Chicago Cutlery 18-Piece Insignia Steel Knife Set with Block and In-Block Sharpener Features
- Professional high-carbon stainless steel forged blades with stainless steel handles.
- Exclusive Taper Grind edge technology provides optimum sharpness for precise cutting and is easy to re-sharpen
- High-carbon stainless steel creates a stronger, harder blade resisting stains, rust and pitting
- Full metal tang extends from the tip of the blade to the end of the knife forming part of the handle; provides added strength, balance and control
- Forged bolster keeps your fingers from running up on the blade
The most helpful favorable review by Just Thinkin'
30 years with Chicago Cutlery!
We received our first set of Chicago Cutlery knifes (didn't include steak knifes) 30 years ago from my husband's aunt as a wedding gift. They had wooden handles. We still have them! They're still sharp and I still prefer the paring knife over every one I've tried. In fact I even bought a second paring knife - just in case!
On a lark when I saw this set, 18 piece Insignia Steel Knife Set, on the Deal of the Day (almost two years ago) I bought it for my husband for a Christmas gift. He's gotten into cooking and I thought it would look nice setting out on the counter. I think it may have been his favorite gift and one we use constantly. The knifes stay very sharp - still haven't needed sharpening two years later! We never put any of them in the dishwasher (per manufacturer instructions) and they have never needed polishing (other than hand drying) or any other care.
Everytime we use the steak knifes with guests they are amazed at the sharpness of the blade. They don't need to be serated. They sliced through everything.
My nephew is getting married in just a few weeks and I've decided to ignore his wedding registers and buy him a set like ours. I know he and his new wife will use them for years! Somehow seems fitting to pass on the tradition.
The most helpful critical review by H. Hanasik "Kitchen Couple"
Good Starter Set of Knives 
These are our daily use knives, particularly the paring knife, and steak knives. We've owned them about four years.
They are beautiful, clean up well, but occasionally do need to be polished when water or rust spots appear. We don't dishwasher the chefs or carving knife, but we do dishwasher all of the other knives.
Stainless steel doesn't sharpen to as keen of an edge as some other high carbon steel knives, but then the high carbon knives discolor more readily. That is the trade-off.
As a result, for heavy veg prep, we'll grab the Global chefs knife. For raw meat, we prefer the Shun. At the dinner table. for roast or turkey carving, the Henckles outperforms the included knife.
The scissors come apart for easy dish-washing and sanitizing and cut chicken bone with some effort. They stay sharp though, we've assaulted many a double walled cardboard box with them and haven't deemed it necessary to sharpen them yet. The honing steel is about all it takes.
In hind sight, while we've collected particular knives for particular work thus obviating the need for the two largest knives in the set, we'd still buy this just to have a matching counter top set.
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