Master Shin's Anvil - #61 Sashimi Knife

An outstanding carbon steel knife made by one man, Master Shin In-Young, in the oldest blacksmith shop in South Korea. In 2016 the Korean government awarded Master Shin In-Young with the highest title, recognizing his rare, traditional skills and outstanding talent, naming him the first ever Intangible Cultural Treasure. When cared for properly, your knife will serve you well for decades to come. All knives undergo water treatment to enhance their cutting power and longevity compared to oil. The blade hardness should be approximately 57-62 degrees. While high-end knives often exceed 60 degrees, our primary focus is on achieving a balance between strength and flexibility. Exceeding 60 degrees can lead to blade breakage. Crafted meticulously from carbon steel and full steel, this knife boasts a full steel blade, also known as Mono-Steel. This design signifies that only a single type of steel is used throughout its construction, from the spine to the edge. While industrial applications may not notice significant differences in durability between multi-layered steel and full steel, handmade knives often benefit from the superior durability of full steel.

Material: Handle: Chestnut or oak wood, shade-dried for years to achieve the correct weight, stability and water resistance. Blade: Carbon steel.

Overall Dimension: L:10.5"

Blade L:5.75"xW:1.25" / handle L:4.5"

Made in South Korea

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 and naming him an Intangible Cultural Treasure. Following old-world techniques and traditional minimalistic design, Master Shin creates high-quality, functional pieces that are also durable works of art.

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.