The chef's knife is an extremely versatile, long knife, ideal for both cutting and chopping (e.g., into cubes) your food. Perfect for cutting meat or fish and for finely chopping your vegetables.

The Nakiri knife is used for cutting mainly vegetables and thanks to its light weight, it is comfortable even for daily use. Its blade is particularly sharp, has a vertical tip, and its characteristic shape resembles a cleaver. With this knife, you can easily and quickly chop your herbs and cut small and large vegetables, such as tomatoes, cabbage, zucchini, etc., with a single motion.

The Santoku knife is a general-purpose knife, where in Japanese it means "three virtues," as it can be used to finely chop meat, fish, and vegetables. The tip is more hooked than a chef's knife, while the short blade length makes it ideal for finely chopping your food. Its lightweight makes it comfortable for frequent use, while the grooves on the blade hold air to prevent food (especially fatty foods) from sticking to the blade when cutting.

The utility knife is a versatile tool for any kitchen, as it is ideal for cutting vegetables, fruits, herbs, dried fruits, bread, cheese, and a wide variety of other products. It is perfectly balanced and particularly lightweight, maintaining its cutting sharpness for a long period of time.

The paring knife is ideal for cutting, peeling, and slicing small fruits and vegetables. Thanks to the shape of its blade, you can use it to create carvings and decorations for garnishing.

The blade is made of AUS-8 steel with medium carbon content and high chromium content. It offers an excellent balance of properties between hardness, blade sharpness, and corrosion resistance. This balance provides long-lasting durability and is the favorite metal alloy for many quality knife enthusiasts.

Its hardness rating is 58 HRC (a knife with a hardness above 56 HRC is considered good).

The handle is made of ABS plastic which is lightweight providing you with comfort during use. Additionally, it is distinguished for its high strength and durability as well as its easy cleaning.

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.