{"product_id":"hand-forged-thin-slicing-sashimi-knife","title":"Hand-Forged Slim Sashimi Knife – Master Shin’s Anvil","description":"\u003cdiv class=\"lm-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eSlim Sashimi Knife\u003c\/strong\u003e by Master Shin’s Anvil: Narrow and precise, it is made for raw fish and just as happy turning a cucumber or a pear into paper-thin slices.\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 sashimi 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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\u003eModel\u003c\/th\u003e\n\u003ctd\u003e#61 Sashimi 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;hyphens:none;vertical-align:top\"\u003eWhat it is\u003c\/th\u003e\n\u003ctd\u003eSashimi \/ slicing 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;hyphens:none;vertical-align:top\"\u003eLength\u003c\/th\u003e\n\u003ctd\u003e10.5 in (26.7 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;hyphens:none;vertical-align:top\"\u003eBlade\u003c\/th\u003e\n\u003ctd\u003e5.75 in long × 1.25 in wide (14.6 × 3.2 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;hyphens:none;vertical-align:top\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e4.5 in (11.4 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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\u003eEdge\u003c\/th\u003e\n\u003ctd\u003eStraight\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\"\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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\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;hyphens:none;vertical-align:top\"\u003eItem no.\u003c\/th\u003e\n\u003ctd\u003eAN-61K\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eSizes are from the specifications tab (10.5 in overall); its product summary lists 11 in overall with a 6.1 in blade.\u003c\/em\u003e\u003c\/p\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 Sashimi Knife (#61)?\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 Sashimi Knife (#61)?\u003c\/h3\u003e\n\u003cp\u003e10.5 in overall; blade 5.75 in × 1.25 in; handle 4.5 in.\u003c\/p\u003e\n\u003ch3\u003eWill the Master Shin Sashimi Knife (#61) 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 Sashimi Knife (#61) 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 Sashimi Knife (#61) 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 Sashimi Knife (#61) 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\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\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 Sashimi Knife (#61)?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Master Shin In-Young, in his workshop in Anseong, South Korea. 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