Size Description Based on proportions and standard chef knife dimensions: Blade Length: ~8–10 inches (20–25 cm) Blade Width: ~1.5–2 inches (4–5 cm) Handle Length: ~5 inches (12–13 cm) Overall Length: ~13–15 inches (33–38 cm) This classifies it as a chef’s knife (Gyuto style) — a multi-purpose kitchen knife. Description Blade: Forged carbon steel or high-carbon stainless steel with a kurouchi (black forge) finish on the upper part — this adds rustic character and some corrosion resistance. Polished lower edge for a razor-sharp cutting surface. The tapering point allows for precise slicing and detail work. Handle: Made from natural wood (appears to be rosewood or a stabilized hardwood), with a warm brown grain pattern. Fitted with a brass bolster and end cap, offering durability and balance. Design Style: Japanese-inspired with a Western grip, suitable for both home cooks and professionals. Usage This knife is versatile for: Chopping, dicing, and slicing vegetables, fruits, and herbs. Trimming and portioning meats, fish, or poultry (especially boneless). Fine prep work such as mincing garlic, herbs, or onions. Its sharp tip and curved belly make it suitable for both rock chopping and push cutting techniques. Precautions & Care Handling: Use on a stable, soft cutting board (wood or plastic, not glass or marble). Always cut away from your body and keep your fingers tucked in. Avoid chopping through bone or frozen food, as it can chip the edge. Cleaning: Hand wash immediately after use with warm, mild soapy water. Dry thoroughly to prevent rust, especially since the blade shows carbon steel characteristics. Do not put in the dishwasher — heat, moisture, and detergents can damage the handle and blade. Maintenance: Hone regularly with a honing rod and sharpen periodically on a whetstone. Apply a thin coat of food-safe mineral oil to the blade and handle occasionally to prevent corrosion and dryness. Store in a knife block, magnetic strip, or sheath to protect the edge and ensure safety.