Attractive design, a bit hard, top processing, steel 1A

I bought the knife set of 4 (knife block, chef's knife, Santoku knife, small knife).
Now, after six months use I can only say: Highly recommended.
I have to agree with the other reviews, it is a little hard. But that is the only downside.
The build quality is top notch. For me, the design is very appealing. Together with the knife block the blades make real what therefore.
The blades keep the sharpness considerably longer than standard chef's knife (such as WMF class). In addition, can be brought to a considerably higher Schärfenivau of Damascus. It's just a different league.
The price is not cheap, but you should also keep in mind that one of such a knife has a long life, provided it is handled properly.

A few more tips on dealing / care.
-The Knives should not be washed in the machine!
-After A hand washing the blades should be dried as possible in order to prevent rusting (or discolor the surface).
-For Sharpening Waterstones take! Please no knife sharpeners, sharpening steel or other torture machines. If after a few weeks / months, depending on use, the sharpness wears off, reground briefly with a stone (ca 1000 grain). Never miss the best yet with a polishing stone (ca 8000 grit) to fine sanding. After that it is razor sharp again. I have a 300/1000-stone of WMF and the Naniwa-8000th
-Damaststahl Is very hard, and unfortunately also brittle. Please do not use the knife for boning, or in conjunction with bone.

Strong buy recommendation!