@RiotDemon, I think I would be very satisfied, but ‘happy’? My threshold for happiness rises to a wee bit🤏higher bar than a few knives, but that’s just me, Demon. As the late John Lennon once sang, ‘Happiness Is A Warm Gun’! I must say, Yes It Is!
I never understand these 10-piece sets. I’m happy with a chef’s knife, a paring knife, and a bread knife. When you get a set, you usually end up with lots of inferior quality knives. Just takes up counter (or drawer) space. I guess people think it looks “chef-y” but real chefs wouldn’t be caught dead with a set like this.
An attractive combination (and a great deal) is the Victorinox 8" Rosewood chef’s knife at $44. The Victorinox 3.25" Rosewood paring knife is $19. There, you’ve got a set that’s a million times higher quality for $8 more than this.
@Narwalt, The hardenability of 440C is due to it having the highest carbon content in the 440 group. Because of this, 440C is one of the most common stainless alloys that is used for knife making. That said, this is logically, or likely the alloy used to make these knives. Now, JSYK, if [which is probably the case] they’re made in China, then all bets are off & they Will spot-rust within 3 days, or less!!
@1DisabledWarVet
Anywhere it says it’s 440c?
I can see it being 420, 440a, or x30cr13
I’ve seen all three, even 420j, be advertised as “high carbon”.
I was hoping they could be x50crmov15/1.4116, or x55crmo14/1.4110 which imo would be great.
440C, which iirc is the same as AUS10, I’d highly doubt they’re made of.
That’s used for “mid range” knives sure, but in context mid range is usually around a hundred a knife.
Negative Amazon reviews also mention it not keeping an edge well, and being pretty bendy, so I’m guessing it’s one of the three I listed. Or stamped/cut x50 or x55 with little heat treatment.
For 440c, I’d be expecting to see a fair share of negative posts about brittleness. Cracks and chips. From people who instinctively use their knives to pry and twist, and not just cut straight up and down.
@1DisabledWarVet
Okay, doing a little more googling and AUS10 is close to 440C but not the same.
Despite the rust issues, which can happen on cheaper metals, I still stand by everything I say by being extremely skeptical of it being 440C.
Including the lack of brittleness complaints.
My hope is on x50crmov15 with a milder heat treat, which is relatively rust resistant for a high(ish) carbon steel, but not able to handle the sort of abuse that most home cooks subject their stainless utensils to.
@Narwalt, you’re likely a lot more knowledgeable than I am about how knives are made, and which alloys are used. What I actually did was simply Google, ‘When knives are made out of High-Carbon Stainless Steel, what alloy is used to make the knIves?’ I clicked in that A2A & I was sent a few links, but copied, plagerized [mspld], or just quoted the 1st link’s summ-ary. I stupidly assumed I was helping a fellow meh member out,… but I can see now, you guys are very hard to please. My Bad!! I can also see now I was wasting my time on this A2A especially because the Inquirer, You, already, more, or less, knew the answer to your own A2A, and it’s not like you shun using Google!! Anyway, I apologize for wasting your time; it will not happen again!
@czardmitri I’m not sure what you would call it. It doesn’t have a traditional handle sandwiching a tang, rather the handle and blade appear to be one piece. There is no seam that I see.
@RiotDemon, yes, other than my disabilities, I’m quite well, happy & content in my old & ornery ways. Not meaning to confuse anyone other than myself, one posted comment has nothing to do with the other. I’m Sorry if I left that impression. I already have a few firearms; more than enough to do myself, or any1 else in, but I quit doing that after the war; it’s just not my thing, but Thank You, Man for your concern. I was only just trying to be funny with a bit of light sarcasm & thought I was actually centering my comment around what you said about happiness. Also, my insomnia has me up at all hours, like it’s 4:17AM right now,…guess i’ll take some of Tommy Chong’s Nano CBD Nice Dream drops & 🥱 !!
I own a version of these - different block with more knives and they are very good. The scissors cut well, but the little inner rubber part of the handles are annoying because they fall out easily.
@sjk3@werehatrack Many many moons ago I had the original Ginsu (that I bought C.O.D. - that long ago). Worked well as a kitchen knife, but when my kid brother needed helped building a coop for his newly acquired racing pigeons, with no saw at hand, I thought , why not?
It worked like a charm on the plywood, dowels, other assorted wood pieces. After a deep cleaning, that Ginsu went right back into my kitchen drawer for many more years of slicing and dicing. I lost it in one of my moves. The new version isn’t quite the same.
@IAMIS, I also did some very stupid stuff whenever I got stoned on Cambodian Red, or some good skunk weed. I do Not partake of that herb any more, though I still do stupid stuff, but I just blame it all on my old age.
A 25% (inc. shipping) discount on $80 is not enough to convince me to abandon my collection of older Wüsthof and Sabatier blades. Although the Cuisinart name is somehow muddled in my mind with Julia Child…
@MrNews Which Sabatiers do you have? (Sabatier - by itself - is not a specific brand name.) My own collection, dating from the early '70s, are 4-Star Elephants. Their original trademark (stamped on both the blade and handle) was four stars followed by an elephant icon. Steady usage has worn the marks away, and some of the blades bear the ravages of time - but I would never consider replacing them.
@rpstrong The newer one (early-90s) only says “Maitre de Cuisine,” the other (1970s) says “Professional/ Made in France/ Stainless Steel.” They are both 6" utility knives, but the older one’s handle has a pronounced thumb guard.
What little is shown in these photos plus what’s visible in the nearly detail-free info on the Cuisinart site leads me to suspect that the handle and the blade are all one piece. This does not bode well for the chances that the blade’s material is optimal for cutting purposes. It’s probably more than good enough for most casual kitchen uses, but some of us are less casual.
As someone who loves to cook, and is lucky enough to live next to a chef who is constantly gifting (or regifting) me knives you can never have too many.
From my stub-handled Fini to my MAC, I own about 8 chef’s knives from 8" to 12.5" (which is more of a tiny sword at that point.) Those knives get all the use. I hate paring knives, but they are necessary. Bread knife gets more action than the paring.
My point is, although I have boning knives, veggie and meat cleavers, santokus, sushi knife, all those useless length ones this includes that don’t ever get used. All you need is a good chefs knife and a serrated bread knife and you could do 99 percent of everything.
My ultimate advice, though, is get a Worksharp knife sharpener and any thrift store purchase can be a scalpel.
@KNmeh7 +1 on the worksharp. I just got the blade grinding attachment the other day, haven’t even gotten to try it yet. When I got the sharpener the first thing I did was load up on knives from thrift stores for practice.
I did buy a whetstone after that, but it was more for the zen activity (and to easily take on vacation, the knives in every kitchen we’ve ever stayed in have always been as sharp as tongue depressors). If I want something sharp the worksharp does it no questions asked.
@djslack I also have the blade grinding attachment and have used once. The regular Ken Onion version does such a good job, I haven’t really felt the need to use it much. Someday…
Specs
What’s Included?
Price Comparison
$79.99 at Target
Warranty
Lifetime Warranty
Estimated Delivery
Monday, Jun 28 - Wednesday, Jun 30
Cut it out!
Dumb photos - why not show all the other knives?
@Kyeh Using the plural “photos” is generous
@Kyeh thankfully targets website has them
Lorena Bobbitt Approved!
Wasn’t she charged with a Misdeweiner?
@bgammill, No, I think it was a Felonyweiner!!
Hold the mustard!! 
@bgammill She definitely didn’t Missdeweiner
Cuisinarathon part 2: All the Cuisinart products you want. As long as you only want one.
I was thinking, some smartass company should make a knife block with one chef’s knife and then a bunch of dummy handles in all the other slots.
@awk They probably do this for movies/TV, as long as getting such a stage set costs less than the real thing.
I own these knives in a different block. I’m pretty happy with them.
@RiotDemon, I think I would be very satisfied, but ‘happy’? My threshold for happiness rises to a wee bit🤏
higher bar than a few knives, but that’s just me, Demon.
As the late John Lennon once sang, ‘Happiness Is A Warm Gun’! I must say, 
Yes It Is! 
I would suspect Meh to sell dull things, but Cuisinart is rather sharp. Did Glenn cut the cheese?
OH MY GOD THEY KNIFED GLEN!!!
@shahnm AND BLOCKED HIM!!!
I never understand these 10-piece sets. I’m happy with a chef’s knife, a paring knife, and a bread knife. When you get a set, you usually end up with lots of inferior quality knives. Just takes up counter (or drawer) space. I guess people think it looks “chef-y” but real chefs wouldn’t be caught dead with a set like this.
An attractive combination (and a great deal) is the Victorinox 8" Rosewood chef’s knife at $44. The Victorinox 3.25" Rosewood paring knife is $19. There, you’ve got a set that’s a million times higher quality for $8 more than this.
@owenversteeg, Yeah & still $16.99 cheaper than Target’s!!
@owenversteeg Yes, this. Victorinox is great and inexpensive. I opted for the less attractive Fibrox handles, but the quality is fantastic.
The DiscoveryID version to watch in a future episode of Kenda?!
Probably too much to ask here, but any chance we can know the name of the alloy used?
@Narwalt, The hardenability of 440C is due to it having the highest carbon content in the 440 group. Because of this, 440C is one of the most common stainless alloys that is used for knife making. That said, this is logically, or likely the alloy used to make these knives. Now, JSYK, if [which is probably the case] they’re made in China, then all bets are off & they Will spot-rust within 3 days, or less!!
@1DisabledWarVet
Anywhere it says it’s 440c?
I can see it being 420, 440a, or x30cr13
I’ve seen all three, even 420j, be advertised as “high carbon”.
I was hoping they could be x50crmov15/1.4116, or x55crmo14/1.4110 which imo would be great.
440C, which iirc is the same as AUS10, I’d highly doubt they’re made of.
That’s used for “mid range” knives sure, but in context mid range is usually around a hundred a knife.
Negative Amazon reviews also mention it not keeping an edge well, and being pretty bendy, so I’m guessing it’s one of the three I listed. Or stamped/cut x50 or x55 with little heat treatment.
For 440c, I’d be expecting to see a fair share of negative posts about brittleness. Cracks and chips. From people who instinctively use their knives to pry and twist, and not just cut straight up and down.
@1DisabledWarVet
Okay, doing a little more googling and AUS10 is close to 440C but not the same.
Despite the rust issues, which can happen on cheaper metals, I still stand by everything I say by being extremely skeptical of it being 440C.
Including the lack of brittleness complaints.
My hope is on x50crmov15 with a milder heat treat, which is relatively rust resistant for a high(ish) carbon steel, but not able to handle the sort of abuse that most home cooks subject their stainless utensils to.
@Narwalt, you’re likely a lot more knowledgeable than I am about how knives are made, and which alloys are used. What I actually did was simply Google, ‘When knives are made out of High-Carbon Stainless Steel, what alloy is used to make the knIves?’ I clicked in that A2A & I was sent a few links, but copied, plagerized [mspld], or just quoted the 1st link’s summ-ary. I stupidly assumed I was helping a fellow meh member out,… but I can see now, you guys are very hard to please. My Bad!! I can also see now I was wasting my time on this A2A especially because the Inquirer, You, already, more, or less, knew the answer to your own A2A, and it’s not like you shun using Google!! Anyway, I apologize for wasting your time; it will not happen again!
Assuming not full tang?
@czardmitri I’m not sure what you would call it. It doesn’t have a traditional handle sandwiching a tang, rather the handle and blade appear to be one piece. There is no seam that I see.
@czardmitri /giphy wutang
I don’t need anymore knives for my kitchen, hunting, or for self-defense. I Am looking for a nice 357 magnum, S & W, though.
@1DisabledWarVet you mentioned that happiness is a warm gun, and now that you are searching for a 357 Magnum. Are you ok?
National suicide prevention hotline
800-273-8255
@RiotDemon, yes, other than my disabilities, I’m quite well, happy & content in my old & ornery ways. Not meaning to confuse anyone other than myself, one posted comment has nothing to do with the other. I’m Sorry if I left that impression. I already have a few firearms;
more than enough to do myself, or any1 else in, but I quit doing that after the war; it’s just not my thing, but Thank You, Man for your concern. I was only just trying to be funny with a bit of light sarcasm & thought I was actually centering my comment around what you said about happiness. Also, my insomnia has me up at all hours, like it’s 4:17AM right now,…guess i’ll take some of Tommy Chong’s Nano CBD Nice Dream drops & 🥱 
!!
I own a version of these - different block with more knives and they are very good. The scissors cut well, but the little inner rubber part of the handles are annoying because they fall out easily.
But can they cut a tin can in half then slice a tomato like a Ginsu knife?
@sjk3 The Ginsu is a saw. Knives do not have teeth.
@sjk3 @werehatrack Many many moons ago I had the original Ginsu (that I bought C.O.D. - that long ago). Worked well as a kitchen knife, but when my kid brother needed helped building a coop for his newly acquired racing pigeons, with no saw at hand, I thought , why not?
It worked like a charm on the plywood, dowels, other assorted wood pieces. After a deep cleaning, that Ginsu went right back into my kitchen drawer for many more years of slicing and dicing. I lost it in one of my moves. The new version isn’t quite the same.
Did this bring a tear to anyone else’s eye? Meh, selling knives again. Like the good old days. Are speaker docks far off?
I try to stay away from knives when I’m hammered.
@IAMIS not to mention hammered knives are kind of dangerous
@IAMIS, I also did some very stupid stuff whenever I got stoned on Cambodian Red, or some good skunk weed. I do Not partake of that herb any more, though I still do stupid stuff, but I just blame it all on my old age.
A 25% (inc. shipping) discount on $80 is not enough to convince me to abandon my collection of older Wüsthof and Sabatier blades. Although the Cuisinart name is somehow muddled in my mind with Julia Child…
@MrNews Would a 100% discount be enough? I’d think the Wusthof’s would have to be in pretty rough shape to think twice about these.
@MrNews Which Sabatiers do you have? (Sabatier - by itself - is not a specific brand name.) My own collection, dating from the early '70s, are 4-Star Elephants. Their original trademark (stamped on both the blade and handle) was four stars followed by an elephant icon. Steady usage has worn the marks away, and some of the blades bear the ravages of time - but I would never consider replacing them.
@rpstrong The newer one (early-90s) only says “Maitre de Cuisine,” the other (1970s) says “Professional/ Made in France/ Stainless Steel.” They are both 6" utility knives, but the older one’s handle has a pronounced thumb guard.
@skrubol I would settle for a 98% discount. Although the Wüsthofs are in excellent shape…
What little is shown in these photos plus what’s visible in the nearly detail-free info on the Cuisinart site leads me to suspect that the handle and the blade are all one piece. This does not bode well for the chances that the blade’s material is optimal for cutting purposes. It’s probably more than good enough for most casual kitchen uses, but some of us are less casual.
As someone who loves to cook, and is lucky enough to live next to a chef who is constantly gifting (or regifting) me knives you can never have too many.
From my stub-handled Fini to my MAC, I own about 8 chef’s knives from 8" to 12.5" (which is more of a tiny sword at that point.) Those knives get all the use. I hate paring knives, but they are necessary. Bread knife gets more action than the paring.
My point is, although I have boning knives, veggie and meat cleavers, santokus, sushi knife, all those useless length ones this includes that don’t ever get used. All you need is a good chefs knife and a serrated bread knife and you could do 99 percent of everything.
My ultimate advice, though, is get a Worksharp knife sharpener and any thrift store purchase can be a scalpel.
@KNmeh7 +1 on the worksharp. I just got the blade grinding attachment the other day, haven’t even gotten to try it yet. When I got the sharpener the first thing I did was load up on knives from thrift stores for practice.
I did buy a whetstone after that, but it was more for the zen activity (and to easily take on vacation, the knives in every kitchen we’ve ever stayed in have always been as sharp as tongue depressors). If I want something sharp the worksharp does it no questions asked.
@djslack I also have the blade grinding attachment and have used once. The regular Ken Onion version does such a good job, I haven’t really felt the need to use it much. Someday…