Condition: as new unused Age : 2020+ Material : Damascus steel , rose wood and black g 10 Damascus steel: Featuring high grade Damascus steel blade rose wood and black g 10 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. Boning knife: separating meat from bones while reducing the amount of wasted meat cutting through cartilage precisely trimming fat filleting fish Butcher knife: Butcher's knives are designed for cutting, slicing and boning meats. But you can also use them for cutting vegetables and for various other purposes. Use it to cut ropes or branches in case your camping. There is no limit to how you can use it. Cleaver: A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods 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 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