Excluding the handle, it measures a total of 20 cm 8' in length.
NOTE:
If the thickness of the sharpening edge, i.e., the blade edge, has become very thick, it should be thinned to between 0.4 and 0.6 mm.
If the knife overheats during sharpening, it changes the structure of the steel, reducing its corrosion resistance and blade hardness. This may result in losing the edge retention ability of your knife.
The sharpening process should be applied flawlessly from root to tip, forming a fine wire burr on the edge of the blade. - To finish the sharpening process, this fine wire/burr formed on the cutting edge must be removed.
If the burr formed on the edge is not removed carefully, the cutting precision and resistance to dulling of your knife may be significantly impaired.
The knife surface should have a straight cutting line, and a serrated or jagged edge may cause the knife to break.
Knives should not be exposed to high corrosion-inducing substances like saltwater for extended periods.