Master Shin's Anvil Knives

Carbon steel is prized for its ability to hold an exceptionally sharp edge longer than standard stainless steel. It is also easier to sharpen at home, allowing you to maintain a professional-grade edge with regular honing.

Carbon steel is reactive, so it is essential to hand-wash and dry your knife immediately after every use. We recommend applying a light coat of food-safe mineral oil to the blade before storing it to protect against moisture and oxidation.

While the Cleaver model is designed for more robust kitchen tasks, these knives are primarily crafted for precision cutting and food preparation. Avoid using them on bone or frozen foods to prevent chipping the edge of the carbon steel.

The wooden handles are designed for comfort and an ergonomic grip, but they should never be soaked in water or put in the dishwasher. Occasional treatment with a wood-safe oil will keep the handle hydrated and prevent it from drying out or cracking over time.

Yes, because the blades are made from high-carbon steel, they will naturally develop a patina—a dark, greyish-blue discoloration—with regular use. This is a normal characteristic of the material and actually helps protect the steel from rust.