Got any stellar cutlery for food prep, at home, that you use and love? Got any favorite dishes they make easy to prepare? Now and then, over the years, I've used a decent knife. But until now I've never owned a few good-quality ones. I'll say one thing: The sharpness of these things is a revelation. Hardly the same thing as the well-sharpened basic knives I've typically used. Night and day. Shun Classic Chef's knife, 6" (#DM0723) -- Smaller and nimble, this thing's a joy to use. Handle could be a bit more ergonomic, but OMG the sharpness of the blade is hard to describe. As much a general utility knife as a chef's blade, it makes very short work of any cutting task. Specs, for what it's worth, of the set of these three knives: 16º cutting angle; 68 layers of folded steel; full tang; Rockwell hardness 61; ebony handle. Shun Classic Paring knife, 3.5" (#DM0700) -- Exceptionally sharp, it makes trimming smaller fruits and vegetables simple. A little large for something like carving, but it's almost like carving when taking an apple or other fruit in hand. Zip zip ... and it's done. Shun Classic Vegetable Cleaver, 7.75" (#DM0712) -- A larger, heavier cleaver style, it's designed to handle any vegetables needing chopping or dicing. Goes right through a whole head of cauliflower like it wasn't even there. Root vegetables (even beets), scallions, peppers ... easily sliced. Big enough to put a bit of pressure on the spine, if a bit more force is needed. Can't say that I've done any full-course meals, yet, with them. But numerous smaller dishes have come out really well. Slicing through a fish to make fillets is child's play. Slicing a thick cut of beef, no problem. Cutting up a mixed salad, too. Fine-cutting work on individual vegetables or fruits. Chopping up garlic or onions. Tomatoes sliced as thin as about ~10 sheets of paper. Same with ginger. Speaking of "ginger," one could easily lose a finger with these things. Got to be much more careful; then again, there's so little risk of flubbing a slice, with these. Slightly dulled (folded) edges are quickly handled with the honing steel. Haven't needed to sharpen them yet, and I don't suppose I'll need to for awhile. Tough blades, it looks like. We'll see how they perform over the coming year. The local shop's a good one, and the gentleman that runs the place is "old school" when it comes to good-quality blades and keeping them sharp. Unless I chip them or make a mess of things, these should last a very long time.