size Description Blade Length: Approximately 8–10 inches (20–25 cm) — typical for a chef’s or Gyuto-style knife. Blade Width: Around 1.5–2 inches (4–5 cm) at its widest point. Handle Length: About 5 inches (12–13 cm), made from blue stabilized wood with a brass bolster. Usage This knife is designed for general-purpose kitchen use, including: Slicing, chopping, and dicing vegetables, fruits, and herbs. Cutting meat, poultry, and fish (boneless). Precision cutting due to its sharp, pointed tip and thin, sharp edge. The slightly curved blade allows for rock chopping, while the long edge supports smooth slicing. Precautions & Care To maintain safety and longevity: Handling: Always use on a stable cutting board (wood or plastic, not glass or marble). Keep your fingers tucked when chopping to avoid cuts. Do not use the knife to pry, crush bones, or cut frozen food — it can damage the edge. Cleaning: Hand wash only — avoid dishwashers (heat and detergent can damage both the blade and handle). Wipe dry immediately to prevent rust, especially since the upper blade area looks to be carbon steel (prone to oxidation). Maintenance: Sharpen regularly with a whetstone or professional sharpening tool. Oil the blade lightly (e.g., with food-grade mineral oil) to prevent corrosion. Store safely in a knife block, sheath, or magnetic strip.