Condition: new ,unused Age : 2020+ Material :Rosewood with black G10,High carbon steel Origin: Japan Carbon steel :is a type of steel alloy that contains a higher percentage of carbon than stainless steel but a lower percentage of chromium. The higher carbon content results in a harder blade than stainless steel types, but is more susceptible to rust. It is the preferred steel type for professional chefs because of its wear resistance ,and most Japanese steel blades are made with high-carbon steel. Forged Knives: are heavier, thicker and less flexible than stamped knives to deliver more power behind each cut. They are ideal for heavy-duty chopping, mincing, slicing and dicing tasks and are reliable choice for cutting through hard surfaces. Chef knives: These chef knives are the most versatile type of kitchen knives, making it a must-have item in every kitchen. Also called a cooks knife , a chef knife has a long wide blade that tapers to a sharp point. This design allows it to rock back and forth quickly for fast mincing and chopping. They typically feature a straight edge to cut through foods smoothly in a few easy strokes. A chef knives blade length ranges in size from 6 to 12, with 8 inches. Knife Maintenance: proper sharpening, cleaning and storage are all important knife safety tips Clean your knife as soon as you are done using it to prevent cross contamination Wash your knives by hand rather than running them through the dishwasher Regularly sharpen and hone your knives to keep the blade sharp Allow knives to air dry completely before storing them Oil your knives after using them to keep them safe from rust. wash your knives when you receive the shipment before using them because oil is used to save them from rust