Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Black Handle, White Blade
$60
- The 5. 5″ Santoku is an all-purpose knife for everyday slicing, dicing and mincing
- A great first-time introduction to using a Kyocera ceramic knife in the kitchen, especially for the beginning home cook
- Ceramic blades are made from Kyocera proprietary zirconia material produced in Japan for exceptional quality and beauty
- Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x Longer than steel blades
- Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids
Specification: Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Black Handle, White Blade
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10 reviews for Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Black Handle, White Blade
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Helen –
As a professional raw plantbased chef I am familiar with knives, knife skills and knife care. I was excited to treat myself to a Kyocera ceramic, widely lauded within the community.
True enough the slicing ability is impeccable. After only a day or two of moderate use ie mostly fruits and greens, no hard veg, the blade received a chip. It possibly ended up in the food!
Regrettably had to return for a refund.
JenK –
Purchased to replace a Kyocera ceramic knife that died – wife dropped it and it shattered, after a good 3-4 years of almost daily use. I was shocked at how much sharper a new knife was (the old one had plenty of wear and chips but was still the favoured chopping knife); a few times I’ve already cut through a fingernail! Re: bad reviews, you have to take care of these things, they are incredibly sharp and a pleasure to use but the trade-off is that they are *very* brittle. You have to 1) use a plastic or wood cutting board; 2) cut straight down, and 3) remember there is zero flex in the knife so not suitable for peeling or sawing motions. Clean and store in a knife guard immediately and this thing will be the knife everyone in the kitchen wants to use…
Tom –
Great knife for cutting up fresh produce. Ceramic helps lettuce, celery etc. keep longer after cutting without discoloring from iron contact. Just a word of caution though-This looks like a plastic knife that wouldn’t do much. That ceramic blade is razor sharp! Treat it with as much respect as a good steel knife so that you don’t end up with the nickname of “stubby”.
A. M. –
This is my 2nd Kyocera ceramic knife.
I was looking for light weight knife, cz metal knives were bit heavy for me.
I tried other brand ceramic knife, but wasn’t happy with the sharpness of it. I needed to confirm/check each cut if it went through.
Then I was so lucky to get 4.5 inch Kyocera ceramic knife at the party ruffle.
It was desirably sharp and light weight!
Now I bought this 5.5 inch santoku knife! Yay!
Austin –
Great knife! Be gentle with it cause it breaks easy due to hardness. But it stay VERY sharp for a very long time. GET IT NAOW!!!!
Asis K. –
It’s not the tool that makes the result but the ability of the wielder. Having said that, the knife is probably one of the best tools for the kitchen, just take care of it since it can be brittle, but the sharpness is on another level.
Bri –
This has been the knife I’ve been looking for for forever. I get paper thin slices and tiny minces of pepper, onion, tomato, anything I need from working with this knife. This blade does the work for you
Michael Valenzuela –
The ceramic edge really lasts a long time. I had one for years that I used almost daily and never needed to sharpen it. However, one-day a friend used it not knowing that its less flexible than a metal knife, causing a major chip in it (my recent order is a replacement)..
D B Cooper –
We like how sharp this was out of the package and it has not dulled at all in a few months. Someday, i will have to upgrade to a diamond sharpener to put and edge back on it, but not know, it is still very sharp. It did not get a five star as it comes without a sheath and cheaper ceramic knives come with sheathes to help keep from chipping the blades. An expensive, very good knife that is easily damaged because the manufacturer does not sell with a cheap, plastic cover/sheath? definitely penny pinching.
D. Lowery –
I have a number of knives that I use for different culinary applications but this is the only ceramic knife. I had one before and I mistakenly tried to use it to cut bone. The knife is very hard and sharp but it is brittle. So I broke my first knife. I ordered this one as a replacement and it is wonderful for cutting meats and vegetables. It is indispensable for prep work for home cooking. I am very happy with it and will be careful not to cut hard things with it.