Master Shin's Anvil Paring Knife

While it is marketed as a root knife for gardening, its carbon steel construction and paring profile make it technically capable of kitchen tasks. However, because it is hand-forged from recycled railroad steel and lacks a stainless finish, it requires more diligent maintenance than a standard kitchen paring knife.

Because this knife is made from high-carbon steel, it will rust if left wet. Always hand wash it immediately after use, dry it thoroughly with a towel, and apply a light coat of food-safe mineral oil to the blade before storing it in a dry place.

A patina is a natural, protective layer of oxidation that forms on carbon steel when it reacts with moisture and acids in the materials you cut. It will darken the blade over time, creating a unique, mottled appearance that actually helps protect the steel from deeper rust.

No. The dishwasher's high heat and harsh detergents will damage the shade-dried wood handle and cause the carbon steel blade to rust rapidly. Hand washing is the only way to ensure the longevity of this tool.

Railroad track steel is incredibly tough and holds a very sharp edge, but it is much harder to maintain than modern stainless steel. It is designed for rugged, heavy-duty work rather than delicate, low-maintenance kitchen tasks.