THE FRENCH CHEFS

Butcher knives; Can openers; Cheese slicers; Chef knives; Egg slicers; Flatware, namely, forks, knives, and spoons; Hand tools, namely, tongs; Hand-operated choppers; Hand-operated slicers; Meat tenderizer, namely, a kitchen mallet; Non-electric can openers; Non-electric fruit peelers; Non-electric vegetable peelers; Nutcrackers; Paring knives; Spreader in the nature of a small knife for butter or cheese; Zesters