Master Shin's Anvil Vegetable Knife

This knife is forged from high-carbon steel repurposed from railroad tracks, which provides superior edge retention and sharpness compared to typical stainless steel. Because it is carbon steel, it will develop a unique patina over time, reflecting how you use the tool in your kitchen.

Yes. Because carbon steel is prone to oxidation, you must hand-wash and dry the blade immediately after every use. We recommend applying a thin layer of food-safe mineral oil to the blade before storing it to prevent rust.

Absolutely. The 6.75-inch blade features a versatile straight edge and a robust construction that handles dense produce like squash or root vegetables with ease. Its weight and balance are specifically designed to provide the leverage needed for larger vegetables.

No. The high-carbon steel blade will rust if exposed to the harsh environment of a dishwasher, and the natural wood handle can crack or warp from the heat and moisture. Always hand-wash and hand-dry this knife to preserve its integrity.

Shade-drying the chestnut or oak wood ensures the material remains stable and resistant to warping over time. This traditional process creates a comfortable, ergonomic grip that feels secure in your hand even during extended prep sessions.