This knife has the feel of a short sword. It is made for a strong arm and a big hand. It is fifteen inches overall, ten-inch blade, and weighs 21 ounces. And it is scary-sharp. I made it from a 16 inch SaveEdge farrier's rasp, knocked an inch off it snap-testing it to make sure the steel was knife-quality. I annealed it at 1500 degrees and let it cool slowly in the kiln, shaped it by stock removal (belt grinder), heated it to non-magnetic and quenched it in 130 degree vegetable oil. Then tempered it for a couple of hours at 350F. It is hard but not brittle. The through-tang is the pointed end of the file, threaded to 1/4-20 and the head of the railroad spike screwed on tightly. The guard is also RR spike. The handle is from a block of stabilized spalted tamarind. Instead of making it round, I left it in a rounded square format for a strong comfortable grip. That's why it looks a little clunky. The seax blade shape (think of a Mississippi person saying "sax") is seen increasingly now in handmade knives but seldom in commercial ones. The Saxons took their name from this blade, the shape of the swords they carried. The sheath is very sturdy, nine-ounce vegetable-tanned tooling leather. Tooled with an oak / acorn pattern and double-stitched by hand. I pressed it when it was still wet, and it holds the blade very tightly. It'll probably loosen up some, but it's a very secure sheath. And pretty.