Master Shin's Anvil Bread Knife

The blade relies on extreme sharpness and a precise grind rather than teeth. Because it is so sharp, it glides through crusty exteriors and soft interiors without the tearing or compression often caused by serrated edges.

Carbon steel is prized for its ability to hold a razor-sharp edge much longer than standard stainless steel. It is easier to sharpen on a whetstone, though it requires careful maintenance to prevent rust.

Always hand wash the knife and dry it thoroughly with a towel immediately after use. Avoid leaving it in the sink or soaking it, and consider applying a light coat of food-safe mineral oil if you live in a humid environment.

The choice of handle is primarily aesthetic and ergonomic. Both woods are durable and provide a comfortable, secure grip, so you should choose the one that best matches your kitchen's style.

Due to the high-quality carbon steel, you will only need to touch up the edge on a whetstone every 2 to 3 years with regular home use. Avoid using pull-through sharpeners, as they can damage the blade's geometry.

No. Because each knife is forged by hand, there will be subtle variations in the finish and the wood grain of the handle. Each piece is unique and reflects the individual craftsmanship of Master Shin's shop.