Overall length 457mm ( Tip to Nakago end ) Blade length : 330mm(Tip to heel 325mm )Blade width 38mm (Heel to spine) Blade thickness : 2.5-4mm Nakago length 119mm Nakago width 8-11mm Nakago thickness 2.5-4mm
Weight: 280g
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.