Condition: As new, unused Age: 2020: Resin and Damascus steel Origin: NORTH AMERICA Damascus steel: used for this blade consists of layers of low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen chopping herbs and nuts dicing and slicing fruits, vegetables and meat mincing and crushing garlic cutting through melons Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion Cutting through skin , cartilage and bones Portioning large portions of meat, including whole carcasses racks of ribs and beef primal cuts Trimming fat and sinew Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework peeling skins for garnishes deveining shrimp trimming excess fat off meat Nakiri means leaf cutter in Japanese, and this is the knife's specialty, to mince, chop, dice, and slice vegetables. Its broad rectangular blade characterizes it with a flat and blunt tip which is often rounded and not pointed. Besides vegetables, a Nakiri knife is also excellent for cutting fruits 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 knifes 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 Always wash your knives when you receive the shipment because oil is used to keep them safe from rust. We recommend a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, we recommend you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife.