Master Shin makes roughly 300+ 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.
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: 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: 11.25" including handle and blade. 6.5" L blade; 2" W blade at widest point)
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.