This multi-use medium knife can be used for any daily task in the kitchen from chopping an apple to trimming meat.
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.
Dimensions: L: 9.75" including handle and blade/5.1" L blade, 1.25" W blade at widest point)