Chicago Cutlery Insignia2 2-Piece Knife Set

I bought this set of knives after returned a disappointing santoku knife I got from Target. This one is so much better, has excellent weight, feel very balanced in hand. Most importantly, it's sharp! Even the small knife comes with it is well-bulit, too. I'm very happy with it. I'd give it 4 stars for performance, then there's price so it deserves a 5!

I was curious about what a Santoku knife a Japanese-style chef's knife was all about, and bought this pair because in my mind $19.99 beats paying something like $195.95 for a similar-looking Henckel, or Sabatier, or the such. And if I didn't like it, I figured that $19.99 wasn't much of a loss.

Turns out that this is a solid-built, solid-feeling, heavy but well-balanced tool.

I've had it for a week or so, and by now I wouldn't know what to do without it (this goes as well for the cute little companion paring knife). It just fits naturally in my hand, and works wonderfully.

So treat yourself, go splurge, It's worth it and much more.

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Santoku knives are wonderful; easier to use on vegetables than a chef knife, at least in my hand. It took a bit of use to get the feel of, but I'm a believer.

Chicago Cutlery is a great value, especially the line with black hadles. Easy to grip, and well made. The blades are high carbon and will hold a fine edge, Comparable to my Calphalon knives and and a lot of top grade older carbon steel from Granny's kitchen. I'm not in the Wusthof tax bracket, but I know a good knife.

Get a steel and keep the edges up. You'll be really happy with the amazing quality at this price.

And PULLEEZ don't put it in the dishwasher! Ruin! Wash them and dry them as you go, and it will last for decades

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I have been using these knives for about 1 year and am loving them. I am the cook in my house. I grew up in a grocery/meat market and must have SHARP knives to cut up everything. These knives pass the test.

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I'm a bit disappointed. Chicago's Insignia 2 line is Chinese-made, but is generally a good value in a forged knife. The paring knife is about par: good steel, quickly takes a nice edge, but is too soft to hold it for long. However, the santoku's steel seems softer than the parer's, and won't take a decent edge, let alone hold it. The thin santoku blade really needs tougher steel with a harder temper. On the upside, these are quite a bit better than the ordinary supermarket stainless knives.