Kyocera Advanced Ceramic Revolution Series 4.5-inch Utility Knife, Black Handle, White Blade – FK-110 WH
$34
- A great first-time introduction to using a Kyocera ceramic knife in the kitchen, especially for the beginning home cook at a value
- A 4.5” utility knife for everyday kitchen prep that requires precise slicing and straight cuts
- Ceramic blades are made from Kyocera’s proprietary zirconia material produced in Japan for exceptional quality and beauty
- Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x longer than steel blades
- Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids
- Ideal for slicing fruits, vegetables and boneless meats, not to be used on hard or frozen foods
Specification: Kyocera Advanced Ceramic Revolution Series 4.5-inch Utility Knife, Black Handle, White Blade – FK-110 WH
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mrs anne c moth –
I have always dreamt of having a knife as sharp as this. I was not easily swayed into buying a ceramic knife as I couldn’t see how it could be as sharp as my favourite steel one. But I’m amazed, and my dream has come true, it’s almost like a surgeons knife, I should think. I make a lot of chicken jerky for my dog. Usually a slow and painstaking job with my sharpest steel blade, even though they are part frozen. With this wonderful knife it’s a doddle, and a joy to use. I also get more slice from the breasts as I can make thinner slices. I shall save up to buy another knife, a tad expensive, but so worth it. Highly recommended, and great service from the seller. 5*
M.F. –
Very nice sharp knife. I looked at my purchasing history and see that I bought 8 over the last 4 years. In the beginning it was once a year, then twice a year. This year I’m looking for my third one and it’s only June. I’m treating them well, don’t cut anything frozen or hard or with bones, dry them right away. The last one just broke in half while just cutting a potato. Gotta look for same features but better durability as I spent 300$ on these knives since 2018.
srbnow –
It’s sharp but fragile. Gets chipped easily. I’m afraid it’s would fragment in the food while cutting
Equerry –
Slices fruits and veggies with ease and precision. Outstanding knife!
Karen B. –
Much lighter than the more expensive knives and equally sharp.
D barton –
I have had this knife for 2 years now and it is still very sharp. Excellent for finely chopping onions, garlic etc.. Slicing fresh meats such as chicken breast into cubes or strips for curries and fajita’s. extremely sharp so you will need to be careful and also I recommend a knife case (magnetic is best) that completely covers the blade.
Global Knife Blade Guard – Size 2
I use a plastic flexible chopping board designed for sushi with mine. This blade should only be used on fresh boneless meats (not frozen) as it will not have the strength to cut frozen produce. You will need to keep your traditional meat cleaver for that. Very light knife and fits the hand well.
Kyocera BB-100 Chopping Board Flexible Plastic
William –
Not my first Kyocera ceramic knife and won’t be my last because they break. They are scary sharp but brittle. If you look at this thing with a hard stare it’ll chip. If you are reckless and handle it without respect it WILL cut you, it won’t hurt at first, and you’ll probably bleed a lot after your body realizes you cut yourself. These knives are just that sharp.
D. Bailey –
This is a great knife that is above all others of its kind on the market however it needs to come with a case as it breaks so easily. Our friend gifted one and we love it. Finally had to replace it as the tip was so broken. This one did the same. Love the knife but it needs a case to protect it. I give the knife the highest rating except for the breakage factor.
CD –
Love the color (I chose pink!), ease of holding and using, lightweight, so quick to slice, and very, very, sharp (at first). For about 4 months this was my favorite knife. I used it multiple times a day and was constantly smiling at how easy it cut though salad vegetables and how quickly it skimmed traces of fat off chicken breasts.
But after about several months, I noticed it didn’t slice through a tomato like it had at first. I had to tip the knife to find the right spot. Same for cucumbers and peppers and chicken. It worked better when I used the top or the part of the blade close to the handle, but it seemed like the middle section had lost its sharpness.
I was very careful to hand wash and extremely careful about it being bumped. I did get one chip in the knife when I bumped it on the edge of a bowl.
I wanted to try this kind of knife because I don’t like to sharpen knives, but this didn’t end up being better. Since it can’t be sharpened, it becomes less and less my go to knife, and I wouldn’t be surprised if it ends up sitting in the drawer… and then tossed. I’m not looking to buy a new knife every 6 months.
I’m sad that this is not the answer for sharp, low maintenance knives.
Julian Daman –
Comes from the factor sharp and holds its edge. I did the thumb test which was stupid because it sliced through my skin with no effort. Great for avocados.