Handle Color: black & grey Handle Length: 4.3 inches/11.0 cm Handle Width: 0.6 inches/1.6 cm Handle Depth: 0.9 inches/2.3 cm Blade Length: 5.5 inches/14.0 cm Blade Thickness: 0.1 inches/0.2 cm Max Blade Depth: 1.3 inches/3.3 cm Overall Length: 9.8 inches/25.0 cm Weight:3.8 oz/109 g The Samurai Knife is smaller than a santoku knife and larger than a petty knife (paring/utility), which makes it a perfectly sized, portable knife that you can take anywhere. Knives made in Japan are used by professional chefs all over the world and are well known for their sharpness and durability. The secret to high-quality knives made in Japan stems from the traditional techniques used by ancient Japanese samurai that have been passed down from generation to generation. Samurai swords are sharp – incredibly sharp. They are unbreakable, unbendable, and cut cleanly. Samurai Knives are equally remarkable and created by trained craftsmen. Why do samurai swords cut so well? In the process of forging a samurai sword, two types of iron with different hardness – case iron (hard) and iron core (soft) – are combined and welded into a single mass. This hybrid structure is the secret behind the samurai sword. Made in Seki, Gifu Prefecture, a small town located in the middle of Japan that is famous for its production of fine knives. Seki, known as the City of Cutlery, has the highest cutlery product shipment value in Japan and is recognized by cutlery users from across the globe. Sword-making began in Seki over 700 years ago and Seki's reputation for swords that were "unbreakable, unbendable and cut cleanly" spread throughout the country. It is said that during the age of civil strife (4 centuries ago), Seki swords, in particular, were popular among the samurai.