{"title":"Master Cho Sang-jin","description":null,"products":[{"product_id":"fruit-knife","title":"Utility Knife (5.9\")","description":"\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis utility knife is the knife your hand reaches for all day, as good on fruit as on the everyday trimming and detail work a bigger blade makes clumsy. Master Cho Sang-jin forges his in 67 layers of Damascus steel folded around a hard cutting core, and hand-finishes every edge on a wet whetstone, by a method he patented, before it leaves the workshop. Set into a handle of engineered wood composite—wood bonded with resin into a material far denser and more stable than wood alone—it becomes not just a tool for every day but one to keep and use for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlade:\u003c\/span\u003e\u003cspan\u003e 67-layer Damascus, VG-10-class core with 410 stainless cladding, 60 ±2 HRC, double bevel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHandle:\u003c\/span\u003e\u003cspan\u003e Engineered wood composite (wood + resin), ergonomic contour\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDimensions:\u003c\/span\u003e\u003cspan\u003e Overall 270 mm (10.6 in) \/ blade 150 mm (5.9 in) \/ blade width 30 mm (1.2 in) \/ thickness 2 mm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight:\u003c\/span\u003e\u003cspan\u003e 110 g\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCertifications:\u003c\/span\u003e\u003cspan\u003e ISO 9001 (metalcraft knives)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003cspan\u003e Handmade in Korea by Master Cho Sang-jin\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCare:\u003c\/span\u003e\u003cspan\u003e Hand wash and dry immediately; not dishwasher safe; avoid frozen food, bone, and hard seeds. A Damascus edge like this is meant to be brought back on a whetstone.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e좋은 칼은 매일의 손끝에서 완성됩니다. 유틸리티 나이프는 과일을 깎거나 식재료를 다듬으며 하루에도 몇 번씩 찾게 되는, 가장 다재다능한 칼이에요. 명장 조상진은 단단한 중심 강재를 67겹 다마스커스 강으로 감싸 벼리고, 출고 전 모든 날을 특허받은 습식 연마로 하나하나 손수 갈아 냅니다. 나무에 수지를 결합해 더 단단하고 안정적으로 만든 적층강화목 손잡이가 그 날을 단단히 품어, 매일의 도구이면서 오래 두고 쓰고 싶은 한 자루로 완성돼요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCho Sang-jin is a certified master artisan (myeongin-myeongjang) in metal craft, and his kitchen knives are ISO 9001 certified. A Damascus knife is built the way the best ones are. At the center sits a very hard, keen-cutting steel (the core, a VG-10-class steel); around it are wrapped many thin, folded layers of a springier, rust-resistant steel, 67 layers in all. That two-part build is the whole point: a steel hard enough to take a razor edge is, on its own, brittle enough to chip, so here the hard core does the cutting while the softer outer layers flex and absorb shock to protect it. In the kitchen that means an edge that bites cleanly and holds its sharpness far longer than an ordinary knife, on a blade tough enough for daily use, with an outer steel that shrugs off rust and wipes clean. And because those 67 layers are folded and finished by hand, the wave-like grain they leave falls differently on every knife. Cho sharpens each one himself on a wet whetstone, by his own patented method, so it reaches you genuinely sharp, not just sharp-looking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handle is made from engineered wood composite—natural wood bonded with resin into a single, exceptionally dense material. It keeps the warmth and character of real wood, but with far greater durability: where an ordinary wooden handle can dry out, crack, or warp over years of use, this one holds its shape through changes in temperature and the knocks of daily work, and needs no oiling to stay sound. Contoured to the curve of the palm, it closes into the hand without a gap, and with the tang running deep inside, there's little flex or twist—a grip that stays steady and comfortable, even working through firmer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 150 millimeters, the petty sits between a paring knife and a chef's knife: small and light enough for detailed work, long enough to stay genuinely useful. Treat it like the handmade tool it is. Wash it by hand and dry it right away, keep it on boards no harder than wood, and stay off frozen food, bone, and hard seeds, which can chip a thin, hard edge. When it eventually dulls, bring it back on a wet whetstone, the same way its edge was set. Each knife ships in a gift box with its certificate of authenticity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e조상진은 금속공예 부문 명인명장이며, 그의 주방칼은 ISO 9001 인증을 받았습니다. 다마스커스 칼은 좋은 칼을 만드는 방식 그대로 만듭니다. 칼 가운데에는 아주 단단해서 잘 드는 강재(중심 강재, VG-10급)를 두고, 그 겉을 잘 휘고 녹에 강한 강재로 여러 겹, 모두 67겹 감쌉니다. 이 두 겹 구조가 핵심입니다. 면도날처럼 벼릴 만큼 단단한 강재는 그만큼 잘 부서지기도 하는데, 가운데 단단한 강재가 절삭을 맡고 겉의 유연한 겹들이 휘며 충격을 받아 그 약점을 보완합니다. 주방에서는 이렇게 나타나죠. 날이 깔끔하게 들고, 일반 칼보다 훨씬 오래 날카로움을 유지하며, 매일 써도 될 만큼 튼튼하고, 겉 강재가 녹에 강해 관리가 쉽습니다. 게다가 67겹을 손으로 겹쳐 마무리하기에, 그 물결무늬는 칼마다 모두 다릅니다. 이렇게 만든 칼을 명장이 특허받은 습식 연마로 직접 갈아, 보기에만 날카로운 게 아니라 정말 잘 드는 상태로 보내 드립니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e손잡이는 적층강화목으로 만듭니다. 천연 나무에 수지(resin)를 결합해 하나의 소재로 압축한, 밀도가 매우 높은 재료예요. 진짜 나무의 온기와 멋은 그대로 지니면서, 내구성은 한층 뛰어납니다. 일반 나무 손잡이는 오래 쓰면 마르면서 갈라지거나 뒤틀릴 수 있지만, 이 손잡이는 온도 변화와 매일의 충격에도 갈라지거나 변형되지 않고, 별도의 오일링 없이도 단단함을 유지해요. 손바닥의 굴곡에 맞춰 유선형으로 설계해 쥐었을 때 빈틈없이 감기고, 슴베(tang)가 손잡이 안으로 깊숙이 박혀 뒤틀림이 적습니다. 단단한 재료를 썰 때도 안정적이고 편안한 그립감을 주죠.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e150mm의 유틸리티 칼은 과도와 셰프나이프 사이의 크기입니다. 섬세한 손질을 할 만큼 작고 가벼우면서, 실제로 쓸모 있을 만큼의 길이를 갖췄죠. 손으로 만든 도구답게 다뤄 주세요. 손으로 씻어 바로 물기를 닦고, 나무보다 단단한 면에는 쓰지 말고, 냉동식품·뼈·단단한 씨앗은 피하는 것이 좋습니다.. 얇고 단단한 날은 이런 데서 이가 빠질 수 있거든요. 시간이 지나 날이 무뎌지면, 처음 날을 세운 그대로 숫돌에 다시 세워 쓰시면 됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCho Sang-jin is a Korean metal-craft master, a certified myeongin-myeongjang, who has spent his working life around the edge of a blade. He started by patenting a mobile wet-sharpening system and building it into a sharpening service, then turned to making knives himself, and today he forges Damascus kitchen knives entirely by hand under his own brand, Kalcheonji. His craft has been honored with a government Minister's award at the Korea National Arts Competition and with a National Assembly Speaker's award, and when he reconstructed the daeryeong-suksu knife once carried by the royal-court chefs of the Joseon dynasty, the work earned a citation from the Imperial Culture Society. Every Kalcheonji knife is forged, layered, and finished on the wet whetstone in his own workshop, by the method he patented.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e조상진은 금속공예 명인명장으로 인정받은 칼 장인입니다. 이동식 습식 연마장치를 특허 내 연마 서비스로 시작했고, 이후 직접 칼을 만들기 시작해 지금은 다마스커스 칼을 전부 손으로 벼립니다. 한국종합예술대회 산업통상자원부 장관상과 국회의장상을 받았으며, 조선시대 궁중의 대령숙수(待令熟手)가 쓰던 칼을 현대의 기술로 되살린 작업으로 황실문화선양회의 인증을 받았습니다. 칼천지의 모든 칼은 그의 공방에서 벼리고 여러 겹으로 겹쳐, 마지막까지 특허받은 습식 연마로 마무리합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Master Cho Sang Jin","offers":[{"title":"Default Title","offer_id":71490311880957,"sku":"3704","price":195.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/a67b9b03-5739-4bab-b4f9-2ab2026c803e.png?v=1791485757"},{"product_id":"petty-knife-copy","title":"Ungyeoldo Chef's Knife (8.3\")","description":"\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003eThis is the one knife a cook can run a whole kitchen with—an all-purpose chef's knife with an angled, pointed tip that moves easily from fish to meat to vegetables. Master Cho Sang-jin, a certified Korean metal-craft master, forges his in 67 layers of Damascus steel folded around a hard cutting core, and hand-finishes every edge on a wet whetstone, by a method he patented, before it leaves the workshop. Set into an octagonal handle of ebony—the dense, oil-rich wood prized enough to be called the diamond of trees—it becomes not just a tool for every day but one to keep and use for years.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e 67-layer Damascus, VG-10-class core with 410 stainless cladding, 60 ±2 HRC, double bevel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony, octagonal\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e Overall 350 mm (13.8 in) \/ blade 210 mm (8.3 in) \/ blade width 40 mm (1.6 in) \/ thickness 2 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 178 g\u003cbr\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e ISO 9001 (metalcraft knives)\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Korea by Master Cho Sang-jin\u003cbr\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; not dishwasher safe; avoid frozen food, bone, and hard seeds. A Damascus edge like this is meant to be brought back on a whetstone\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e칼 한 자루로 주방을 꾸릴 수 있는 만능 셰프 칼입니다. 각지게 뻗은 칼끝으로 생선과 고기, 채소 사이를 자유롭게 오가죠. 한국의 금속공예 명인 명장 조상진은 이 칼을 67겹 다마스커스 강으로 벼려 단단한 중심 강재를 여러 겹으로 감싼 뒤, 출고 전 모든 날을 특허받은 습식 연마로 손수 갈아 냅니다. 칼날은 '나무의 다이아몬드'라 불리는 흑단으로 깎은 손잡이에 단단히 물려, 매일 쓰는 도구이자 두고두고 오래 쓰고 싶은 한 자루가 될꺼에요.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSharp and tough at once — 67-layer Damascus\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA kitchen knife by certified metal-craft master Cho Sang-jin, ISO 9001 certified. The idea behind Damascus is simple: a very hard, keen-cutting core (VG-10-class) is wrapped in 67 folded layers of springier, rust-resistant steel. The hard core cuts; the softer layers absorb shock so the edge won't chip. The result is a blade that bites cleanly, stays sharp far longer than an ordinary knife, holds up to daily use, and wipes clean of rust. Each knife's wave-like pattern is unique, and Cho sharpens every one himself on a wet whetstone—so it arrives genuinely sharp, not just sharp-looking.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAn ebony handle, beautiful and built to last\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe handle is turned from ebony—the \"diamond of trees\"—dense, water-shedding, with eight facets that settle into the hand and keep the knife from rolling. The detail that matters most is hidden: the join where the tang meets the wood is sealed with resin over three days, so moisture can't seep in to loosen or corrode it. It stays sound for years. A fine red-and-blue band at the base echoes the taegeuk, the balance of opposing forces at the heart of Korean design.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOne knife for nearly every task\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAt 210 mm with an angled, pointed tip, this all-purpose chef's knife has the length to slice fish and portion meat, a flat belly for vegetables, and a fine tip for detail work—and it excels at the clean, delicate cuts fine cooking depends on. Treat it as the handmade tool it is: hand wash and dry right away, use boards no harder than wood, and avoid frozen food, bone, and hard seeds. When it dulls, bring it back on a whetstone. Each knife ships in a gift box with its certificate of authenticity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e날카로움과 강함, 두 가지를 한 번에 — 67겹 다마스커스\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e금속공예 명인명장 조상진이 만든, ISO 9001 인증 주방칼입니다. 다마스커스 칼의 원리는 단순합니다. 가운데에 아주 단단해 잘 드는 강재(VG-10급)를 두고, 그 겉을 유연하고 녹에 강한 강재로 67겹 감싸죠. 단단한 중심은 날카롭게 베고, 유연한 겉은 충격을 흡수해 이가 빠지는 걸 막습니다. 그래서 날이 깔끔하게 들고, 오래 날카롭고, 매일 써도 튼튼하며, 관리까지 쉬워요. 67겹을 손으로 겹쳐 만들기에 물결무늬는 칼마다 다르고, 명장이 특허받은 습식 연마로 직접 갈아 '보기에만 날카로운' 게 아니라 정말 잘 드는 상태로 보내 드립니다.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e결이 아름답고, 속까지 단단한 흑단 손잡이\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e손잡이는 '나무의 다이아몬드'라 불리는 흑단으로 깎습니다. 밀도가 높고 유분이 물기를 밀어내며, 여덟 개의 면이 손에 감겨 도마 위에서 구르지 않죠. 진짜 중요한 건 보이지 않는 곳에 있습니다. 칼날의 슴베가 손잡이로 들어가는 이음새를 사흘에 걸쳐 레진으로 메워, 습기가 스며 헐거워지거나 부식되는 문제를 원천에 막았어요. 그래서 오래도록 단단합니다. 손잡이 아랫부분의 붉고 푸른 가는 띠에는, 두 기운이 조화를 이루는 태극의 미감이 담겨 있습니다.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e한 자루로, 거의 모든 손질을\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e210mm에 각지게 뻗은 칼끝을 지닌 만능 셰프 칼입니다. 생선을 저미고 고기를 손질할 길이에, 평평한 배로 채소를 썰고, 뾰족한 끝으로 섬세한 작업까지. 특히 곱고 깔끔한 칼질에 강해요. 손으로 만든 도구답게, 손으로 씻어 바로 물기를 닦고, 나무보다 단단한 면·냉동식품·뼈·단단한 씨앗은 피해 주세요. 무뎌지면 처음처럼 숫돌에 다시 세우면 됩니다. 모든 칼은 정품보증서와 함께 선물박스에 담겨 갑니다.\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCho Sang-jin is a Korean metal-craft master, a certified myeongin-myeongjang, who has spent his working life around the edge of a blade. He started by patenting a mobile wet-sharpening system and building it into a sharpening service, then turned to making knives himself, and today he forges Damascus kitchen knives entirely by hand under his own brand, Kalcheonji. His craft has been honored with a government Minister's award at the Korea National Arts Competition and with a National Assembly Speaker's award, and when he reconstructed the daeryeong-suksu knife once carried by the royal-court chefs of the Joseon dynasty, the work earned a citation from the Imperial Culture Society. Every Kalcheonji knife is forged, layered, and finished on the wet whetstone in his own workshop, by the method he patented.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e조상진은 금속공예 명인명장으로 인정받은 칼 장인입니다. 이동식 습식 연마장치를 특허 내 연마 서비스로 시작했고, 이후 직접 칼을 만들기 시작해 지금은 다마스커스 칼을 전부 손으로 벼립니다. 한국종합예술대회 산업통상자원부 장관상과 국회의장상을 받았으며, 조선시대 궁중의 대령숙수(待令熟手)가 쓰던 칼을 현대의 기술로 되살린 작업으로 황실문화선양회의 인증을 받았습니다. 칼천지의 모든 칼은 그의 공방에서 벼리고 여러 겹으로 겹쳐, 마지막까지 특허받은 습식 연마로 마무리합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Master Cho Sang Jin","offers":[{"title":"Default Title","offer_id":71510343549181,"sku":"3705","price":290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-10-08at3.51.42PM.png?v=1791489394"},{"product_id":"heukcheopdo","title":"Heukcheopdo Chef's Knife (K-Tip) — 73-Layer Damascus( 8.5\")","description":"\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Heukcheopdo is a knife you can run a whole kitchen with—an all-purpose blade whose angled, pointed tip moves easily from fish to meat to vegetables. Master Cho Sang-jin folds 73 layers of Damascus steel around a hard cutting core, then sharpens every edge himself on a wet whetstone, by a method he patented, before it leaves his workshop. The octagonal handle is turned from rosewood—a dense, warm-grained wood long chosen for fine furniture and instruments—so a working tool becomes one to keep for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e73-layer Damascus, VG-10-class core with high-grade 316L stainless cladding, 60 ±2 HRC, double bevel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e\u003cspan\u003e Rosewood, octagonal\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eOverall 360 mm (14.2 in) \/ blade 230 mm (8.5 in) \/ thickness 2 mm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e168 g\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e\u003cspan\u003e ISO 9001 (metalcraft knives)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHandmade in Korea by Master Cho Sang-jin\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHand wash and dry immediately; not dishwasher safe; avoid frozen food, bone, and hard seeds. A Damascus edge like this is meant to be brought back on a whetstone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e흑첩도는 칼 한 자루로 주방을 꾸릴 수 있는 만능 칼입니다. 각지게 뻗은 칼끝으로 생선과 고기, 채소 사이를 자유롭게 오가죠. 명장 조상진은 단단한 중심 강재를 73겹 다마스커스 강으로 겹겹이 감싸 벼리고, 출고 전 모든 날을 특허받은 습식 연마로 손수 갈아 냅니다. 예부터 고급 가구와 악기에 쓰여 온, 단단하고 결이 따뜻한 장미나무로 깎은 팔각 손잡이가 그 날을 단단히 품어, 매일 쓰는 도구이자 두고두고 오래 쓰고 싶은 한 자루가 될거에요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDamascus with the grain of the sea — 73 layers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Heukcheopdo ranks among the finest Damascus knives, with a Korean sense of beauty and real kitchen practicality. Welded, folded, and forged by hand, its surface ripples like waves across water—a pattern unique to every knife. Beneath the pattern lies the substance: a very hard, keen-cutting core (VG-10-class) wrapped in 73 layers of high-grade 316L stainless, a marine-grade steel that resists rust and corrosion especially well. The hard core holds a razor edge far longer than an ordinary knife, while the folded layers keep the blade tough yet flexible. Cho sharpens each one himself on a wet whetstone, and because the outer steel is 316L, it wipes clean and stays looking new for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA rosewood handle that holds its grip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handle is turned from rosewood, a dense, close-grained wood long chosen for fine furniture and instruments. It resists moisture naturally, keeping a sure grip through a busy kitchen and shrugging off the swelling and warping that loosen lesser handles over time. Its eight facets settle into the hand and stop the knife from rolling on the board, and the wood carries a faint, warm scent of rose. Built to be handled every day, and to stay sound for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOne knife for nearly every task\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 210 mm with an angled, pointed tip, this is a large, do-everything knife: the length to slice fish and portion meat, a flat belly for vegetables, and a fine tip for detail at the board. Treat it as the handmade tool it is—hand wash and dry right away, use boards no harder than wood, and avoid frozen food, bone, and hard seeds. When it dulls, bring it back on a whetstone. Each knife ships in a gift box with its certificate of authenticity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e흑첩도는 다마스커스 칼 중에서도 단연 최상급으로 꼽히는 칼에, 한국적인 미감과 실용성을 더했습니다. 여러 겹의 강을 용접하고 접어 손으로 단조하면, 그 결이 물 위를 지나는 파도처럼 드러나죠. 칼마다 다른, 세상에 하나뿐인 무늬이지요. 무늬 아래의 알맹이도 분명해요. 아주 단단해 잘 드는 중심 강재(VG-10급)를, 녹과 부식에 특히 강한 고등급 316L 스테인리스로 73겹 감쌌습니다. 단단한 중심은 면도날 같은 날을 오래 지키고, 접혀 쌓인 겉 겹은 칼을 부러지지 않게 단단하면서도 유연하게 잡아 줍니다. 명장이 특허받은 습식 연마로 직접 갈아 내고, 겉이 316L이라 오래도록 깔끔하게 쓸 수 있어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e손에 감기는 장미나무 팔각 손잡이\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e손잡이는 예부터 고급 가구와 악기에 쓰여 온 장미나무로 깎습니다. 밀도가 높고 결이 촘촘하며 습기에 강해, 분주한 주방에서도 미끄러지지 않는 그립을 유지하고, 오래 써도 헐거워지는 수축·변형을 잘 견딥니다. 여덟 개의 면이 손에 감기고 도마 위에서 칼이 구르지 않게 잡아 주며, 나무에서는 은은하고 따뜻한 장미향이 돕니다. 매일 손에 쥐도록 만들어, 오래도록 단단하게 남습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e한 자루로, 거의 모든 손질을\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e210mm에 각지게 뻗은 칼끝을 지닌 크고 두루 쓰는 만능 칼입니다. 생선을 저미고 고기를 손질할 길이에, 평평한 배로 채소를 썰고, 뾰족한 끝으로 섬세한 작업까지. 손으로 만든 도구답게, 손으로 씻어 바로 물기를 닦고, 나무보다 단단한 면·냉동식품·뼈·단단한 씨앗은 피해 주세요. 무뎌지면 처음처럼 숫돌에 다시 세우면 됩니다. 모든 칼은 정품보증서와 함께 선물박스에 담겨 갑니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCho Sang-jin is a Korean metal-craft master, a certified myeongin-myeongjang, who has spent his working life around the edge of a blade. He started by patenting a mobile wet-sharpening system and building it into a sharpening service, then turned to making knives himself, and today he forges Damascus kitchen knives entirely by hand under his own brand, Kalcheonji. His craft has been honored with a government Minister's award at the Korea National Arts Competition and with a National Assembly Speaker's award, and when he reconstructed the daeryeong-suksu knife once carried by the royal-court chefs of the Joseon dynasty, the work earned a citation from the Imperial Culture Society. Every Kalcheonji knife is forged, layered, and finished on the wet whetstone in his own workshop, by the method he patented.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e조상진은 금속공예 명인명장으로 인정받은 칼 장인입니다. 이동식 습식 연마장치를 특허 내 연마 서비스로 시작했고, 이후 직접 칼을 만들기 시작해 지금은 자신의 브랜드 칼천지에서 다마스커스 주방칼을 전부 손으로 벼립니다. 한국종합예술대회 산업통상자원부 장관상과 국회의장상을 받았으며, 조선시대 궁중의 대령숙수(待令熟手)가 쓰던 칼을 현대의 기술로 되살린 작업으로 황실문화선양회의 인증을 받았습니다. 칼천지의 모든 칼은 그의 공방에서 벼리고 여러 겹으로 겹쳐, 마지막까지 특허받은 습식 연마로 마무리합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Master Cho Sang Jin","offers":[{"title":"Default Title","offer_id":71510898114813,"sku":"3706","price":290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-10-09at11.56.37AM.png?v=1791561559"},{"product_id":"heukcheopdo-chef-knife-8-3","title":"Heukcheopdo Chef's Knife — 73-Layer Damascus (8.3\")","description":"\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003eThe Heukcheopdo chef's knife is the blade that does most of the work in a kitchen—an everyday workhorse, made by hand. Master Cho Sang-jin folds 73 layers of Damascus steel around a hard cutting core, then sharpens every edge himself on a wet whetstone, by a method he patented, before it leaves his workshop. The octagonal handle is turned from rosewood—a dense, warm-grained wood long used for fine furniture and instruments—so a working tool becomes one to keep for years.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBlade:\u003c\/strong\u003e 73-layer Damascus, VG-10-class core with high-grade 316L stainless cladding, 60 ±2 HRC, double bevel\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, octagonal\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e Overall 350 mm (13.8 in) \/ blade 210 mm (8.3 in) \/ thickness 2 mm\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 143 g\u003cbr\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e ISO 9001 (metalcraft knives)\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Korea by Master Cho Sang-jin\u003cbr\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; not dishwasher safe; avoid frozen food, bone, and hard seeds. A Damascus edge like this is meant to be brought back on a whetstone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e흑첩도 셰프나이프는 주방에서 가장 많은 일을 해내는 칼입니다. 매일 손이 가는 그 만능 칼을, 명장 조상진이 손으로 벼립니다. 단단한 중심 강재를 73겹 다마스커스 강으로 겹겹이 감싼 뒤, 출고 전 모든 날을 특허받은 습식 연마로 손수 갈아 냅니다. 예부터 고급 가구와 악기에 쓰여 온, 단단하고 결이 따뜻한 장미나무로 깎은 팔각 손잡이가 그 날을 단단히 품어, 매일 쓰는 도구이자 두고두고 오래 쓰고 싶은 한 자루가 됩니다.\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDamascus with the grain of the sea — 73 layers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Heukcheopdo ranks among the finest Damascus knives, with a Korean sense of beauty and real kitchen practicality. Welded, folded, and forged by hand, its surface ripples like waves across water—a pattern unique to every knife. Beneath the pattern lies the substance: a very hard, keen-cutting core (VG-10-class) wrapped in 73 layers of high-grade 316L stainless, a marine-grade steel that resists rust and corrosion especially well. The hard core holds a razor edge far longer than an ordinary knife, while the folded layers keep the blade tough yet flexible. Cho sharpens each one himself on a wet whetstone, and because the outer steel is 316L, it wipes clean and stays looking new for years.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA rosewood handle that holds its grip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe handle is turned from rosewood, a dense, close-grained wood long chosen for fine furniture and instruments. It resists moisture naturally, keeping a sure grip through a busy kitchen and shrugging off the swelling and warping that loosen lesser handles over time. Its eight facets settle into the hand and stop the knife from rolling on the board, and the wood carries a faint, warm scent of rose. Built to be handled every day, and to stay sound for years.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat a chef's knife is for, and how to keep it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAt 210 mm, the chef's knife is the everyday all-rounder—the blade you reach for first. Its length and gently curved belly slice, chop, and rock through meat, vegetables, and fruit with ease. Treat it as the handmade tool it is: hand wash and dry right away, use boards no harder than wood, and avoid frozen food, bone, and hard seeds. When it dulls, bring it back on a whetstone. Each knife ships in a gift box with its certificate of authenticity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e파도 물결을 새긴 73겹 다마스커스\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e흑첩도는 다마스커스 칼 중에서도 최상급으로 꼽히는 칼에, 한국적인 미감과 실용성을 더했습니다. 여러 겹의 강을 용접하고 접어 손으로 단조하면, 그 결이 물 위를 지나는 파도처럼 드러나죠. 칼마다 다른, 세상에 하나뿐인 무늬입니다. 무늬 아래의 알맹이도 분명해요. 아주 단단해 잘 드는 중심 강재(VG-10급)를, 녹과 부식에 특히 강한 고등급 316L 스테인리스로 73겹 감쌌습니다. 단단한 중심은 면도날 같은 날을 오래 지키고, 접혀 쌓인 겉 겹은 칼을 부러지지 않게 단단하면서도 유연하게 잡아 줍니다. 명장이 특허받은 습식 연마로 직접 갈아 내고, 겉이 316L이라 오래도록 깔끔하게 쓸 수 있어요.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e손에 감기는 장미나무 팔각 손잡이\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e손잡이는 예부터 고급 가구와 악기에 쓰여 온 장미나무로 깎습니다. 밀도가 높고 결이 촘촘하며 습기에 강해, 분주한 주방에서도 미끄러지지 않는 그립을 유지하고, 오래 써도 헐거워지는 수축·변형을 잘 견딥니다. 여덟 개의 면이 손에 감기고 도마 위에서 칼이 구르지 않게 잡아 주며, 나무에서는 은은하고 따뜻한 장미향이 돕니다. 매일 손에 쥐도록 만들어, 오래도록 단단하게 남습니다.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e셰프나이프의 쓰임, 그리고 관리\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e210mm의 셰프나이프는 가장 먼저 손이 가는 만능 칼입니다. 넉넉한 길이와 부드럽게 둥근 칼배로 고기와 채소, 과일을 썰고 다지고 밀어 썰기까지 두루 해냅니다. 손으로 만든 도구답게, 손으로 씻어 바로 물기를 닦고, 나무보다 단단한 면·냉동식품·뼈·단단한 씨앗은 피해 주세요. 무뎌지면 처음처럼 숫돌에 다시 세우면 됩니다. 모든 칼은 정품보증서와 함께 선물박스에 담겨 갑니다.\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCho Sang-jin is a Korean metal-craft master, a certified myeongin-myeongjang, who has spent his working life around the edge of a blade. He started by patenting a mobile wet-sharpening system and building it into a sharpening service, then turned to making knives himself, and today he forges Damascus kitchen knives entirely by hand under his own brand, Kalcheonji. His craft has been honored with a government Minister's award at the Korea National Arts Competition and with a National Assembly Speaker's award, and when he reconstructed the daeryeong-suksu knife once carried by the royal-court chefs of the Joseon dynasty, the work earned a citation from the Imperial Culture Society. Every Kalcheonji knife is forged, layered, and finished on the wet whetstone in his own workshop, by the method he patented.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e조상진은 금속공예 명인명장으로 인정받은 칼 장인입니다. 이동식 습식 연마장치를 특허 내 연마 서비스로 시작했고, 이후 직접 칼을 만들기 시작해 지금은 자신의 브랜드 칼천지에서 다마스커스 주방칼을 전부 손으로 벼립니다. 한국종합예술대회 산업통상자원부 장관상과 국회의장상을 받았으며, 조선시대 궁중의 대령숙수(待令熟手)가 쓰던 칼을 현대의 기술로 되살린 작업으로 황실문화선양회의 인증을 받았습니다. 칼천지의 모든 칼은 그의 공방에서 벼리고 여러 겹으로 겹쳐, 마지막까지 특허받은 습식 연마로 마무리합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Master Cho Sang Jin","offers":[{"title":"Default Title","offer_id":71514855014653,"sku":"3707","price":285.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-10-09at11.13.20AM.png?v=1791569810"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/BBQ_38_3526582b-3a8c-4657-a870-085c2d021a2f.png?v=1793977452","url":"https:\/\/kimcmarket.com\/collections\/master-cho-sang-jin.oembed","provider":"Kim'C Market","version":"1.0","type":"link"}