Premium Mac Knife Superior Starter Knife Set - 2-Piece Japanese High-Carbon Steel Chef & Utility Knives for Professional Cooking & Home Kitchen Use

I've had these knives for about 3 years now and love them. They're still incredibly sharp, hold an edge for months, and only need to be honed and sharpened occasionally. I cook about 3 times a week, so they get a fair amount of usage. Originally bought for my college apartment, but I think i'll be using these till they give up on me which seems like maybe another 10+ yrs at least.PROS: super sharp, no rust (not sure if the other reviewer used proper knife care), light and balanced well, cuts through almost everything like butterCONS: chopping can be awkward if you're used to rocking your knife back and forth, wish the label wasn't printed on but stamped/engraved onto the knife because it's slowly washing off, carrots are a struggle to cut with these bad boysAll in all, I highly recommend these knives if you're looking for a simple set or you're looking to expand on your knife collection. The larger one works as a chef knife and the smaller as a paring knife. They're hefty enough to open watermelons, but delicate enough to slice tomatoes. If you use machines to hone and sharpen, make sure you buy something that is specifically made for Japanese knives instead of the german ones otherwise you'll ruin the edge. These knives are EXTREMELY sharp so pay extra attention when you're slicing things not to slice your finger. I did once on accident with such little force that I didn't realize I had cut myself until I started bleeding profusely. Also make sure you store these properly ie should be in a dry place like knife drawer or magnetic rack instead of wood block since they trap moisture and bacteria. Always hand wash only and dry immediately after use especially after use with acids. As long as you treat the knives well, they should last a lifetime