I bought two sets of these to use as a set of steak knives, and I am now ambivalent about them after using them for the last few months. Although the knives are quite sharp along the base of the blade, the serrations in the tip of the blade are quite aggressive, and don't really cut through steak so much as rip it to shreds. I thought the hybrid idea was a good idea, but after use of these I realize that all steak cutting is done with that serrated portion of the knife, and it might at well be serrated or dull after the first third. These aggressive serrations destroy the appearance and bit of the texture what should be a fine piece of filet mignon or new york strip. I also find that they require a good bit of effort to get completely clean, and need to be dried immediately to prevent water-spotting. They do look very nice, and placed at the table in a traditional setting, the Calphalon logo faces downward, which I find to be a respectful touch to reduce the advertising at my table. I am now in the market for new unserrated steak knives, but my wife and I are hesitant after spending a decent sum on these. If you want serrated knives, these are fine, but do not buy them thinking you get the best of both worlds.