Customer Reviews

Kyocera Revolution Series 6-1/4 Inch Chef's Knife, Black Blade

5 star:		(16)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Incredibly sharp knife! Haven't had to sharpen it, hone it, nothing. The only thing i don't use it for is smacking garlic cloves and cutting through bone (as it will chip). I will use this product until it spontaneously combusts! :)

I am new to ceramic knives and bought this after trying some out at a cooking class. It's just what I needed. I am impressed and cautious about its sharpness. The size works well for my hands and most of my cutting chores. Before buying this I did try out a Harbor Freight inexpensive ceramic knife about the same size. It wasn't nearly as sharp, so I returned it. You get what you pay for!

I've been using a Kyocera ceramic knife for more than a year and I love it. If you treat it well and follow the directions - it will stay sharp for a very long time. I haven't had to sharpen any of mine yet. This purchase was a gift because I am so happy with my own ceramic knives. The recipient loves his knife as well.

10x sharper than my previous steel knife. Simply glides through most foods while cutting. What else is there to say?

I have been buying Kyocera knives not only for myself but as presents to members of my family. So far the only comment I have heard is that they are scared they might break the knife (they actually did). But in case you do also break yours, you can email Kyocera customer service and you can send it over to them to have them repair it if the damage wasn't too great.

This knife is really sharp, just like what the earlier poster had said, but just like any other knife, this one also dulls after repeated use; although way longer than typically a steel knife would. In the case this happens, you can also send the knife to a Kyocera ceramic facility and they can resharpen the edge of the knife for you for a minor fee.

I actually use 2 knives at home. This one and a steel one. If I need to cut meat (bone-free), I go for this knife. If I need to slice things up that has bone hard parts, I grab my steel one.

Wonderfully sharp knife which is light-weight and well balanced with a very ergonomic grip. A delight for everyone needing to cut. The sharpness takes away the need to use any kind of force, so the gentlest pressure will do. That same sharpness makes it necessary to warn the family which is used to the knives of yore - "This knife does not forgive: you nick, you bleed."

I replaced by favorite knife, a Sears Craftsman, that was over 30 years old, with this state of the art Kyocera ceramic...what a huge difference..cuts meats and vegetables like no other knife can. The black ceramic blade is eye candy.. purchase this knife and you will be glad you did.

Saw a program on TV about the Kyocera knives and knew I had to have one. Was very excited when my new knife arrived and knew I had to be extra careful, as it is VERY sharp. It was my decision to only cut soft food with my knife as I didn't want to run the chance of dulling it and even though it is strong, felt a steel blade could do the "hard stuff". Even though I cut soft foods, one day when chopping parsley I noticed a chip in the blade. Was so disappointed but after reading the warrantee I returned the knife after only having it for 30 days. Instead of re-sharpening the knife, which I didn't care for, they sent me a brand new knife. I am again in "action" and even though I have confidence in the knife, I will still check continuously for any chips.

this knife is great..... i bought 2 other ceramic knives from bed bath and beyond but they are no match for this one. chopping celery with no problems, dice hard boiled eggs... piece of cake.. if you take care of this knife the right way you will have it for years and will be just as sharp as the first time you used it

I was skeptical that it would end up just another knife in the drawer. Not so! This is now my favorite knife because it does what a knife is supposed to do: serve as a kitchen tool that makes work easier. It slices and dices like no other knife I have.

When some people have a hammer, everything becomes a nail. In other words, they want one knife that will do every job in the kitchen. If that is what you are looking for, this knife isn't for you. This knife is for slicing and dicing. It is not a knife that I would use on tasks that require twisting or coring. It is ceramic ... not metal. It will break if used on glass or granite. When I have a task that requires me to cut on glass or granite, or a task that requires me to twist a knife, I turn to one of my metal knives. If I am going to smash garlic with the side of a knife, I would not reach for my ceramic knife because I understand that it will break. I would not use this knife to cut through meats that have bones. The bone might chip or damage the knife. I am content to use the right tools for jobs and do not mind switching between this knife and a metal knife if, in fact, the job calls for it. Also, I am careful not to throw the knife into the drawer with my metal knives ... it would probably chip the knife.

The other day, I used this knife to finely mince fresh rosemary. It worked like a dream! It slices through tomatoes perfectly. It cut paper thin slices of tomatoes with perfect execution.

I am a strong believer that you get what you pay for. There are cheap ceramic knives and there are expensive ceramic knives. I cannot make a statement about the cheaper ceramic knives because I've never tried one; however, I can speak about this knife and am very happy to have added it to my arsenal of kitchen tools.

I highly recommend this knife. I believe this knife sets a high standard for ceramic knives.

Update (January 29, 2012): Sadly, I must say this WAS my favorite knife. I used it to cut some meat and, not realizing there was a bone, the blade cracked into several pieces. I won't be replacing the knife.