This set by Tramontina contains the five knives needed to cut everything from bread to fine herbs. There's a 10-inch bread knife, an 8-inch chef's knife, a 6-inch utility knife, an 8-inch slicer, and a 4-inch paring knife. Stain-free high-carbon steel is the industry standard, and each knife's tang extends all the way through to the handle, which provides a greater heft and better balance than inferior 3/4- or 1/2-tang knives. The nylon handle feels comfortable, and the bolster, where the blade of the knife meets the handle, is solid and will keep fingers safe. The hardwood block keeps knives handy and protected, and there's a sharpening steel to keep blades in line. It's best, as with all good knives, that you stick to hand washing them. --Maria Dolan
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Just received the Cutlery set and so far I am very happy with the quality of the knives. I am not a professional chief but I do know my way around a kitchen. I like the size and balance of the knives. They seem like a well made quality set. Hopefully they will last for a long time.
I love these knives. The price is so reasonable but I don't think I sacrificed anything for the cooking I do. The only thing that would have enhanced my purchase was an option for a larger 6 knife set with 2 other common knives added.
This knife set is the antidote to Kitchen Pretentiousness...if you're serious about your cooking and kitchen work, that is. I've had my set for 15 years....purchased after reading a remarkable Consumer Reports study in which this set came in just behind the full Wusthoff professional (but at 1/4 the price). Tramontina here submits its' entry into the Hard Boiled Chef's Necessities competition with this knife set. Great steel, full tang, no frills, no nonsense, all the knives you really need in a kitchen with none of the redundancy/duff that many of the big (including the Wusthoff) sets have. I regularly sharpen/hone the set and it behaves as if infused with magic. I cook a lot, I cook well, I require good tools, and this has easily been my best kitchen investment.
If you cook a lot, then you know the value of a good knife set. I have owned my Tramontina Professional Series Cutlery Set (5 Knives, Steel, and Block) for almost 10 years. These well made knives feel good in your hand and have great balance while working with them (favorite is the Chef's knife). The blades are made of high-carbon stainless steel with full tang handle, black nylon grips and three stainless rivets. They hold an edge for quite a while and the steel does a nice job maintaining in between sharpening. My set has an additional six-inch utility knife with a serrated edge side to it instead of the bread knife listed. This set has been outstanding and has been one of the best purchases I have ever made. Used daily, the set has held up very well. The only problem I have had is when a houseguest used the four-inch paring knife improperly trying to separate frozen food and broke the blade. Tramontina was great and replaced the knife no problem under their 25-year warranty. This is a great set when used properly. I always hand wash my knives even with the black Nylon handles. With proper use and thoughtful care, this set should last you 25+ years easy.
Reviewed in the United States on November 27, 2007
I've had this knife set for 5 years and I still love it. The knives more than hold their own against much more expensive ones, and are immensely well suited for serious prep work. True story: I took the chef's knife to a "knife skills" cooking class at the local culinary school, and the teacher absentmindedly picked it up and began using it instead of her (fabulous and expensive) Wustoff model. After she used my knife for several demonstrations she realized her mistake and remarked how much she liked using it. When I told her how inexpensive it was, she was stunned. As with any good knives, you do need to take care of these by using the steel regularly to maintain the edge, and they should be professionally sharpened every year or two. Also, they should be washed by hand (soak them for a few minutes in hot soapy water, and they'll clean right up). You simply can't do better for the money with these knives and I wouldn't trade them for anything.
UPDATE, November 2012: Five years later, these knives are still going strong with an annual sharpening and regular honing in between.