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.
His very large kitchen knife makes quick work of chopping a wide array of meat and heavier produce. The thickness of the blade results in a weightier knife, meaning it does much of the work for you and making meal preparation a breeze.
Iron, chestnut wood handle
L: 11.75" L including blade and handle; 7"L blade; 4.75" handle length; 3.25" W blade at widest point.
No need to sharpen before 2-3 years of regular use. After which point, sharpen by hand, using a honing stone. Avoid use on hard surfaces. Wipe clean with soft cloth or use water only. Clean and dry thoroughly to prevent rust. To store, dry and lightly oil the surface.
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