This larger kitchen knife makes quick work of chopping a wide array of produce. The slightly larger blade means the knife does much of the work for the user, making meal preparation a breeze.
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.
Made in Anseong, South Korea.