Very high quality carbon steel (hon-yaki) blade holds an almost razor edge, sharper than stainless steel knives. This long, narrow, thin-bladed knife is a must for slicing fish thin for sashimi or nagiri. One-sided blade for right handed sushi fans. Not recommended for cutting hard surfaced vegetables such as pumpkin, frozen foods or bones. Clean with water and always wipe blade dry thoroughly with a soft cloth. Blade will rust if not properly cared for. For long term storage, coast blade with cooking oil to avoid rusting. Approximately a 10.5 inch blade, 16 inches overall length. Made in Japan.