Condition: new, unused Age 2020+ Material: Rosewood and high quality steel Origin: Japan These are very special knives that you must have in your kitchen very sharp and very elegant. They are 5 in different types and usage. Steel bolsters are installed at the front of the knives it make them more beautiful and increases the life of knife Stainless steel : that contains a high percentage of chromium than carbon steel which gives steel blades their corrosion resistance easy to maintain not as brittle as carbon steel 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: Butcher's knives are designed for cutting, slicing and boning meats. But you can also use them for cutting vegetables and for various other purposes. Use it to cut ropes or branches in case your camping 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 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) 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