EDIT 22/04/2014: 4 *
I ordered this set of new knives and this time I received my set of 4. I have a mixed opinion about the product. There are really good and less good but I do not expect miracles given the price.
Let's get this clear. For me anyway, this set is obviously a set of industrial knives that have the Japanese knife shape. For now I have only used the Nakiri and performance are poor. I have cut an onion with more ease than usual but even by pressing or rubbing a bit I could not decide a small cherry tomato ...: / it is rather bad sign. A good Japanese knife you take a tomato, you pose a slight gesture and reciprocating horizontal enough to deal with them while the tomato is accepted only by its weight. That is clearly not the case here. I had the opportunity to touch one of these knives on a trip to Japan and I was literally blown away by the pleasure one takes to use it even though it was only a mundane knife to home (not a great leader of article).
I look forward to have the opportunity to use the other. I'm occasionally in Japanese cuisine and I wanted that kind of knives because I work especially sashimi. I tested the blade with a sheet and it looks pretty sharp air while not as sharp as a quality knife. On a real blade will tend to see a particular wave pattern on the blade. Here it is straight so it is on a sharp industrial knife in the manner of home.
So much for the negative side or calm the heat. The cardboard box will not last forever but I'll try to take care of. The interior is a bit damaged but this is no big deal.
One can oppose that its relatively low price as a Japanese knife. The price of the set corresponds to the one of medium quality and a good knife blade often costs several hundred dollars. When one is a chef I can understand that we invest so much in a quality working tool even for the common man (which I am one) is well priced. In addition to these exceptional cutting blades require special maintenance or they end up rusting. A range as set stainless steel clearly means: suitable for the average user to see neophyte who has no knowledge of that fact or did not want to worry about it. Provided the stone is a 800 I recommend not to use it to directly sharpen knives and invest in a good stone between 1000 and 2000 and another 7,000 or more for a second sharpening. The stone supplied 800 can be used to smooth out the other stones before sharpening. I have great hopes of improving the cutting the knives once they have subjected their sharpening.
The visual aspect is also quite pleasant and even the best quality knives do not have a look as nice. For me it has counted because it's part of the charm of these objects.
Finally this knife will be suitable for occasional users, who do not want special maintenance ensure that these blades normally deserve or do not have the taste to pay a fortune to get not even one.
In short it is done for me and I'm pretty satisfied.
