I freeze dry a lot of food and pack everything in mylar for long term storage. These small bags are perfect for packing sharper food sick as rice, to keep the mylar from being punctured. So I'll pack small single serving meals in these little bags, and then seal multiple packs into a larger mylar bag with oxygen absorbers. Very handy!
All the normal vacuum chamber bags are microwavable and boilable, according to the descriptions. All are more than adequate for sous vide, unless you plan to vigorously boil something, I say stick to the normal bags. Plus you lose some space in the bottom due to the reinforced corners. Plus the thickness of the bags is same, these just have the reinforced corners, so accidental punctures are still as risky.
