My latest chef is done! The more I use this steel, the more I fall in love with it! Obviously, I'm far far away from producing killer hamons but practice makes perfect, right? The blade is 7" and it has ebony and brass for the handle. I did something new for me on this one. Apart from the last inch which was threaded for the pommel, the tang is solid all the way through. It might be an overkill but the handle will not be able to go anywhere. All comments are welcome! Thanks for looking!