Condition: as new unused Age : 2020+ Material : Handmade folded steel , Olive wood Folded steel: Due to their very nature, knives made from folded steel are something of an antique, even when you purchase them brand new. That’s because the technique used to forge – namely forging (or casting) two or more varieties of steel together to form one, unified, strong alloy. Because of this process, the end result is a metal that is patterned due to the various layers of steel. This technique dates back hundreds of years. Although the “original” forging process of steel has been lost to the ages, the modern technique used to create strong steel in these characteristic patterns is something to celebrate.. One reason so many people are initially attracted to folded steel knives is pretty superficial – delightfully so, actually. It’s because folded steel is just so pretty that you can’t help but notice them online or in a display case in front of you. Because of the forging process off folded steel, the blade has a beautifully patterned appearance, often showing a “wavy” design Anyone who buys a knife for any purpose wants it to be sharp (there’s not much you can do with a dull knife other than get frustrated!) When you choose a well-made folded steel knife, it will stay sharp much longer than most production quality knives. That’s no guarantee, of course, that you’ll never need to sharpen your blade, but you’re likely to do it a lot less often. Hey, that’s part of the reason we call these knives “investments.” Hunters and fishermen likely know the value of a good knife. But a beautiful folded steel blade is the perfect gift – or splurge – for anyone. One way to use this quality metal on a day to day basis is through your kitchen knife set. Not only do folded steel kitchen knives perform optimally and stay sharp, they also add a beautifully unique element to your kitchen and are always a great conversation piece Chef knife: chopping herbs and nuts dicing and slicing fruits ,vegetables and meats mincing and crushing garlic cutting through melons Cleaver: A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat 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 A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. 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