The straight edge really does keep the juices on the plate instead of smearing them across it, which I didn't expect to notice but definitely did with the first ribeye. Eight knives means I'm not hand-washing mid-meal when company's over.
The straight-edge blades cut clean through a thick ribeye without tearing it up, and I noticed way less juice pooling on the plate. The green handles also feel solid in hand, not cheap or plasticky.