Chicago Cutlery Walnut Tradition 10-Piece Block Set includes 2 Each 3-Inch paring knives, 1-Each 5-Inch boning/utility knife knife, 1-Each 7-1/2-Inch slicer/fillet knife, 1-Each 6-Inch utility knife, 1-Each 8-Inch chef knife, 1-Each 8-Inch slicer/carver knife, 1-Each 10-Inch bread knife knife, 1-Each 8-Inch Sharpening Steel, and 1-Each wood block. Chicago Cutlery Walnut Tradition collection features the classic styling of beautiful wood handles. Our exclusive Taper Grind™ edge technology stays sharper longer and is easy to resharpen. High-carbon stainless steel blades resist stains and rust for lasting beauty. Triple compression brass rivets hold the handles securely to blade for safety and stability.

Includes 2, 3-inch paring knives, 5-inch utility knife, 6-inch utility knife, 7-1/2-inch fillet knife, 8-inch carving knife, 8-inch chef's knife, 10-inch bread knife, sharpening steel, and wood storage block

Stamped high-carbon stainless steel blades feature exceptional sharpness and rust and stain resistance

Full tang for balance and strength; exclusive Taper Grind edge

Comfortable wood handles secured with triple brass rivets

Hand wash for best results; lifetime guarantee

Average Customer Review: ( 32 customer reviews )
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These knives are not the best that money can buy, if you are looking for that prestige, there are better choices. However, they are solid knives, even for someone like myself who uses them constantly, that will hold up and perform very well for a very reasonable price.

If you are purchasing these knives with this understanding, you will not be disappointed.

16 of 16 found the following review helpful:

Great knives that won't break the bankApr 03, 2007
By Fanshawe
I've had Chicago Cutlery walnut tradition knives for 10 years. They are not what you would call "status knives"...but then, I am not out to impress anyone with my kitchen utensils. These are very functional, very sharp, and take an edge well. I use the steel frequently, and occasionally a sharpening stone, and this works very well for me. As a test, I usually go by Julia Child's advice that the weight of the knife itself (with no pressure) should cut through the skin of a tomato when drawn over it. These knives always pass the test (after using the steel, that is).

I have considered purchasing more expensive knives for comparison, or just for the heck of it, but I just can't bring myself to do it...these work so well. I cook a lot, and they have been used extensively. Yes, they have been put in the dishwasher (horrors!) but it hasn't killed them (just lightened the wood). I do oil the handles occasionally when I think about it, though.

All in all, a good value, a knife you can sharpen easily that works great...what more do you need?

24 of 26 found the following review helpful:

J.P. Ess rebutalNov 15, 2005
By S. Duke
J.P. Ess may have sold Chicago Cutlery but he does not know anything about good cutlery and its care. Knives are not put in a dish washer because they can hit against other utensils and this dulls the knife. If sterilization is required, only sterilize the blade. Chicago Cutlery does not make the best cutlery but their value for their quality can't be beat. You can verify this statement with Consumer Reports who has ratead knives during the past two months. I have had a 20 piece set of Chicago Cutlery knives for more than 20 years and they are very durable and hold a sharp edge better than knives costing much more. My knives never go close to the dish washer and are sharp enough to shave hair from your arm! ! ! ! !

14 of 14 found the following review helpful:

Knives the way they should be made.Dec 07, 2003

These knives are made the way I wish all of my knives had always been made. They require the use of steel and occassional sharpening and oiling. Relatively speaking, they're high maintenance knives ... yet I have tried many knives that are far more expensive and haven't found one that matches the cutting ease nor good balance. The maintenance is the price you pay to have knives that are of such high quality, and I wouldn't take them any other way. While the blade will not hold an edge as long as some others, when well taken care of it will outlast the others and the edge will be sharper than all others out there, a result of their using high carbon non-stainless steel, a metal not used in virtually any other knives, and certainly none of this quality.

13 of 13 found the following review helpful:

Excellent QualityDec 07, 2001

These knives keep their edge exceptionally well. Have used a set (I'm acutally on my second set) for over twenty years. Just use the steel periodically!

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