Condition: new, unused Age 2020+ Material: Camel bone, Pakka wood and high quality steel Origin: Japan These are very special knives that you must have in your kitchen very sharp and very elegant. Stainless steel : that contains a high percentage of chromium than carbon steel which gives steel blades their corrosion resistance easy to maintain not as brittle as carbon steel 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 Butcher knife: have along curved blade with a sharp point at the end which helps with cutting through cleanly and easily with a sawing motion. Cutting through skin, cartilage and bones portioning large potions of meat, ribs and beef primal cuts trimming fat and sinew 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 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