Condition: As new ,unused Age :2020+ Material: steel and pakka wood Origin: NORTH AMERICA It is made of stainless steel Its handle is of blue stone .It has powder code on it. steel: is a type of steel alloy that contains a higher percentage of chromium then carbon steel which gives stainless steel blades there corrosion resistance. Easy to maintain Not as brittle as carbon steel Boning knife: separating meat from bones while reducing the amount of wasted meat cutting through cartilage precisely trimming fat filleting fish Chef knife: chopping herbs and nuts dicing and slicing fruits ,vegetables and meats mincing and crushing garlic cutting through melons Cleaver: easily breakdown meat, bone 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. A cleavers blade length ranges in size from 4 to10 inches with 7 inches being the most popular size Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with a sawing motion. Cutting through skin cartilage and bones Portioning large portions of meat including whole carcasses racks of ribs and beef primal cuts Trimming fats and sinew 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 dish washer Regularly sharpen and hone your knives to keep the blade sharp Allow knives to air dry completely before storing them always wash the knives before using them as they are oiled to keep them rust free