Best knife shape for fine cutting of meat and boning.

Series of high-quality knives with blades made from so-called Damascus steel. This term describes the forging technique used, in which a total of 67 layers of high-quality knife steels are forged together. This not only creates the characteristic aesthetics on the knife blade, but also an enormous sharpness and edge retention. The handles of the knives of different sizes and blade shapes are made of pakka wood, a particularly durable, indestructible wood conglomerate used in the kitchen, which is designed as a laminated wood and has a surface that is particularly stable to the touch. We recommend storing all high-quality knives in a well-ventilated knife block. Even if the blades are labeled as stainless, high-quality knives should not be put in the dishwasher. After use, they should be wiped with a damp cloth and stored safely after drying. Sharpening instructions are included with every knife.