I'm a cutlery knife collector and have more knives than I can display including several from Cutco that I bought to satisfy my own curiosity. I don't form opinions until I've had a chance to use them, sharpen them and use them again because how well they hold their edge and how well easy it is to sharpen them has a lot to do with my opinion of the knife.
The large slicer is as well made as any $15 knife, and so is the large Chef's knife, but nether is in the same class as any $60+ knife I own including other stamped knives like many made by Mac or even old Gerber's. The serrated slicer might beat out almost every other knife in Cutco's "cutting layers of sandpaper" test, but I can't think of a kitchen use that simulates that abuse, and its performance in the kitchen does not surpass lots of other knives that do only cost about $15. I suspect there are many hacksaw blades that would beat Cutco's serrated performance, and that fact would not make them any more superior in the kitchen, than their serrated knives are just because they do a good job cutting sandpaper. That's a lousy way to test a fine knife.
I have used and resharpened the large Cutco Chefs knife a few times, and it's nothing special but rather mediocre at holding an edge and not particularly easy to sharpen because the metal is more malleable than I prefer. I'm not saying it's a total piece of junk, but it's a long way away from a fine knife in design and quality. Serrated Ginsu knives have many of the same qualities at a tiny fraction of Cutco's price.
Cutco brags about their handle design and I don't think it's anything to brag about. It's not comfortable for any long task like a real chef might have done in their kitchen, and perhaps that's one reason I don't think I've ever seen one in a professional kitchen. Most commercial kitchens and butcher shops have an abundance of knives, and they usually make their selection on two factors, cost and quality. The top chef might have a few expensive knives that no one else touches, but the help who do most of the work usually use low cost medium quality knives like Victorinox or Dexter because they work, are indestructible, and don't cost a lot. I understand why many people, myself included, who actually do less work with their knives are willing to pay far more to have much higher quality knives, but I don't pretend their necessary if you're going to be a good cook. I own many fine knives, but do not consider the Cutco knives I own to be in that class.
Cutco knives are great for knife sobs like me, but with one small difference, they who know nothing about knives, and couldn't put a good edge on a real good knife even if they owned one. Of course they like the Cutco slicer, it's an expensive knife and they can probably prove it to you by showing you their receipt, so it does have snob appeal. They also have physical proof because it cuts their meat, fruit and veggies every time, proof enough for anyone who's never had a real good sharp knife in their hand. No use arguing with people who have never used a better knife and by better I don't just mean one with a better name, but one that is also sharp. I've been in countless homes where all their knives regardless of quality or brand, were dull as butter knives because they never sharpen them.
Fact is that a Cutco owner who can't sharpen a good knife is probably better off with a serrated blade than they would be with the best un-serrated blade on the market. It's also a fact that they would be just as well off with lots of other serrated knives that cost a fraction of what they spent on their overpriced Cutco wonder knife. You can't enlighten them by telling them about the difference, the only way they will become convinced is if they actually have the opportunity to use a very good knife that has been appropriately sharpened for the task their about to perform. I have done that with a few Cutco fans and surprised them. None dumped their Cutco knives but a few did acquire better knives and I help them keep them sharp.