Master Shin’s Anvil – #61 Sashimi Knife

An outstanding carbon steel knife made by one man, Master Shin In-Young, in the oldest blacksmith shop in South Korea. In 2016 the Korean government awarded Master Shin In-Young with the highest title, recognizing his rare, traditional skills and outstanding talent, naming him the first ever Intangible Cultural Treasure. When cared for properly, your knife will serve you well for decades to come.

All knives undergo water treatment to enhance their cutting power and longevity compared to oil. The blade hardness should be approximately 57-62 degrees. While high-end knives often exceed 60 degrees, our primary focus is on achieving a balance between strength and flexibility. Exceeding 60 degrees can lead to blade breakage.

Crafted meticulously from carbon steel and full steel, this knife boasts a full steel blade, also known as Mono-Steel. This design signifies that only a single type of steel is used throughout its construction, from the spine to the edge. While industrial applications may not notice significant differences in durability between multi-layered steel and full steel, handmade knives often benefit from the superior durability of full steel.