GINSU Kiso Dishwasher Safe Purple 14 Piece Knife Set With Natural Block, Black

We bought this unit to replace an old knife holder works great.

Bought this set for my niece. She loves it. A variety of knives, super sharp, and the color makes them stand out in her kitchen.

All of the foodie knife snobs told me to go with Heinkels or Wüstof. That was about a dozen years ago. Since then, my Made in Germany Wüstof Chinese cleaver is still going strong (with regular sharpening and honing), my Made in China Wüstof chef's knive is as dull as the day I've bought it (never holds an edge for more than a few days), and my Made in China Heinkels sits in the back of the drawer unused. Picked up a cheap sankotu knife (also made in China) at Bed Bath and Beyond Outlet for $15 and the thing keeps an edge better than either of my $90 "German" knives. So to make a long story longer, I decide I need to break down and get a proper set of knives with a block. I remember those stupid Ginsu commercials from the '70s (the one where the dude in the karate outfit cuts a nail with a steak knife then cuts a tomato) and I figure, hell, $37 for 14 knives and a block and 600+ 4-star reviews? Free shipping with Prime and my Amazon benefits knocked the price down to $19. Kinda worried about the whole rust thing, but read the instructions (I know! Crazy, right?) and it clearly says HAND WASH ONLY. Might be problem with lazy or stupid people, but I want to get mileage outta these so, hand wash it is. No biggie. I gotta hand wash my Lodge Ironware so a couple knives won't kill me, unless someone stabs me with these. Which reminds me: DON'T STAB YOURSELF WITH THESE. And if you do, you're certain to get a good clean cut. Nothing worse than slicing yourself with a dull knife. These are razor sharp. They tear through vegetables like ca-ca through a loose goose. The larger knives are a bit thin and flexible, but I'm not stripping a carcass down. The serrated knives should stay sharp a while; the straight edge knives will need a good monthly sharpening (either a stone or one of those handheld dealies should suffice) along with a good honing steel. The steak knives are the icing on the cake. I can finally toss out those old 1950s era hand-me-downs. So if you're considering blowing $300+ on a "professional" set of knives because they're more expensive and therefor the "best," save your money. Most of those elite German knives are made in the same damn Chinese factories cheap-o knives like these are made in. You're paying for a label. If you want to cut meat, fish, and vegetables with ease, you can do a lot worse than these at five times the price.

For the average cooking family you can't beat these knives. I could not afford the Henkels from Germany but have owned the Chicago Cutlery knives made in the USA. Difference is that the more professional knives are extremely sharp when new but will dull down after a good amount of use. Sharpening them never brings them to factory edge and finding the right sharpner is always hard and expensive.The Ginsu knives do solve the problem of sharpening. They are not miracle knives, just a normal blade with serrations on them. Their sharpness cannot compare to new pro level knives - I would rate Ginsus a 7 out of 10 where 10 is a new pro level knife's sharpness. But the 7 rating will always stay with the Ginsu whereas a pro level knife will dull down to a 3-4 rating down the road without sharpening.They are very durable and for the price good quality, I do not miss my Chicago Cutlery implements. I use them daily in the kitchen and they are more than adequate for family cooking. Chopping, slicing, dicing, paring, can all be achieved with the set. The steak knives are very good and will easily cut that well done sirloin. I did cut an aluminum can and it works afterwards too. Slicing tomatos thinly is a little more difficult as only the sharpest knives do the best jobs. Ginsus are good sharp not excellent.One thing I noticed is that the serrations of the knife can cut the Ginsu knife block if you re-insert them for storage. I just turned all the knives serrations up so the back tang rests on the block - so removing and re-insertions don't cut into the block......I recommend it - and I've owned my for over 4-5 years and they still work great. Its a good product and my hasn't fallen apart or stained after daily use. My Chicago Cutlery knives just sit in the cupboards collecting dust......

Son muy buenos y bonitos, tenía hace años esa misma marca y los volví a comprar porque son muy duraderos y buen filo