Ive looked at these for awhile and finally decided to try them. Theyre as sharp and hold an edge better than most expensive name brand knives. Highly recommend.

Very nice knives. Definitely worth the money. They are a bit larger than I thought. The only thing that would have made them better would be a non slip handle. The handle is made of textured plastic and can be slick if your hands are the slightest bit wet.

The blade is very sharp. We have used these for a couple of years now, and we have not sharpened them yet. Easily cuts cheese blocks, meats, and tender vegetables. Blade is slim and strong. Handles are not pretty, but have great grip. I have owned expensive knives, but none of them ever held and edge like these do. They make a great gift set for people that like to cook. Tons of value for the price!

My favorite knives no longer retained their sharpness after 20 years. I needed a very sharp knife to chop large pork loin in to tiny cubes, thin slices and pork chops ASAP. A Santoku was the best style and shape knife for the job. Luckily, our neighborhood Sam's Club carried this type of Japanese blade. I was extremely skeptical about the Sam's Club no brand knives because they were so cheap in price and the handles looked cheap too. But these were the only Santoku I could find. So I bought them anyway because I had that large pork loin roast waiting for me at home. OMG! The handles of these Santoku are sturdy and textured for easy handling. The weight of the knives are just right for meat and vegetables. I managed to slice, dice and julienne a large pork loin into paper thin slices, half inch pork chops, and very tiny cubes in just a few minutes. Amazing, incredibly sharp knife! It even handled stir fry veggies like a pro. I would expect to pay $50-$100 per a Santoku of this quality.

I would say these knifes are great for both beginners and seasoned chefs. Went to a cooking class and they had these for us to use to butterfly chicken and dice veggies. They are pretty sharp for the price and have a good weight to them. The cooking class is held by an incredible Italian chef and restaurateur so I didn’t hesitate to buy these for the house if these were good enough for him! Easy to clean, I make sure to dry them immediately after hand washing with microfiber towels and they have held up very well. Didn’t want to spend a fortune after I remodeled the kitchen and the idea of having a knife block on my counter turned me off. This was a perfect solution for me and wish I knew about these a long time ago.

Can't beat them for the price but I'm sticking with my more expensive Mora Frosts as I cut beef for a job all day long processing cattle. Don't get me wrong these are really good knives and comparable to others that are much more expensive but when you do it for a living that knife is important and you want the best you can find. Sharpened good and keeping a good smooth steel around sanded heel to toe with about 400 grit these would be fine in the kitchen although the blade is thick and kind of heavy but when it's not all day handling big deal. They will get razor sharp and hold an edge enough to work with. Just keep a steel close by but that's with any knife. Want to use sharp knives? Learn to steel a knife because even a mirror polished knife cuts better after you use a smooth steel. I do not recommend course steels. I feel I'm plenty experienced to comment as I process cattle for a living daily. You get more for your money with these cheap plastic handles that are more sanitary and easier to clean because processing plants buy tons of them which makes a strong market for them to be bought by the thousands so they sell many and helps make them cheaper. Anyway for the house if you want sharp these will get there but I don't recommend for constant all day slicing every day. To process a deer during deer season sure these will be great and I recommend the brand but not this style for a deer.

I own a restaurant and use these knifes along with the pairing knifes of the same brand. Both work exceptionally well and stay sharp. This knife is considered a hollow edge knife because it has the dimples so the food won't stick and food simply does not stick to this knife wether its cheese or raw potatoes. In conclusion these knifes are great and work better than some of my other ones that cost 10 times what these cost.

5 stars in all respects. Have used ours for three or four years and I can't believe how good they are, super sharp and they stay sharp. Only at Sam's can you buy this great quality for such a reasonable price. Sam Walton would be proud. (Also, makes a great gift).

My sister recommended me to buy knives from Sam's club. My brother-in-law bought a set of chefs & bakers knives, it has been over 1 year, still like new, no need sharpening. He used to spend over $200 on a single knife, now he absolutely love the knives and they are his favorite knives. The knives are very sharp, easy to use. I use the knife everyday. I absolutley love those knives. I will buy more to give away as holiday or birthday presents. I am so glad with the purchase, I would highly recommend it.

The santoku is a type of Japanese knife, and Japanese cooking often involves cutting lots of thick root vegetables. This knife is way too thick to be a proper santoku and while it is sharp, it is very difficult to cut carrots, daikon radish, sweet potatoes, and other thick root vegetables without the vegetables splitting. A lot of food also ends up sticking to the knife despite the granton edge, probably because the thickness ends up causing pressure onto whatever you are cutting to. Some people might like this but I was not satisfied.