{"product_id":"hand-forged-non-serrated-bread-knife","title":"Hand-Forged Non-Serrated Bread Knife – Master Shin’s Anvil","description":"\u003cdiv class=\"lm-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eNon-Serrated Bread Knife\u003c\/strong\u003e by Master Shin’s Anvil: No teeth, no crumbs everywhere: a long, keen straight edge glides through a crusty sourdough or a soft brioche alike.\u003c\/p\u003e\n\u003cp\u003eForged by hand in Anseong, South Korea, and shipped new from our US stock partner.\u003c\/p\u003e\n\u003ch2\u003eThe Design Story\u003c\/h2\u003e\n\u003cp\u003eNothing about this bread knife is styled; it is shaped. Master Shin In-Young apprenticed at 13, became a master at 17 and works in the Anseong forge founded in 1845, known as South Korea’s oldest; his ironwork has gone into restoring Seoul’s Sungnyemun gate. The workshop has used recycled railroad rail for over a century and quenches with water only. The steel band where blade meets wood, the daenggi, is shaped as an ornament in its own right.\u003c\/p\u003e\n\u003ch2\u003eWhy You’ll Love It\u003c\/h2\u003e\n\u003cp\u003eThe forge marks stay on the steel and the pale wood handle carries nothing but the workshop’s burned-in X, so it looks exactly like what it is. The blade is water-quenched to a hardness of about 57–62, a level the maker chose for a balance of strength and flexibility rather than chasing the hardest possible edge. And every year of use adds to the patina.\u003c\/p\u003e\n\u003ch2\u003eMade for Real Life\u003c\/h2\u003e\n\u003cp\u003eTreat it like a cast-iron pan: rinse, dry right away, a drop of oil now and then, and never the dishwasher. Over time the steel darkens into a patina that is unique to your kitchen. A whetstone every couple of years keeps the edge, and a baking-soda paste lifts any rust spot.\u003c\/p\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003ctable class=\"lm-table\" style=\"width:100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eWorkshop\u003c\/th\u003e\n\u003ctd\u003eMaster Shin's Anvil (Anseong, South Korea)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eMade by\u003c\/th\u003e\n\u003ctd\u003eShin In-Young\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eModel\u003c\/th\u003e\n\u003ctd\u003e#57 Bread Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eWhat it is\u003c\/th\u003e\n\u003ctd\u003eBread knife, non-serrated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eLength\u003c\/th\u003e\n\u003ctd\u003e14 in (35.6 cm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eWidth\u003c\/th\u003e\n\u003ctd\u003e3 in (7.6 cm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eBlade\u003c\/th\u003e\n\u003ctd\u003e9.25 in (23.5 cm) long\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e4.75 in (12.1 cm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eSteel\u003c\/th\u003e\n\u003ctd\u003eCarbon steel, one steel from spine to edge (mono-steel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eTempering\u003c\/th\u003e\n\u003ctd\u003eWater-quenched, hardness about 57–62\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eStraight (non-serrated)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eHandle wood\u003c\/th\u003e\n\u003ctd\u003eChestnut or oak, shade-dried for years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eMaking\u003c\/th\u003e\n\u003ctd\u003eHand-forged by Master Shin In-Young\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eLooking after it\u003c\/th\u003e\n\u003ctd\u003eHand wash only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eSouth Korea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal\"\u003eItem no.\u003c\/th\u003e\n\u003ctd\u003eAN-57BK\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eWhere It Shines\u003c\/h2\u003e\n\u003cp\u003eOn a wall-mounted magnetic rail or an end-grain board, where people can see it, and in the hands of the person who cooks most in your home. Pair it with: \u003ca href=\"\/products\/hand-forged-heavy-chefs-knife\"\u003eheavy chef's knife\u003c\/a\u003e, \u003ca href=\"\/products\/hand-forged-all-purpose-kitchen-knife\"\u003eall-purpose kitchen knife\u003c\/a\u003e, \u003ca href=\"\/products\/hand-forged-small-kitchen-knife\"\u003esmall kitchen knife\u003c\/a\u003e, \u003ca href=\"\/products\/hand-forged-straight-edge-vegetable-knife\"\u003estraight-edge vegetable knife\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eQuestions We Hear Most\u003c\/h2\u003e\n\u003ch3\u003eWho forges the Master Shin Bread Knife (#57)?\u003c\/h3\u003e\n\u003cp\u003eMaster Shin In-Young, in his workshop in Anseong, South Korea. The workshop, founded in 1845, is known as the country’s oldest blacksmith shop, and in 2016 Master Shin was designated Gyeonggi Province Intangible Cultural Heritage No. 60.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the Master Shin Bread Knife (#57)?\u003c\/h3\u003e\n\u003cp\u003e14 in overall, 3 in wide; blade 9.25 in; handle 4.75 in.\u003c\/p\u003e\n\u003ch3\u003eWill the Master Shin Bread Knife (#57) change color over time?\u003c\/h3\u003e\n\u003cp\u003eYes, and that is part of the appeal. Carbon steel builds a dark patina with use; one of the gallery photos shows how it looks after years of use.\u003c\/p\u003e\n\u003ch3\u003eDoes the Master Shin Bread Knife (#57) need special treatment?\u003c\/h3\u003e\n\u003cp\u003eOnly a little: hand wash, dry, the occasional drop of oil, and a whetstone every few years.\u003c\/p\u003e\n\u003ch3\u003eIs the Master Shin Bread Knife (#57) a good gift?\u003c\/h3\u003e\n\u003cp\u003eFor anyone who cooks, yes: it is a working tool made by one master blacksmith and meant to last for decades with simple care.\u003c\/p\u003e\n\u003ch3\u003eHow quickly does the Master Shin Bread Knife (#57) go out?\u003c\/h3\u003e\n\u003cp\u003eUsually within 2–3 business days of your order.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eIn a world of stamped stainless steel, this is one person’s work, made the way it has been made in Anseong for generations.\u003c\/p\u003e\n\u003ch2\u003eFor the Trade\u003c\/h2\u003e\n\u003cp\u003eEquipping a garden studio or choosing gifts for clients? Members of the \u003ca href=\"\/pages\/sign-up-for-trade-account\"\u003eLoftModern Trade Program\u003c\/a\u003e (interior designers, architects, contractors, builders, home stagers and commercial buyers) receive trade pricing, up to 20% off retail on eligible brands, plus round-the-clock concierge support for stock checks and lead times. Apply once with your business details; we reply by email with your account.\u003c\/p\u003e\n\u003ch2\u003eShipping Info\u003c\/h2\u003e\n\u003ctable class=\"lm-shipping-table\" style=\"width:100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal;hyphens:none;vertical-align:top\"\u003eProcessing Time\u003c\/th\u003e\n\u003ctd\u003eIn-stock items typically leave within 2–3 business days.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal;hyphens:none;vertical-align:top\"\u003eShips From\u003c\/th\u003e\n\u003ctd\u003eUnited States\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal;hyphens:none;vertical-align:top\"\u003eDelivery Cost\u003c\/th\u003e\n\u003ctd\u003eFree ground shipping within the 48 contiguous states on orders over $100\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\" style=\"width:36%;min-width:8.5em;overflow-wrap:normal;word-break:normal;hyphens:none;vertical-align:top\"\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eFinal sale. Arrived damaged, defective or wrong? Tell us within 2 days of delivery and we’ll replace, repair or refund it.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Who forges the Master Shin Bread Knife (#57)?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Master Shin In-Young, in his workshop in Anseong, South Korea. 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