The description says it's 3/16" thick. I assume the stock is just shy of that thickness at the handle, but the flat grinding operation thins the blade stock down a bit more, which I understand that would kind of have to happen to some extent with the grinding operation to make that lovely and utilitarian flat grind. The end result is that this blade is quite a bit thinner and more flexy than I expected it to be, leaving it feeling a bit like one of those Rada knives in use and when sharpening on a strop. The blade flexes so much when I strop that I have to push down with my fingers out on the blade a bit when stropping to apply a little pressure as I work to speed things along. That being said, the steel does take a razor edge with a little stropping on fresh medium, which is one of the things that I love about 440C. I do like this knife quite a bit and I am going to use it extensively in the kitchen (possibly updating this review later for a more long term review). The size is perfect for lots of utility use and I expect this little chef's knife to be one of my go-to kitchen knives.Edited to add back a star. The steel is really good. It holds an edge nicely and needs far less attention than my other kitchen knives. In use the moderate flexibility of the blade is not an issue at all and its light weight really makes it handy. This is my go to knife now. I absolutely love it.