Customer Reviews

Kyocera Revolution Series 5-1/2-Inch Santoku Knife, Black Blade

5 star:		(5)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Three stars? Well only because the blade is easy to chip, even with the higher quality ceramic being used.

Yes, this is a sharp and great knife. This is, or was, my favorite knife until I ordered a handcrafted japanese R2 steel knife. The sad part about this knife is even when being used properly on a wooden cutting board it still can be easy to feel as though you are hurting the blade. After a year and a half of nearly daily use the blade has begun to show too much wear over this period.

I am gentle with my knives and only own a few, as you only need a few, and this was only used for soft products such as veggies, fruits, and some meats without bones but it still has too much wear. I am going to call Kyocera and issue a resharpening on it, but the downside is that they charge 10 dollars for a sharpening whereas Shun and some others may not.

If you like ceramic blades, this is a light year ahead of the Yoshi blade you may have seen on TV. That TV blade will make you appreciate this knife, but just be aware you may need to have it sharpened every few years if the blade chips even the slightest. With my metallic knives I can use the whetstone to do it myself.

I have boughten one of these for a friends mom and she still loves hers after a year. They are good knives, but there are better in the price range.

LIGHT! SHARP! We love it. We bought a peeler, too, at the same time. Every chef needs at least one ceramic knife.

Received knife yesterday and just started using it today. This is an excellant knife, just right size for my small hands. Cuts veggy's clean and without effort. Hope it stays sharp for quite a while. I have had it with reg knives. If this works good, will definitely purchase a couple more. Just wish price was a little lower.

I purchased this knife several months ago. It has remained sharp and has become our primary knife for preparing vegetables and fruit. It is a great value.

I bought this knife as a birthday present for myself. I'm currently a student at the Art Institute of Inland Empire getting my Bachelors of Culinary Management. They sold me a knife kit for all the different cooking classes that I am taking and will take. The steel knives that I have are great knives and great for multipurpose use. But without a sharpener, the knife gets dull within a few months of all the use. Whenever I had to do small precise cuts to make things look nice, it was difficult with a wide, dull steel knife.

This Ceramic Knife is absolutely PERFECT for the small pretty cuts. I use it every time on all my small cuts. I read the instructions carefully and I plan to use the knife as intended. But so far I've had it for about 1 month now, and its still holding true to the first time I used it. I still have both knives out when cutting, I use them for their appropriate uses.

Absolutely a great buy.

This is an extremely sharp knife....and it holds its edge. However it is also brittle and can easily be damaged by using it to wedge or cut hard objects such as bones. As a cutter and chopper of fruits, vegetables and boneless meat however, it is without peer.

Ceramic knives are the way to go, and though pricey, they are well worth the money. I originally received the smaller version of this knife as a gift, and I loved it so much and used it so much in a year, that I had to get the larger version. Perfect for cutting potatoes, cantaloupe, or other larger veggies. I've only had this knife for a few months, but I will say that my other Kyocera knife cuts just as well a year later from when we purchased it and needs absolutely no sharpening! Best knives for the price on the market!

Love this thing! Glides through food. You have to exercise extra caution in use because it is so very sharp. It's an ugly thing when you don't even notice that you have lopped off the tip of your finger and you didn't even notice it until there is a pool of red stuff. I have this and the "chefs" knife. Great pairing. No, you can't use this to pry the lid off a can (it will break) but you wouldn't use your Wusthoff that way either. My only "complaint"? The black handle is great for food service or chef types, but it just doesn't have enough "panache" (i.e. my ego wants a prettier handle). Does anyone put these wonderful blades on "big time" handles?