Customer Reviews

Kyocera Revolution Series 7-Inch Professional Chef's Knife, White Blade

5 star:		(52)
4 star:		(13)
3 star:		(4)
2 star:		(3)
1 star:		(2)

 

 

I bought this knife recently as a work knife at my job. I am a professional chef and I am experienced and well educated on cutlery. This is the second ceramic knife I have bought, the first was dropped by a co-worker and that knife shattered. I love working with ceramic knives because they are the sharpest knives around,period. Nothing is sharper. It glides through food. It requires a bit more care, but if you take good care if it ,it will last a lifetime. This knife is very versitile in the 7" model and very resonably priced. Perfect for meat and fish, slicing, fruit and vegatables. I can cut perfect slices, juliannes, and very fine dice. I laugh when I hear people talk about " my shun knife" or the extremely over-rated "my henckels". They are good all right but very expensive and they will NEVER be as sharp or hold it for as long as a ceramic.

Now, I will say this knife has one thing I don't care for. While the handle is extremely comfortable and feels oh-so-natural( it actually helps cutting in a mechanical sense by design),if the handle is greasy or oily (when cutting steaks from large cuts or dealing with certain fish it can get oily from handeling) it becomes slippery. Not good for a knife as razor sharp as this. Just keep it clean, protect it from abuse and you will have a knife like no other for alooooong time. In a home I suspect it will not be subject to the rigors I put it through, therefore this knife is a great value for the home chef. I would put this knife up against Shun or Henckles or Wusthof any day.

I'm not a professional chef.........I just have a bad case of "chef envy". Recently got this knife based on the chef's recommendation - LOVE it. Extremely sharp, as are all the Kyocera knives. Very well balanced and comfortable to use. I have a full set of top of the line Henckels - love them too - but I find myself reaching for the Kyoceras for most jobs because of their sharpness. This knife allows you to slice through large onions and get really thin slices with ease. Goes through meats like butter. This 7" knife is a new addition to the Kyocera line, and I'm glad they added it. The Revolution blade is a little heftier - and the black blade is very cool looking.

Don't be fooled by cheaper imitations - if you're going ceramic, go Kyocera. I was given a less expensive starter set from Linens N Things. They weren't Kyocera - and they were a disappointment and waste of money.

In my opinion, this knife, a paring knife, and 5" slicing knife are must haves for serious cooks. Expensive - but worth every penny. In the case of Kyocera, you get what you pay for - top quality.

Kyocera ceramic knives are a work of genius but very different from steel. They are unbelievably sharp and hold their edge for many months of daily use. You should know however that there are two significant drawbacks. When the knives finally become dull, you cannot sharpen them yourself but must send them to factory service in Los Angeles. The Kyocera people return them quickly, and in fact will sometimes replace broken items with brand new ones free of charge without being asked, but of course it is still inconvenient. Second, the ceramic is brittle and fragile so the edge chips easily. If you try to pry with it, it will break right off.

Overall it is more practical for everyday to use quality steel knives you can sharpen easily yourself. I do recommend having one or two ceramic knives in your collection for items like tomatoes.

I bought this knife after seeing how they are made on a television show. I have been very pleased with it's performance.

The knife is only for cutting through flesh - fruit, vegetables and boneless meat only. Do not expect to use this knife on bone-in meat without chipping the knife.

As far as cutting, it is very sharp. I get clean and easy cuts, including frozen meat. I was running late making dinner one night, pulled out a package of frozen chicken breast and chopped it into slices in no time.

The manufacturer recommends this knife be cleaned and stowed immediately after use - if you leave in in the bottom of a stainless steel sink, be prepared for a dull and/or shattered knife (when you forget the knife is in the sink and you drop in a heavy pan). Hand wash only!

My only gripe is the handle. As mentioned in other reviews, it is very smooth with no features to grip - it can get slippery with prolonged use.

I prep for a large restaurant 6 days a week and use this knife for nearly everything. It has stayed sharp for well over a year of hard work. Considering the store pays a company almost 2 bucks a week to sharpen each steel knife, the knife has "DOUBLE"
payed for itself already and I have yet to send it off to get sharpened. Yes, some people complain you cant use it like a steel knife with prying open things or that its fragile. Really people.... its a knife! you should be careful not to drop it, and using ANY knife to pry things open will cause damage to any knife. all in all a great knife, kinda cheap handle, that has a potential to lose grip when wet or oily.

I'm kind of reluctant to write this review. Particularly since a professional chef seems to favor this knife in a previous review but I have a particular issue with this knife that I feel I have to point out for others. I like the quality of the knife. It feels very nice in the hand, very well balanced though obviously feels a bit fragile since it's made out of ceramic. I have no issues with the quality or the fragility of the knife.


The issue I have is that the sharpness of the blade is not all that impressive to me. My favorite steel for blades is VG-10, which I think is the best all around steel since it is very easy to sharpen and also holds an edge for a decent amount of time. I have a few knives made out of VG-10. I tested this knife out after using a VG-10 kitchen knife for a long period of time time and I have to say that for the cost, the sharpness just isn't all that impressive to me with this ceramic blade. I sharpen my own knives from home and while I'm not an expert by any means, I've been able to achieve the same sharpness just using some Arkansas sharpening stones. This is as sharp as the knife gets obviously so as it dulls down it will be even less impressive to me.

My test consisted of cutting celery and basically the knife made fairly clean cuts but they weren't smooth. I'm not getting hair splitting sharpness or a razors edge cut. I expected the knife to be much sharper than this so I can't say it was worth the price to me.

I cook a lot, and I have and use a number of good and different branded knives: 3 Wusthof 8" chefs ,1, a wooden handled, over 30 years old that has kept a fantastic edge, 1 a few years younger that has never remained sharp even after professional sharpenings, and 1 a few years old that is somewhere in between; a 51/2" Shun, a 10" Cutco(my wife bought from a friend's son 22 years ago and I just sent back to them for free resharpening)a 30year old Japanese high carbon sushi knife that has remained amazingly sharp and to its detriment is my wife's favorite and she uses it for everything and it has the knicks to prove it and a few others that only get rare use.
I bought the Kyocera ceramic because of its purported sharpness and it is indeed that and it feels good in the hand. As advertised, you should not use it for cheese, boning chickens, smashing garlic, cutting through fish which have bones etc. It means that you need another blade at hand for those tasks but that is okay. I did have to drop it a star because of its lack of versatility but as I continue to use it and be impressed by its cutting I may come back and return the star.
For those out there considering buying a big set of knives I would say that I use chefs knives for almost everything. You can add some shears for chicken etc, a couple of sharp paring knives, and a bread slicer, a sharpening steel and you would be fine. Hand wash and keep the blades protected.
UPDATE, After having this knife for around 2 years, I am at a point where I can give a more accurate and fair assessment. Aside from the above significant drawbacks, the knife does not hold an edge. Kyocera does offer to sharpen it for free, but I am not interested in having to mail it in every time it needs sharpening, which would appear to be not infrequently. I do have some ceramic knife sharpeners, and attempted to sharpen it myself, to no avail. I have accordingly dropped my rating to 3 stars.

Purchased the Kyocera Revolution 7" ceramic knife because of the general hype about them. I currently use Shun and Wustoff knives that I have had for years. I think my Shun and Wustoff knives are far sharper than the Kyocera. Even when cutting a shallot I find there is more effort used with the ceramic knife than the Shun or the Wustoff. Although it does do a good job with tomatoes and vegetables. Meat and fish are pretty much the same as a metal knife.

If I had to choose one knife to do all jobs,..it would be a non-ceramic knife and I would wash, hone and store immediately.

If I could I would return the Kyocera.

I've had this knife for over a year now and used it extensively. It serves me very well cutting fruits. veggies and meats. It was sharper then my classic metal knives and stayed sharper much longer then any other knife I've owned. (I will use Kyocera's service to sharpen mine)

Word of caution: my in-law decided use her knife to fillet a fish with it. Very bad idea - as the blade went through fish bones it visibly got damaged. This knife was never meant to handle bones of any kind.

I bought the chef's knife with the paring and santoku set. All three cut like a dream. I still am a little too cautious of the ceramic blades. And I don't leave them out due to my fear that someone will carelessly use them on my granite counter tops or use them to pry, twist, or in some other way use and destroy them. When I cook and have friends over they will be conversation items as some of my fiends are equally adept in the kitchen. So why the four star rating. The blades are great, but the light weight, plastic molded handles with an obvious mold seam, look and feel cheap. For the price and the blade quality why are the handles pieces of poorly molded/trimmed plastic? Love the blades, but really hate the handles.