Kyocera’s Revolution Series 5.5” Ceramic Santoku Knife, Chef Knife For Your Cooking Needs, Blue Handle, White Blade

Update: I've had this knife for almost a year and the sharpness is still extremely sharp! No dulling and I've never had to send the knife in for sharpening. It still gets used daily in the kitchen, from boneless meat to vegetables and fruit. I love it so much because there's so little maintenance required to keep the blade sharp (just don't cut bones). I'm looking forward to buying a Chef's version of the Kyocera ceramic knives because I love this santoku knife so much!As a big fan of steel knives I was very surprised with the sharpness of this knife. I mainly use this knife for cutting vegetables and fruit. The knife itself is a great addition to any kitchen. I prefer the black blade to the white blade and bought the knife based on aesthetic preferences, but the black blade is made from black zirconium oxide and offers extra durability and also goes through an extra firing process according to Kyocera's website, so that was a plus when purchasing the knife.First off, the knife is very light and the blade is not at all heavy. For people who use steel knives on a daily basis this may take some time getting used to. The knife does an excellent job cutting through vegetables and fruits; however, I don't recommend using it for meat with bones, tough meat, or anything hard. I have used the knife to cut chicken breasts and thighs and cut thin slices of steak just fine. To prevent chipping I hand wash the knife and lay it on a microfiber cloth to dry. Don't put it in the dishwasher or it'll damage the knife.This is a great ceramic knife for anyone looking for their first ceramic or another ceramic for their knife collection. I use the knife on a daily basis in conjunction with my steel knives, and so far my knife hasn't chipped yet and has held its edge well. My only gripe is that the blade is brittle and fragile compared to steel knives.

Super sharpe. Love this knife

I wish these knives were made to last, because if they were, they'd be my favorite. They are lightweight, sharp, pretty, and comfortable to handle. Unfortunately, I've had to return this one twice and the paring knife once because they keep breaking. And when I have to use the warranty, I have to pay for shipping each time I need a replacement - which has so far been often. As you can see in the photo, my latest has a chip in it - it seems pretty dangerous if pieces of a knife end up in your food. Hopefully they figure out a way to make the blades stronger and last longer. Definitely not a great buy.

This is my fourth kyocera knife. I keep buying them since they cut vegetables so smoothly. It’s amazing how easily the knife cuts through everything in comparison to my other knives. I seriously hate cooking without it.The only downside is that because they are ceramic all my past Kyocera knives eventually did break. Admittedly I put them in the dishwasher and use them practically everyday so they received a lot of wear and tear. They have each last probably 2 years before breaking.Despite that, I still think it’s worth buying especially if you cut a lot of vegetables, fruits, and herbs. The price is reasonable for the quality and personally I don’t want to cook without it.

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.

I am a chef and have been using these knives for well over a decade now. I have purchased more than 10 (for my workers as well as myself to use). While they are sensitive to banging around, and can break if not carefully set down, they are by far the sharpest best tool to use in my kitchenRefrain from using on cheeses and thick hard things, as the porcelain could snap… but the directions do say that as well:)

Love love love this knife! My husband and I now fight over who gets to use it! Guess we might have to break down and buy another one!!

I bought this to replace another ceramic knife that broke. I juice a lot of citrus and this is perfect. It has become my go-to knife for slicing fruit and veggies. It is a bit big - wish it came in a smaller size. Also, they will shatter if you try to use it it to cut something hard (frozen food) or if you use a twisting motion (e.g., twisting out an advocado pit). Needs to be washed by hand and put away immediately so that little hands don't get near it because it is SHARP!!! Not dishwasher safe

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