Customer Reviews:
 Totally amazing kinves for the price!!!!!! March 8, 2006
Charles A. Eva (Boston, MA United States)
12 out of 12 found this review helpful
These knives are amazing for the price. you can't beat it! they are sturdy, cut amazingly well, never need to be sharpened and i haven't had any problems with rust! I never put them in the dishwasher because i know that they would probably start to rust. its so easy just to hand wash them. Nothing will stick the to blade so its an easy rinse wipe and your done!! For anyone looking to buy great knives but don't want to spend a lot of dough, this is the buy for sure!
ginsu knives May 9, 2005
B. Snyder (Vinton Virginia)
10 out of 12 found this review helpful
These knives are WONDERFUL! I like them better than any I've ever used, they are sharp and stay that way.
PERFORMS AS ADVERTISED, VERY NICE! November 16, 2006
J. L. Yancey (Zillah, WA)
10 out of 10 found this review helpful
I've owned this set for a few months now, replacing a cheaper set of Farberware, and am highly-satisfied. They are attractive, well-made, have a nice heft, and continue to cut well without sharpening (which is one of the primary reasons I purchased them). Though dishwasher-safe, I have chosen to wash them by hand to both preserve the edge and eliminate any possibility of corrosion. Another tip I picked up is to place the knives in the block upside-down, so that you're not pulling the blade across wood every time you remove them. I don't do this with all of them, as it didn't look very aesthetic, but do with the three in the middle (utility knives) which get used the most. A very nice set, well worth the money, just what I was looking for.
 420 is a terrible steel to use in a knife August 3, 2006
Shay Yu
7 out of 48 found this review helpful
You don't need to be a metallurist to know that steel in the 420 series is an extremely bad choice for most knives, unless it is a diver's knife or some other knife where resistance to corrosion is particularly important. All you need is some basic research (visit some metalsmithing sites, etc). I recently started work with Cutco Cutlery, and being a skeptic at heart, I did some extensive online homework independently before I was ready to accept Cutco's claim of making the world's finest.
I won't claim to be an expert on metallurgy, but from what I've learned, I do know that 420 steels are appreciably softer than 440 steels, even with a decent heat treatment (we'll give Ginsu the benefit of the doubt). Because of this, these knives will dull and lose their edge more quickly, and unless you know how to properly sharpen a knife and have the time and attention to do so regularly (e.g. a couple times a week), these knives will quickly lose their effectiveness. They'll be sharp out of the box, of course. Most knives are. But for those of you who are happy with this product, use them well for a year and then come back and write another review for us.
Bottom line is this: do not waste your money on this product. It's cheap and shiny, but it's a piece of crap. Not a great investment.
 Glad I bought these knives November 9, 2006
Classic Notes (Massachusetts)
6 out of 8 found this review helpful
After lots of online comparisons, I bought this set. They are an excellent qualify, cut great, and having six steak knives for the table and prep knives for the kitchen all in one place is very convenient. I like how they look and feel to use. The only reason I gave 4 stars instead of 5 is that I wish the block was stainless as well.
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