Condition: As new ,unused Age :2020+ Material: pakka wood , and High carbon steel Origin: Japan It is made of stainless steel Its handle is rose wood . It is high carbon forged steel. steel bolsters are installed to increase the beauty and easing the handling and life of knife 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 Wood handle: handle is attractive and comfortable to use Naturally non slip 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 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. Chopping vegetables Slicing and tenderizing meat Crushing garlic Boning knife; can have either a narrow or wide blade that comes in flexible and semi flexible options Separating meat from bones while reducing the amount of wasted meat Cutting through cartilage Precisely trimming fat Filleting fish 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 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