Overall length 520mm ( Tip to Nakago end ) Blade length : 390mm(Tip to heel 380mm )Blade width 29.5mm (Heel to spine) Blade thickness : 2.5-4.5mm Nakago length 126mm Nakago width 5-10mm Nakago thickness 3-5mm
Weight: 336g
Kenji Sumiya ( Forged in Sakai ) / White 3 Carbon Steel
How to attach a handle
Heat the 'Nakago' of the kitchen knife with fire and insert it while balancing the angles. Tap the bottom of the handle with a mallet to insert the core, and then tap the insertion hole to remove it.
Keep the balance and put it in an appropriate depth.
The reason why the Nakago is heated with fire is to bond it with the burned holes in the handle. When the heat cools, the wood and buffalo shrink and the Nakago does not come off.