Did someone say Shun?! Here comes me! Basic rundown, let's go!
First, these are sharp. Do you like your thumbs? Good, I like 'em too, I think they're just delightful, and that you should be proud of them. Consequently, use good knife technique. Take a class, or watch some YouTube videos. Make a boatload of vegetable soup if you need practice.
Second, take care of these. If you do, they'll last you a long, long time. Don't run 'em through the dishwasher, wash & dry them after use (rather than waiting 'til you've eaten supper & doing 'em with the cleanup after). Hone them fairly regularly. Pay to have them sharpened, or send them to Shun's Oregon facility where they'll sharpen 'em for free.
Third, handles. These are the Shun Classic line, which means they have asymmetric handles. They're designed for righties, but if you primarily use a pinch grip, the handedness likely won't matter.
Fourth, the knives themselves. I have the Santoku, 8" Chef's, 6" Serrated Utility. They're all fantastic. The Perfect Paring is interesting if you peel fruits/veggies with a knife, or want to do some detail work.
The 3 piece flat set is particularly worth your time if you want to start a set of Shuns. Toss in a paring knife and you're golden. Get a non-Shun cleaver & bread knife (for the first, you want a softer steel, for the second, you better cut a LOT of bread for a Shun bread knife to be worth it!)
TLDR: These are great, sharp knives, worth the price. Take care of 'em and they're like Le Creuset - they'll last you forever.