a soft cloth. If liquid is needed to clean, use water only and dry thoroughly to prevent rust.
