Question 1

Do the knifes rust if you hand wash them after a period of time? Do you use soap?

Accepted Answer

There are two reasons a blades rusts so I'll focus on it and it goes for any knife style, any brand, either kitchen or pocket a knife is a knife, is a knife so as a pocket knife collector I learned this decades ago:
1) Care!!
Put any knife away wet it will rust/Spot/Tarnish. A simple swipe across a drying towel before placing any knife in storage keeps this problem at bay. There is a common misconception that stainless knives never rust, this is not true!  
  I have seen many stainless knives rust/pit being misused/abused. 
  fwiw- Most experienced pocket knife collectors put a very light coat of oil 3-IN-ONE oil on the blades while in storage to prevent moisture from rust/tarishing them even if inside a big knife case. Watch if  a collector ever shows you their collection you'll see if a knife blade simply gets touched with a finger, it's lightly oiled up "again" when placed back in their case because any acid/salts from our skin left on a knife blade will tarnish/rust/stain it over time. I've actually seen perfect finger prints on brand new knife blades while in stores.  Just explaining here so you understand how easy it is to tarnish knife steel especially "If you store it long periods"..okay?  
  Lets say' you only use that one certain big knife in your block once a year? Maybe you touched its blade, didn't wipe it, then stuck it back in the block for a long while. Yep' it will most likely tarnish/rust/stain on you.
 
2) "Carbon Content" .. The more Carbon steel in the blade the easier it rusts?  "True!"
Those who have had stainless knives that didn't rust easily, this was mainly because the carbon content in the knife blades, or the lack there of it honestly is what kept it from rusting easy. With a lower carbon content they don't rust as easily but' those knives would in fact still rust/tarnish/stain over time in the right conditions too. 
  What's worse about those knives is a stainless blade needs sharpened more often since stainless fails to hold an edge as well, it's also harder to sharpen them again and it's edge also chips easier too. So now we're questioning the performance of the tool after time?
  Since we know more people get cut more often by dull knives than sharp one in kitchens (by applying more force to cut) this can be quite dangerous especially for young inexperienced kids doing kitchen raids? May been 50 yrs ago but I remember our mom & us scared to death rushing my bro to emergency room for a hand full stitches, what a frightening mess it was I'll never forget. 
  Sorry folks' it happens daily though. 
 
  This decision just boils down to you wanting a knife that looks pretty for a longer period of time "get stainless", do you want knives that perform the tasks better?  Get high carbon steel and learn to care for it a little better, either material if you dry it before storage it looks better for longer. 
  fwiw:  More experienced Chefs prefer German high carbon steel knives over most all the others simply because its high carbon content makes its a much better performing tool.  The brand is up to you.

Question 2

are there steak knives in this set/

Accepted Answer

yes. I would suggest, however, spending more money on a better set of knives. knives will be with you for the rest of your life if you take care of them. Ginsu knives as advertised on Amazon are a low quality knifes. so don't make my mistake!!!

Question 3

Where are they made

Accepted Answer

Made in China and at this price most all sets are. None of my Ginsu knives have ever shown any rust either in several years now since I follow the care instructions of "hand washing and towel drying". These are a bargain.

Question 4

Is the ginzu knife set self sharpening???

Accepted Answer

This set boasts that it never needs sharpening. As far as any device in the block that sharpens as you put the knives in, there is not one.

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Ginsu Kiso 14-Piece Black Knife Set with Natural Block - Dishwasher Safe and Always Sharp

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