Messermeister Meridian Elite Chef's and Paring Knife Set

I love this knife set! Both knives are very sharp from the package. The craftsmanship on these knives is superb! The big chef's knife is very comfortable to use, it's dicing and slicing without strain. I also have very good japaneese santoku knife but this chef's knife replaced it for me in 75% percent of my kitchen tasks.

I love these knives. I've owned them for over 12 years and they are still as great today as they were when I first bought them. I love the curve of the blade, it's perfect for a easy rock to be able to chop quickly. I've used my friends' and family's Wusthoff and Henckels knives and they don't rock as well and make it so hard to chop or cut precisely and quickly. You do need to remember to use the steel regularly otherwise the knives will dull (same as any other brand) but even if that happens Messermeister has an AWESOME knife sharpening program where you can ship your knives to them and they will sharpen it for free, you just have to pay shipping back to you ($10 for first knife and $1 each addnl) and your knife is as sharp as the day you bought it.

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Obviously, knives are like stereo equipment; the only limit to what you can spend is what you have to spend. If you want to blow hundreds or even thousands on knives, be my guest. I am not a professional, and Messermeister is so underrated that they are still a steal.

They are German steel with a Japanese angle...lighter than many other big German names (and less expensive) but heavier and not hardened to 60+ rockwell so you have less of a brittle edge and something that is a tad more forgiving in the event that you are unlucky enough to hit a bone/pit/stone/whatever and ding the blade. You don't even have to use a specialized rod (like you may with other brands...shun, I look at you) to hone them. They have only a partial bolster, which means they are far less of a pain to sharpen. I had a slimmer paring knife that I kind of miss...that's not in any way a knock on this, though, since I was recently at a knife store, and every paring knife there had almost precisely the same profile...It's just an oddball I had that I miss, apparently.

I have only cut onions, carrots, and softer things, but my knives came sharp and are still sharp. Not razor sharp, but easily eclipsing the fairly decent knife I was using.

I haven't gotten them dull enough to sharpen, but learning to sharpen your own knives is stupidly easy; one youtube video away. In the event that you don't want to do that, there is almost always someone with a setup at a sporting/gun show or in a kitchen store near you.

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Meridian Elite is a terrific brand of kitchen knives. I was happy to find them on Amazon for such a reasonable price.

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