Master Shin makes roughly 300+ different designs of knives and farm tools. He uses railroad track, 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, slowly dried in sunlight for years so it is lightweight, strong and rot-resistant
- Sashimi knife designed by Master Shin-in Young
- 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
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: 11" (L); 6.1" 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
