Kyocera Advanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Blade

This is our third Kyocera Ceramic knife and we love them. Have had one for over four years and the other is over three. All in great condition with only one small chip in the oldest one. Found a great "Black Friday" deal, so got another to give for Christmas. Can't beat a great price on a great product! These knives are extremely sharp and will stay that way if you use them correctly. These knives are NOT to be used on hard items. Such as bones, ice, hard frozen items, or cutting on hard surfaces. They are not made for these types to foods. Use a metal knife for such items. If you use this type of knife correctly, you will be rewarded with many years of sharp cutting. If you neglect them and use incorrectly, you will be unhappy with any ceramic knife. ***Also, do not put these ceramic knives in the dishwasher unless they will not be banged around.*** A quick hand washing is all they need. Remember, these are very sharp and will spill blood for the careless. I can attest to this! Pros - 1. Super sharp 2. Cuts beautifully 3. Will last a long time if used correctly 4. Easy to clean Cons - 1. Can be a little bit expensive if you don't take care of them 2. You do have to be more careful with these types of knives (not as forgiving as metal) 3. Best not to put in the dishwasher - (handwash) Items were purchased with my own money. No free items received for my review.

This knife has really changed the way I deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have the small Kyocera slicing knife, and although it is equally sharp, this one is easier to use because it is larger. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use metal knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The ceramic edge after about a year of use is just about as sharp as when I first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade. It seems that to dull one off these blades you have to chip it, this can be done fairly easily if you don't know what you are doing. This may be the reason that Kyocera has a sharpening program. They claim they can grind out the tiny chips that occur over time. My first ceramic knife, the slicing knife has some chips in it, that was our training blade, this knife has none because we know what we are doing now. I would bet the tip is rounded to prevent chipping as well as promote safety. Don't let the fragility of the blade scare you, when you use it for the first time you will probably start laughing. Then you will laugh again every time you use a knife at someone else's house. The sharpness isn't the important thing here, I can sharpen a metal knife to nearly the same sharpness, what is important is that this thing STAYS sharp. Metal knives must be sharpened with every use if they want to compete with this. This blade is very light and it looks great. Since the blade is quite broad, you will need a really big knife block if its going to fit into a slot. The black version looks a lot cooler than the white one and it doesn't show the staining that can occurs if you leave certain juices on the blade overnight. Don't throw away your original package! Kyocera has a free sharpening program, but you will need to send them your knife. The packaging it comes in can handle this for you. I got this idea from a you tube review of their sharpening program.

This is a really sharp knife and it stays sharp for a long time. The handle is comfortable and the blade shape works well for cutting and slicing. It's also very light - ceramic weighs very little compared to steel. There are a few things that you need to be aware of if you've never used a ceramic knife before. 1) The blade is very thin and fragile. Ceramic is brittle compared to steel and you do have to be very careful with it as it's easily nicked. This means you should not use this knife for hard items and keep it away from bones. 2) To avoid damaging the blade you need to keep it separate from other utensils. That means it needs to be washed on it's own and stored in a knife block. You do not want to toss this in a sink with other dishes and utensils, nor throw it into a cutlery drawer without a blade guard. You should also handwash. It cleans easily so that's not a problem. 3) The wide blade handles well, but food tends to stick to it. Most santuko knives have scallops ground into the sides to help prevent food sticking to the sides of the blade but this blade isn't thick enough to accommodate them. On the plus side the thin blades glides though most material and leaves behind a very clean cut. 4) Ceramic is very difficult to sharpen, and because of the very narrow edge angle you cannot use most sharpening tools. Forget about using a steel or most kitchen sharpening devices. You need to use a high quality sharpening tool made specifically to sharpen ceramic knives. That being said, Kyocera offers free sharpening and minor blade repair, you just need to pay for return shipping to California, IIRC. The edge will stay sharp for a lot longer than steel knives, which means it doesn't need to be sharpened very often. It does require some care and feeding compared to steel knives, but if you're willing to put up with a few limitations it's a pleasure to use and it's brutally sharp right out of the box.

Es ist nicht mein erstes Messer von Kyocera. Dieses mal war es als Geschenk gedacht und es kam sehr gut an. Immer noch scharf wie am ersten Tag. Das geringe Gewicht macht sich positiv bemerkbar da die Nutzerin schon etwas älter ist.

I'm not a chef nor do I cook all the time, but when I do, I like to have a sharp knife. I was fed up with buying knives and then sharpening them each time I wanted to cook with them. After watching a program about the Kyocera Knives on the Discovery Channel I was interested and wanted to buy one. It helps material is mined from Western Australia, where we are moving too, so felt a connection, oddly. So with my 30th Birthday money, I decided to buy one. After looking at my other knives and working out which size I wanted and would use the most and looking at the colour (As black is tougher) I went with the 16cm Black Chefs Knife. When it arrived I was pleased with the looks and couldn't wait to try it out. It is as it says, sharp, although possibly not as sharp as I was expecting, although will cut through fruit and veg with great ease. I have also used it to carve a chicken, but being extremely careful not to go near any bones. The packaging states not to be used on Meat with bones or Cheese and also not to be used on glass or marble chopping boards. I do find it annoying still that I still need to use other knives to chop certain things. Storage could be an issue. Currently I am keeping it in the original packaging out of the reach of the wife and kids as I have heard they are fragile if dropped and of course sharp. My wife doesn't want to go near it encase she drops it anyway. It would be handy if I had a holder on the wall for the knife, but can't justify a holder for one knife and I cant justify buying another two knives! Cleaning is easy, you just rinse and wipe carefully. Obviously keeping fingers clear of the blade edge. I am yet to cut myself which is a bonus and I have to say I like it, because every time I use it, I find myself smiling at how easy it cuts through fruit and veg.

سكين رائعه وجميله وحاده

Good size for delicate use.

Premetto che essendo un appassionato collezionista di coltelli sportivi non amo i coltelli da cucina in ceramica, ma non voglio scrivere un trattato del perche' io privilegi in ogni caso i coltelli con lama forgiata in acciaio. Kyocera e' il non plus ultra delle lame in ceramica e questo coltello ne e' la testimonianza. Ma se volete un mio consiglio comprate coltelli forgiati con acciaio e temprati a durezze tra 56 e 60HRC.