Master Shin's Anvil Kitchen Knife

Carbon steel is reactive, so the most important rule is to hand wash and dry your knife immediately after every use. Never leave it soaking in the sink or sitting wet on a cutting board. We recommend applying a thin layer of food-safe mineral oil to the blade before storing it to create a protective barrier against moisture.

The steel sourced from railroad tracks has a high manganese content, which makes it exceptionally tough and wear-resistant. When hand-hammered by a master blacksmith, this specific alloy creates a blade that is both incredibly thin and capable of holding a razor-sharp edge much longer than standard stainless steel knives.

The traditional X-banding is a functional reinforcement technique that secures the chestnut wood handle to the tang of the blade. It prevents the wood from splitting over time and ensures the handle remains tight and stable, even with heavy, daily use in a busy kitchen.

No, you should never put this knife in the dishwasher. The high heat, harsh detergents, and abrasive water pressure will ruin the chestnut wood handle and cause the carbon steel blade to rust almost instantly. Always wash it by hand with mild soap and dry it thoroughly.

Unlike stainless steel, which is largely maintenance-free, this knife requires active care. You must keep it dry to prevent oxidation, and you will need to sharpen it periodically using a whetstone to maintain its performance. It is a tool designed for someone who appreciates the ritual of maintaining a high-quality instrument.