Master Shin's Anvil Sashimi Knife

The mono-steel carbon blade is prized for its ability to achieve a much sharper edge than stainless steel. While it requires more maintenance to prevent rust, it offers superior cutting precision and is easier to sharpen at home.

Yes. Because it is made of carbon steel, you must hand-wash and dry the blade immediately after every use. We recommend applying a light coat of food-safe mineral oil if you are storing the knife for an extended period.

A patina is a natural, dark oxidation layer that forms on carbon steel over time as it reacts with the acidity in foods. It is not rust; rather, it acts as a protective barrier that adds character to the blade and reflects its history of use.

This length is ideal for precise, controlled tasks like slicing sashimi, trimming proteins, or preparing delicate fruits and vegetables. Its compact size makes it highly maneuverable, though it may be too short for heavy-duty tasks like breaking down large whole fish.

Shade-dried wood is chosen for its stability and resistance to warping. It provides a natural, warm texture that offers a secure, comfortable grip even when your hands are slightly damp, reducing fatigue during repetitive slicing.