UPDATE 5/17/2019:Alright, I have been using these knives for about 6 months now. I still absolutely love them. I can tell I need to touch them up a little, and I would still say the chef’s knife is superior to/sharper than the Santoku, but I just tested the chef’s knife to a regular piece of notebook paper. It takes a little more angling than a fresh Victorinox Fibrox Pro and the back of the knife seems sharper than the front, but it’s definitely razor sharp. I personally love the weight and the feel in my hand but everyone is different. The fact that it technically CAN pass the paper test supports the perception that it’s super sharp.For $60 you seriously can’t go wrong. And this is after 6 months of use, without honing it every single time like you’re supposed to.Also, I hand wash my knives and immediately dry them - there is no rust anywhere after 6 months of regular, almost daily use. They have been my go-to knives for all my food prep. I can’t wait to get a knife sharpener and spruce them up a little further. I’ve uploaded a new photo comparing it to the Vremi chef’s knife and the Victorinox Fibrox, as well as the chef’s knife to the santoku from this same set.UPDATE 11/23/2018:Been using these knives for a about 3 weeks now, but I haven’t really used them all. Pretty much, I can attest to the quality of the Santoku, the Chef’s knife, the slicing knife, and the scissors. Everything else feels and looks of great quality but haven’t had occasion to try it out.The one thing I could say is beware, cutting zucchini led to a film on my knife that took some effort to eliminate and even then, it almost looks like it’s still there just not fully visible. Something also led to a scant bit of film on my slicing knife. You can see it in the last photo. Only tried washing with soap and water so far - haven’t resorted to anything else yet. I still hand wash shortly after using and thoroughly dry immediately after though.Also, be careful to dry the scissors around the rivet (is that what it’s called?). Water tends to collect in here a little and I think that may have led to rusting for some users.Still loving the knives and still beautifully sharp. Made preparing Thanksgiving dinner a lot quicker! On a separate note, be careful to not let your knives touch carbon including cast iron. Apparently just touching can “infect” your knives with rust. Also, please be very careful around these knives. My mom dropped the long slicing knife (8”!) and it nearly landed on her foot.ORIGINAL REVIEW:Wow!!! Just wow.Ok, let’s start with the photos. I took photos of each individual blade close up, a couple jnife handles close up, the scissors close up, the honing steel close up, a knife in the white cardboard handle held up against my cabinets to show that the handle is a more cream color (not a stark white like the cardboard sheath), the knife block close up, the entire set laid out, the entire set laid out against my kitchen counter and countertop items for size comparison, all knives in the block on my counter by the stove for size comparison, the knife block against 3 wine bottles for width comparison and the block from the side next to 1 wine bottle for size comparison. Whew! It looks beautiful in my kitchen, I think, and I kind of like the black and white contrast versus white handles in a wood color block. The black also matches my utensil crock and part of my theme but the white handles perfectly match my cabinets.i have the Vremi knife set and it’s great and they are sharp, but I needed/wanted some steak knives. After poring over reviews of several knife sets on Amazon and elsewhere, it seemed like Emojoy would be a good choice for my kitchen aesthetic and my budget. Plus, the reviews all boast about how sharp they are, and after using the Vremi set (versus the old set I was using and most knives I’ve ever used), I know how much of a difference sharp knives really make!These ones have plastic handles, but they do not feel cheap. However, one thing I noticed as I was taking photos - the steak knives are NOT full tang. I think this is relatively common but it certainly gives the steak knives a much cheaper appearance. One reason I took so many photos is I really wanted to know what the steak knife blades looked like. I’m used to steak knives with not overly pronounced serration and I’d say these fall somewhere in between what I’m used to and what I don’t like. I say that in a good way though. I haven’t used them to cut steak yet but I envision it going well.I have used the Santoku knife now though, to dice up some raw chicken breast. I think these are indeed very sharp and that’s without even honing the edge first. I don’t even know if that’s the right knife for the job but it certainly worked well. It felt as though it was just sliding through the chicken with little effor on my part.The handle also has a very nice weight and really, the knife just feels nice in your hand. I really like it.The block is a touch wide for my taste. It stands out a little too much. But, that’s fine. It could be worse.As I mentioned when detailing the photos I uploaded, the handles are CREAM color, they are NOT bright white! If you have a stark white kitchen these are not a perfect match.Some reviews report rust, but I only ever hand wash these and I will promptly dry them so hopefully I don’t see any rust, but I’ll report back later on if that comes up.So far, I love the look, feel, size, and color of these knives. I would totally recommend them. Oddly, this random brand “Emojoy” has better reviews than a comparable Cuisinart set I was originally looking at.If you are used to cheap knives, by all means, try these and see the difference for yourself that good knives can make!