Condition: As new, unused Age: 2020: Camel bone, Pakka wood, black g 10 and Folded steel Origin: NORTH AMERICA 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 .Camel bone makes the knives more beautiful and attractive Tourne knife: a tourné knife is used for any sort of turning cut -- "tourné" means "turned" in French. So any time you're going to be making a circular cut, this is the knife you should use Nakiri knife: The nakiri is best known for cutting vegetables, but it can also be used on boneless proteins as well. While the nakiri bears a resemblance to a Chinese cleaver, its rectangular blade tends to be made of more brittle steel and can chip against hard ingredients like bones Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion Cutting through skin , cartilage and bones Portioning large portions of meat, including whole carcasses racks of 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