Master Shin kitchen knifes. Beautifully crafted kitchen knives from the oldest Korean blacksmithing workshop (Shin, 5th generation, established in 1845) Master Shin makes roughly 40 different designs of knives and farm tools. He uses railroad track, repurposing the carbon steel which is rich is 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. Master Shin’s 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 the Cultural Heritage Treasure status he was granted in 2016 . 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: Iron, chestnut wood handle Dimensions: Kitchen knife: 10" long (Blade 5.25"l x 1.25" wide at widest point) Kitchen Knife: 11.5" long (Blade 6.75"l x 2" wide at widest point) Sashimi knife (can be used as kitchen knife): 10.75" long (Blade 6"l x 1 3/8" at widest point) Vegetable knife: 11 5/8" long (Blade 6 7/8"l x 2.25" wide at widest point) XL chef knife: 12" long (Blade 7.5"l x 3.5" wide at widest point) - the heaviest & biggest - heavy duty kitchen knife. (See final image for style and length clarification) Care Instructions: This knife is made of carbon steel and when properly cared for, can last for decades. There is no need to sharpen your knife but every two to three years, depending on frequency of use. Sharpen by hand on a whetstone.- Do not use knife on hard surfaces such as stone or composite countertops or on glass cutting boards.- To clean, do not put in the dishwasher or soak for a prolonged period. Wash by hand using water only or water with light soap.- To prevent rust, be sure to dry the knife completely with a towel or above a low flame before storing in a dry place. Lightly oil the blade periodically.- If rust forms on the blade, mix a paste of baking soda with a small amount of water and massage onto the blade using a soft cloth or toothbrush for more stubborn spots. Do not use foil or steel wool, which can cause deep scratches. Wipe the blade clean and wash with dish soap and dry well. Made In: South Korea
Related
Related
Related
Related