Master Shin #59 Paring Knife, Large

This flat blade paring knife is just the right size for zesting citrus, peeling a pear, de-veining shrimp or any other tight tasks a recipe requests of you - but larger than it's brother and can also be used to chop ginger, garlic or small produce.

Hand-forged in South Korea by Master Shin In-Young of Master Shin's Anvil

Material: Handle: Chestnut or oak wood, shade-dried for years to achieve the correct weight, stability and water resistance. Blade: Carbon steel.

Overall Dimensions: L: 9.25", Handle L: 4.75" / Blade L: 4.5" x W: 1.3"

About Master Shin's Anvil: Master Shin In-Young owns the oldest blacksmith shop in South Korea, established in 1845. At age 13 he began his apprenticeship and at 17 he became a master, an unprecedented achievement even today. In 2016, the Korean government awarded him with the highest title, recognizing his rare, traditional skills and outstanding talent. Following old-world techniques and traditional minimalistic design, Master Shin creates high-quality, functional pieces that are also durable works of art.

Care Instructions:

This knife is made of carbon steel and when properly cared for, can last for decades. There is no need to sharpen your knife but every two to three years, depending on frequency of use. Sharpen by hand on a whetstone.
- Do not use knife on hard surfaces such as stone or composite countertops or on glass cutting boards.
- To clean, do not put in the dishwasher or soak for a prolonged period. Wash by hand using water only or water with light soap.
- To prevent rust, be sure to dry the knife completely with a towel or above a low flame before storing in a dry place. Lightly oil the blade periodically.
- If rust forms on the blade, mix a paste of baking soda with a small amount of water and massage onto the blade using a soft cloth or toothbrush for more stubborn spots. Do not use foil or steel wool, which can cause deep scratches. Wipe the blade clean and wash with dish soap and dry well.