I have two of these knives (pairing knife and chef's knife). I love them. I must admit that I am a knife novice (i.e. these are my first "real" knives). Good to know that they get raves from experts!

While $300 bucks isn't a paltry sum, considering that an equivalent 8-piece set from Shun, which uses a similar layered Japanese steel to give it that "Damascus" effect, is $500, I'd say this Calphalon set is not a bad deal. The handles look abit oddly shaped, so I'm wondering how they feel in the hand

I have one of these. It feels pretty good in the hand, and does a decent job slicing and chopping. It picks up rust spots very easily. I admit that I am not always quick about getting the knife in and out of the dishpan, and the packaging does warn about that. Bed Bath & Beyond sells them.

how do you deal with rust spots? I have rust on my never used tortilla press *eep.

I have been looking at Shun knives but since I just bought a food processor, I think I'd better hold back on getting a santoku and stick with my super market steak knives.

maxwell, why don't you buy Sara kate a fully reclining massage chair? She deserves one!

Calphalon says to use Bar Keeper's Friend to get rid of rust.

I'd agree with Julie and Calphalon, BKF is very good for rust spots and general tough cleaning. As far as getting a Shun, I have a Chef and a Santoku, which are both very good, but the edge on the Santoku was so thin that I actually chipped the blade. They're great knives, and I didn't want to shell out beaucoup bucks for a set, so I started with what I'd use most often. Both of these are great "starter" knives.

I have not used these knifes, but i have used other Calphalon products which have usually disappointed me, good design and poor quality.

Well designed knifes are nothing new though. while as a German I wouldn't go as far as saying the German knifes are bad, the quality is amazing, I use Global knifes which are great. In the five 7 years I have had them i have had to sharpen them only twice and they cut through anything. Important is though that you use a wooden board and not a plastic or stone one. plus the Global knifes look great, and are extremely well balanced.

For $300 you could go to Korin and buy three real Japanese knives, stainless to boot. Using carbon blades all the time isn't the best idea because it reacts with acidic foods to cause an "off" taste and discoloration.

I'm a professional cook and at work we clean rust spots with a bit of Bon Ami and a cork, rubbing with the grain of the blade. We also do all our cutting on plastic boards and pretty much stick to three good knives: paring, chef's and slicer. I would never plunk down big money on anything serrated or specific for a single task.