Condition: As new, unused Age: 2020: Pakka wood and Damascus steel Origin: NORTH AMERICA Damascus steel: used for this blade consists of layers of low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers wood handle is easy to hold and handle , steel bolsters are installed to increase the beauty of knives 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 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. 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 A butcher knife is a universal knife for skinning, trimming, filleting and cutting large pieces of meat. Butcher knives have a long, thin blade that is sometimes rounded to the top. This allows you to cut a large piece of meat in one stroke 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 We recommend a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, we recommend you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife.