The Shihlin Custom Cutlery Corp., housed in a quaint old-fashioned two-story building in the suburbs of Taipei, has long been regarded as a center for the manufacturing of all kinds of knives. A typical example of the firm's specialties is a pocket knife in indigenous style with a handle made from horn inlaid with copper, and steel alloy blades which fan out like bamboo leaves.
First produced a century ago in the Taipei suburb of Shihlin, the model is known as the Shihlin knife, or Pa Chih Lang knife, after the former name of Shihlin. When Shihlin was the center of knife production for the entire island of Taiwan some 25 years ago, cutlery workshops lined all the main streets of the district. Now, only the Shihlin Custom Cutlery Corp. remains as a large-scale manufacturer, run by Chiu Chien-chih and his son, representing the third and fourth generations in a 60-year dynasty of cutlery makers. It is said that the Shihlin knife was first invented some 100 years ago by a locksmith who immigrated to Taiwan from Kwangtung. Of all the old master's apprentices who later passed on the skill from generation to generation, Chiu was regarded as one of the most outstanding.
Today, Chiu's shop offers a wide range of knives, scissors and cleavers, each shaped and suited to its purpose over years of refinement.
To ensure the quality of his products, Chiu uses high-carbon stainless steel, alloyed steel and tungsten steel to make cleavers of ideal balance and flexibility which can last for 20 to 30 years.
Processes in the production of table cutlery run from heating steel bars to a high temperature, forcing the steel into the desired blade shape, hardening and tempering it correctly, grinding the blade to a cutting edge, removing all traces of forging and heat treatment, polishing the blade, and finally fitting and polishing the handle.
As a guarantee of quality, each knife is stamped with the Shihlin name and the date of purchase. Since a skilled cutler can only make three pocket knives and five cleavers a day, and there is a shortage of workers, Chiu has been forced to replace some of the manual processes with semi-automatic ones to maintain his profits.
The Chius have taken on the task of almost single-handedly preserving the reputation of the "Shihlin" products. By so doing, they are upholding the quality of Taiwan cutlery and earning foreign exchange for the country.
[Picture Caption]
(1) A complete set of Shihlin knives in various sizes displayed to advantage against a background of red velvet cloth. (2) Chiu Chien-chin, the old master of the Shihlin Custom Cutlery Corporation is still in good health, though he is now nearly 70 years old. He says that he is reluctant to leave his work for even a day. (3) With some 30 years experience in the cutlery industry, Chiu Hsien-yao will inherit the business.
Left: Chiu's shop offers a wide range of knives, each shaped and suited to its purpose over years of refinement. Right: Two generations of Chiu's family at work.
Chiu Chien-chin, the old master of the Shihlin Custom Cutlery Corporation is still in good health, though he is now nearly 70 years old. He says that he is reluctant to leave his work for even a day.
With some 30 years experience in the cutlery industry, Chiu Hsien-yao will inherit the business.
Chiu's shop offers a wide range of knives, each shaped and suited to its purpose over years of refinement.
Two generations of Chiu's family at work.
Two generations of Chiu's family at work.
Two generations of Chiu's family at work.
Two generations of Chiu's family at work.
