Product Detail

Uses:

1. Cleaver (7″ Blade): Ideal for chopping through bones, thick cuts of meat, and hard vegetables. Its weight and thickness make it perfect for heavy-duty kitchen tasks.
2. Utility Knife (6″ Blade): Great for slicing, dicing, and general kitchen tasks that don’t require a full chef’s knife. Perfect for cutting smaller fruits, vegetables, and herbs.
3. Paring Knife (6.5″ Blade): Designed for precision work, such as peeling, trimming, and fine slicing. Ideal for intricate cutting jobs on fruits and vegetables.
4. Boning Knife (5″ Blade): Excellent for deboning meats, filleting fish, and removing skin. Its thin, flexible blade provides control and accuracy for close-to-the-bone cutting.
5. Carving Knife (6″ Blade): Made for slicing thin cuts of meat and poultry. Perfect for carving roasts, hams, or any larger cuts where a smooth, thin slice is desired.

Cleaning and Maintenance:

1. Hand Wash Only: Avoid dishwashers, as high temperatures and detergents can damage the blade and handle. Rinse under warm water with mild soap and dry immediately.
2. Dry Completely: Wipe blades and handles dry with a soft towel immediately after washing to prevent rust or water spots on the Damascus steel.
3. Use Oil: Apply a thin coat of mineral oil or food-grade oil on the blades periodically to protect against moisture and rust.
4. Avoid Cutting on Hard Surfaces: Use a wooden or plastic cutting board to prolong the sharpness of the blades.
5. Store Safely: Keep knives in a knife block, on a magnetic strip, or in blade protectors to avoid chipping and damage