I cook everyday, 3 meals a day and finally got fed up with the old beater walmart knives I've been using since college (8 years ago), and decided to finally upgrade, and boy howdy am I glad I did.

Sharp right out of the box, well balanced, feel very natural in hand. The honing steel is very good as well, used it on my old knives from college, and in minutes those were cutting like new after years of use. Cleaver is very manageable. Chef's knife feels very natural in hand. Santouku is my second favorite piece in the set, its versatile, easily manageable, great for dicing. The serrated knife is great so far, just used it for bread though as of now, but is very ergonomic and comfortable to use. Shears are fantastic as well. Only real suggestion I have is there is no boning/fillet knife. Otherwise, very happy with the quality and feel of the knives. I might look into Tuo for one before I roast my next bird! Honestly the only issue I can find is I want more!

Materials are high quality. Forged not stamped blades. After a couple weeks of normal use they have held their edge well so far.

Last but not least, Looks... THEY LOOK GREAT. Very happy with the look of the knives, modern and functional. Putting this at the end since it really wasn't a top priority when I was looking, but I cant say I am unimpressed, they are very attractive and functional.

This is a very nice knife for the price. I wanted a full tang, check. I like to cook and saw this knife and thought why not so I'm learning how to use it correctly. I'm getting there. The edge is very sharp and it goes through veggies like butter. I've forbidden the family from using it because I don't want to find it one day looking like they were trying to cut the heads off of nails (like my other knives!) So far I'm quite impressed with it. I need to learn how to properly sharpen it. Quality is great, the handle and tang are pretty well matched so it feels good in the hand. the box was quite pretty but honestly I pitched it because it's not going to live in the box. I like the heft also. I will likely have to come back and update this review as I get used to using it more. At first blush, this is a very well made knife, so far I've enjoyed using it.

Some of the reviews made me alittle nervous, but I figured since I could return it if it turns out to be poor quality I might as well give them a try. Mine have been excellent. The only thing negative I can say about them would be the shears. They are hefty and strong, but you can't cut paper or plastic packaging, at least with mine.

The knives came razor sharp out of the box, and hold their edge well. I am always skeptical of people's claims on knives not holding their edge; if the steel is good, and not a Chinese knockoff, they should keep their edge. The most common reason for knives dulling is operator error.

1) Never cut on glass/stone/concrete countertop/metal/ceramic(plates). Always use either wood or plastic for your board. And no: "Just once I cut on ..." , if it wasn't on plastic or wood you damaged your blade. End of Story. Not the knife or manufacturers fault, that was on you.
2) Never put a blade away wet. Stainless should be called rust RESISTANT. If you put them away wet you risk the water finding any imperfection in the metal and that seed will cause it to rust.
3) Never clean knives with anything abrasive. Use dish soap, hot water, and a sponge/cloth. Also, they should be hand washed as soon as your done using them, not left in the sink, or put in the dish washer. If this is too much work, stick to the 19.99 sets from Walmart, decent quality knives and up require care, just how it is.
4) Did I mention no dish washer? The process can damage the handles, cause staining/pitting/rust to the blade and possibly anneal the metal. Hand wash only. Put away DRY immediately. Even better, keep some thin oil near by and give it a light wipe if you live somewhere humid.
5) Use your knife steel to maintain the edge as needed, not the weird ceramic sharpener on the back of the electric can opener, not the electric knife sharpener. Those remove alot of metal when all that is needed is for a quick steel. I like to strop them as well, but thats overkill. IF your knives get to the point of dullness that steeling can't fix them, find a restaurant knife sharpening service and bring them the knives. It's around $5 each, and they will put the proper geometric edge for the steels thickness and purpose. Knives need to be sharpened in the least heat inducing way possible to avoid annealing the edge. A whetstone and guide, or a water cooled bench grinder are the best options.
6) Let's see... Oh, don't use your knives to cut wood, drywall, sharpen a pencil, hack something open. That's not their purpose and can't be dinged on quality because the tip broke when you tried to pry something with it. And be careful, don't drop them in your sink... It's bad for them.

If you can abstain from doing the above, then your good to buy a decent set of knives. If the above sounds like too much work, or not within your life style then buy something cheap and replace them as needed.

Oh, and for those that will complain about my no glass cutting board... Buy a set of fully serrated knives. No knife will hold up to glass, but a fully serrated will last the longest. Albeit they are the worst type of knife you can buy....

Fits in well in my kichen

Just the right size for cutting, chopping, slicing, dicing in every day food prep at home. Not too heavy. Well made. I won't use it for chopping through bones, like cutting up a chicken. I'll use my larger, heavier cleaver for that.