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The finest objects brought to you by {name}

Ger van Oers

Condition: as new unused
Age : 2020+
Material : Japanese multi wood and 1095 and 15n20 folded steel 

Folded steel: Featuring high grade folded steel blade the handle made of rose wood scale is fixed .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef

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 15 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

Bread knife: you can use a bread knife to slice all kinds of breads, from baguettes and brioches to bagels and biscuits. It's also the perfect tool for shaping and leveling cakes for decorating and cutting delicate slices for serving.

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade.

After washing and drying your knife, we recommend oiling it with a food safe knife was or neutral oil, such as camellia oil, to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily.

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store.

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

Japan -  - 2025 

Smith - Kitchen knife - Kitchen knife set - Japanese Multi Wood and 15N20 and 1095 Folded Steel - Japan - Indoor & Outdoor Set

Cooking & Dining

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Object

Kitchen knife

Table service

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Country of origin

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Material

Porcelain

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Condition

As new - unused

Excellent condition: barely used with minimal signs of wear

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Good condition - used with small signs of aging & blemishes

Fair condition -  heavily used & with possibly minor parts missing

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Excellent condition, barely used with minimal signs of wear

Poor - heavily used with major cracks, damages or major parts missing

Period

2020+

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Cooking & Dining

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Smith - Kitchen knife - Kitchen knife set - Japanese Multi Wood and 15N20 and 1095 Folded Steel - Japan - Indoor & Outdoor Set

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