Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife

by Kyocera

Product Features

• Specially designed 6-inch chef knife is a daily workhorse meant to endure the challenges of constant chopping, dicing, and slicing
• High tech blade construction process creates ceramic blades with a Damascus look and a hardness comparable to diamond
• Features Kyotop HIP (Hot Isostatic Pressed) blades with greater wear resistance; blades fired under high pressure and temp in a sealed chamber to increase density
• Ultra-sharp, long-life blade holds its edge much longer than steel; doesn't impart metallic taste or smell; stain and rust proof
• Pakka wood handles are moisture resistant and triple riveted; knife works equally well on wood or plastic cutting surfaces; hand wash and dry

Product Details

• Product Dimensions: 11.5 x 0.7 x 1.2 inches ; 3.5 ounces
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B000OWF0ZE
• Item model number: KT-155-HIP-D
• Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #35,736 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Kyocera's premium cutlery line features stunning Damascus-look blades. Close in hardness to diamond, these advanced ceramic knifes feature Kyotop (Hot- Isostatic pressed) "HIP" blades. These blades are fired a second time under high pressure and temperature in a sealed chamber. This process increases the density of the advanced ceramic material, resulting in greater wear resistance. The moisture-resistant, 3 riveted handles are made out of Pakka wood. The 6-inch blade, great for all prep jobs, chopping, and slicing.

Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

5.0 out of 5 stars Sharpest Knife in the Drawer, April 13, 2008

By 

William R. Schwab - See all my reviews
(REAL NAME)   

This review is from: Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife (Kitchen)

I got this knife about four months ago and have been slowly putting it through it's paces.

The knife has a good balance and when I use it, it feels like a natural extension of my hand.

It is not a very heavy knife but it's edge is definitely first rate. During the last four months I've put it through all of its paces. It moves effortlessly through just about everything I've tried.

For example, I was recently butchering a chicken. The knife glided effortlessly through the meat. I didn't realize it until I started to put the pieces away; it also glided effortlessly through the ends of the chicken bones and made very thin clean slices of the bones as well.

I've also learned that I can't chop with this knife on my flexible cutting boards. The knife is incredibly fast on this surface; the only problem is that it cuts through the boards.

This is definitely the sharpest knife in my drawer and it is the first knife I reach for whenever I have to do any knife work in the kitchen.

26 of 29 people found the following review helpful:

5.0 out of 5 stars The only knife I use (almost), October 14, 2008

By 

John D. Hearn - See all my reviews
(REAL NAME)   

This review is from: Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife (Kitchen)

"Almost" because I do need a paring knife or a bread knife on occasion. I have a nice set of Henckels knives, but they basically only get used when someone is helping me in the kitchen and I'm already using the Kyocera for something else.

This isn't exactly the same knife as I have, but it occupies the same spot in the Kyocera product lineup (I have the discontinued Ming Tsai Signature Series KC-200), and it is technically very similar: black, hot isostatic pressed tungsten-carbide blade with a wooden handle. Mine just has a slightly different handle shape and lacks the "damascus" appearance.

Anyway, I bought my Kyocera kitchen knife about 7 or 8 years ago, I've used it heavily and as my primary knife ever since then, and I have never had to sharpen it. I should qualify by mentioning that I am careful in how I use it. I don't hack at bones with it, or twist or pry anything, or cut on anything but a wooden cutting board. But with proper care, you should easily get a lifetime of use out of it. It has received a few detectible nicks in the blade, which are too small to see but you can feel if you run your finger nail along the edge. I don't worry about that too much, since that has actually improved its ability to slice tomatoes, and hasn't noticibly degraded performance for any other tasks. Kyocera will sharpen the blade for free if I want to pay to ship the knife to them, but I haven't done it simply because I don't want to part with the knife for the two weeks it would spend in transit, for what would essentially be cosmetic maintenance.

The dyed-black wooden handle has faded slightly from use to a striated brown and grey, which I think looks nice; it gives the knife character. I also love how when you use the knife outside, and the sun hits the blade at just the right angle, the edges glow a sort of turquoise-blue color. It looks sort of magical. Anyway, I love the knife. Of the thousands of dollars worth of equipment in my kitchen, this knife is the most cherished possession.

9 of 9 people found the following review helpful:

5.0 out of 5 stars A treat to have such a sharp knife, August 13, 2009

By 

Aynsley (St. Paul, MN) - See all my reviews

This review is from: Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife (Kitchen)

Kyocera has created a knife by which to compare all other knives. This is a great knife and as said in the other reviews maintains a superb edge for months on end. I used mine for many years and did send it back to Kyocera for sharpening (and nick removal). Their service is outstanding and just adds to the great experience with any of their kitchen knives.