The set contains a chef knife, chopper, paring, fillet, deboning knives and a canvas caring bag.

These knives will last multiple life times if they are used with the care they deserve, meaning that 

you only use them to cut on wood or at least soft plastic cutting board and not on ceramic plates, 

granite counter tops etc.

All the knives are razor sharp with a fine and high hardness cutting edge and they are not supposed 

to cut into bones or pry cartilages at the joints except for the chopper that is convex sharpened 

and has higher impact strength.

They are made such that the handle can be taken apart (Japanese style) and they are can be cleaned 

properly, sharpened properly and if the handle is damaged by any reason it can be replaced. They are 

also very light weight but solid construction.

At last I will talk a little bit about the steel and the manufacturing process.

I chose a Crucible Powder Metallurgy steel or CPM because powder metallurgy helps control the elements

that make a good knife steel and allows for an homogeneous composition which makes the whole steel is produced 

to have the same composition throughout. Also the CPM steel use more of the Vanadium carbides which 

are harder and more wear resistant than the Chromium carbides. The more Chromium you put in the composition 

of the steel less Vanadium carbides form and for this reason the Chrome component in S90V is at the lower 

limit for achieving stainless properties. What that means is that S90V will rust easier than a steel with 

higher Chrome content. For this reason a high Chrome steel (kitchen knives) will dull. Because of the high 

Chromium content they have low wear resistance and hardness of the blade resulting in lower edge retention. 

Another reason that they don't corrode is that they are easy to polished and the water, or acids from 

fruits don't stick in the pores of the knife.

Now, what we know so far is that S90V has the best edge retention over all non CPM steels and most CPM. 

A consequence of that is that S90V is also very hard to work with, to grind, shape and polish. This is the 

reason why if you search through all the CPM knives available for sale you will never find any that are 

mirror polished except the ones I make (see chart). The reason I do it is to improve on the stainless properties of 

the blade by not allowing water and food acids hide in the pores of the steel and corrode the blade.

I developed an entire process for that using among other things 5 microns diamond powder and I can tell 

you it takes me weeks to get the mirror finish on just one of my kitchen knives.

Now CPM tried to remedy that by adding more Chrome, and Vanadium into the mix and improved the steel in 

that respect but they sacrificed toughness (more brittle) and that makes the blade easier to damage and 

worst machinability. Also these steel materials,S115V,S125V and S145V are almost impossible to get in the 

sizes needed for knife making. This are the reasons why I believe S90V is the best steel for knives, provided 

you get a mirror finish on them.