Korea. 5th-generation Master Shin In-Young – who earned his title at just 17 years old – is the only smith still practicing traditional Korean blacksmithing methods. In 2016, he was named Intangible Cultural Heritage Treasure #60 by Gyeonggi Province, and has stamped that number into each blade ever since.
Master Shin’s strong and sturdy blades are forged from manganese-rich railroad tracks, and the signature “X” banded handles are crafted from chestnut that’s been shade-dried for years to increase its strength and rot resistance. Notably absent from the blades is a beveled edge – all Master Shin’s knives are hammered to a thin edge that remains razor sharp for years. And it’s this sharpness that enables the knife to slice through soft and crusty loaves with ease instead of tearing them like serrated ones.
- Hand-forged steel
- Korean chestnut handle
- “Dang ghi” X banding technique doesn’t burn the wooden handle
- 9-1/4" blade; 14" overall length
- No need to sharpen before 2-3 years of regular use 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 blade
- Hand-forged in Korea