This exceptional 4-piece 15N20/4043 Steel Chef Knife Set showcases a perfect fusion of craftsmanship, durability, and elegance. Each knife is hand-forged from layered 15N20/4043 steel, featuring a distinctive wave-like pattern that not only enhances visual appeal but also ensures superior edge retention and cutting performance. The handles are crafted from vibrant colored Pakka wood, providing strength, moisture resistance, and a comfortable grip. Brass pins securely fasten each handle, adding both beauty and structural integrity. The blades range in size from approximately 7 to 12 inches, offering a versatile selection ideal for slicing, chopping, carving, and precision work. The set comes housed in a rugged and stylish cowhide leather sheath, hand-stitched for durability and ease of transport — a perfect storage solution for chefs at home or on the move. Specifications: Set includes: 4 handcrafted 15N20/4043 steel chef knives Blade sizes: Approx. 7" to 12" overall length Blade material: Hand-forged 15N20/4043 steel with sharp edges Handle material: Colored Pakka wood with brass pins Includes: Genuine cowhide leather sheath (hand-stitched) A functional and visually striking set — ideal for collectors, professionals, or as a premium gift for culinary enthusiasts. Chef Knife Care Instructions To ensure the longevity, performance, and beauty of your handcrafted chef knives, please follow these care guidelines: DOs: Hand wash only: Always wash your knives by hand with warm water and mild soap immediately after use. Dry thoroughly with a soft cloth. Dry immediately: Never leave your knife wet or soaking. Moisture can lead to rust or damage to natural materials like wood and leather. Oil the blade: For high-carbon or 15N20/4043 steel, apply a light coat of food-safe mineral oil on the blade after cleaning, especially if not used frequently. Store properly: Use a knife block, magnetic strip, or leather sheath to protect the blade and prevent accidents. Sharpen regularly: Keep your edge razor-sharp with a whetstone or professional sharpening service. Hone with a steel between uses to maintain sharpness. DON’Ts: Do not put in the dishwasher: Heat, detergent, and moisture can ruin the steel and handle. Do not cut bones or frozen foods unless your knife is specifically designed for it — this can chip or damage the edge. Do not use glass, marble, or metal cutting boards: Always use wood or plastic cutting surfaces to protect the blade.