Japanese Style kitchen knives have a seriously sharp edge, extremely hard (hardness : 57 to 58 HRC), excellent edge retention and a light center balanced feel. These Asian style kitchen knives have a bit of tradition to them and a whole lot of my own influence. All three of these blades are made from carbon steels. The Sujihiki-style (top) has a chisel grind and a 7 7/8" cutting edge (13" oal), the Kiritsuke-style (middle) has a double grind and a 7 1/4" cutting edge (12 1/2" oal) and the Pettsuki-style (bottom) also has a double grind and a 4 7/8" cutting edge (9 3/4" oal). All three knives have fullered "button" guards with my "antiqued" finish and beveled, 2 piece wooden handles. [Product details] unused new . blade material . 12c27 stainless steel , Brass bolster, with walnut handle the large knife is 30cm approx.