Handcrafted Korean Kitchen Knives

High-manganese carbon steel from railroad tracks is prized for its extreme durability and hardness. This material allows the blade to maintain a razor-sharp edge significantly longer than standard stainless steel kitchen knives.

Because these knives are made from high-carbon steel, they are susceptible to oxidation. Always hand wash and dry the blade immediately after use, and apply a light coat of food-safe mineral oil periodically to protect the metal.

The signature X banding is a traditional technique used by Master Shin to secure the chestnut wood handle to the tang. It provides structural integrity and ensures the handle remains tight and durable over years of heavy kitchen use.

Yes, the unique hammered blade shape and high-manganese steel construction make these knives exceptionally robust. They are designed to handle a wide range of kitchen tasks, from delicate slicing to more demanding chopping.

The hammered finish creates small air pockets along the side of the blade, which helps reduce friction and prevents food from sticking to the steel while you cut. This allows for smoother, more efficient slicing.

Chestnut wood is naturally rot-resistant, making it an ideal choice for a kitchen environment where exposure to water is frequent. While the wood is naturally durable, you should still avoid soaking the handle in water to maintain its longevity.