Kitchen knife - Chef's knife - High quality steel, wenge wood - Japan

Condition: as new unused
Age : 2020+
Material : High quality steel , wenge wood

Stainless steel: is a type of steel alloy that contains a higher percentage of chromium than carbon steel , which gives stainless steel blades their corrosion resistance. stainless steel is not as brittle as carbon steel .

Boning knife: Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat)


Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: easily breakdown meat bones and dense foods they have a short wide blade that resembles an ax with a straight edge that makes them useful for chopping and hacking with an up and down motion

there size differ from 6 to 12 inches

Paring knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifework
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

Knife Maintenance: Clean your knife as soon as your 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

wash knives before using them as oil is used to keep it safe from rust
you should also keep the knifes oiled as you keep them after use