The BODUM CHEF Knife Line consists of 24 different knives, a sharpening steel and a carving fork. They are handmade of the finest Japanese blade steel: Molybedenum/Vanadium stainless steel (AUS6M), hardened to HRC 57° or 420J2 stainless steel, hardened to HRC 50°. The handle is cast in stainless chrome steel 18/8 and has a special die-cast texture for a non-slip effect. Even the BODUM CHEF Knives should be sharpened regularly: hold your knife at an acute angle towards your sharpening steel, then sharpen both sides of the blade alternately with consistent pressure. By the way: serrated knives don’t need re-sharpening.For fish: this long blade is extremely flexible. It separates e.g. salmon from its skin easily and fillets it into the finest slices without hurting its delicate fibers.About the care of the BODUM CHEF Knives: good knives dont belong in the dishwasher. Finest grinding particles in the dish soap affect the blade and make it edgeless. Good knives should be cleaned with a damp towel and then wiped dry. With the proper care the BODUM CHEF Knives will last a lifetime.Size: 27 cm, 11 inches