Knife #62, Medium Kitchen Knife

An exemplary kitchen tool made by Master Shin-in Young of Anseong, South Korea.

Anseong is known for its brass, stone and iron implements as well as their famous market of traditional crafts and trade. The Shin blacksmith was established there in 1845 and is today in its 5th generation and the oldest blacksmith in Korea. Master Shin In-young produces there the best handmade knives and farming tools in the country and was named by the Gyeonggi Province as an Intangible Cultural Heritage Treasure # 60 in 2016, the first time given to an one individual.

Master Shin personally makes all his knives and 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 the knives

Carbon steel blade, chestnut wood handle. 13"L

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.