Customer Reviews

Kyocera Revolution Series Knives, 5-1/2-inch Santoku Knife, White Blade

5 star:		(17)
4 star:		(6)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

I'm very impressed with the ceramic blade of this Kyocera knife. You can see here on Amazon that Kyocera is making a submarket with this ceramic technology. It really delivers -- it's sharp, light, and seems strong in the up/down direction. I've used a lot of different knives across the price spectrum for a broad range of cooking tasks, and this one slices cleaner, faster, easier than any knife I've ever used.

I never *really* imagined using a knife this sharp. It's what I imagine a hand-crafted Spanish Toledo steel sword or Samurai blade would be like. Except smaller. And lighter. And white.

However, be careful! Because it is both very lightweight and very sharp, the knife handles differently than any knife I've used before. And it is sharp enough to do real damage quite quickly. For instance, I received one of these knives as a gift from a friend who had recently got one for herself. It turns out that we *both* cut our fingers in the first few weeks of using our fancy new knives! In each case, we sliced through a fingernail that with a less-sharp knife might have afforded some protection. (I'm typing now with a bandage on my index finger.) I will be very attentive while using this knife from now on!

But, you know, it is a really nice, sharp knife.

The knife comes with care instructions that emphasize the the brittleness of the blade to lateral forces: don't knck the edge against anything hard, don't smack the flat of the blade to crush garlic. No dishwasher.

The special care is a small price for having such a unique knife in the kitchen!

I received my knife as I was just beginning to make dinner and the timing was perfect. I was immediately struck by how beautiful it was, then I started using it. It's the sharpest knife I have ever used, bar none. Not really much more to say about that, it's just sharp.

If you're researching ceramic knives you know that they have special care instructions. Basically, no dishwasher. And it's meant solely for slicing and cutting, so you won't be prying jars open with this. Of course, you shouldn't be prying jars open with knives anyway, professor.

Buy it. Seriously, it's great. It won't get dull for a LONG TIME and when it does you just send it to Kyocera in California and they sharpen it for free. FREE.

A little advice, though. When you get it don't try testing out it's sharpness on your skin.

I've had a couple of Kyocera ceramic knives and they're great. The extra sharpness makes the knife useful in places where a steel knife isn't great -- slicing large loaves of crisp bread, bagels, bagels, tomatoes are much easier. But I've had both knives crack under use, so you need to adopt your style. Nevertheless, if you want a supersharp knife, these ceramic knives are brilliant.

I bought this for a friend as a gift. He looks for this knife at my house every time he comes to dinner. He likes to make the salad and this is wonderful for celery, carrots etc. I personally like it for everything and it is the knife I reach for first.

We love this knife. It is quite expensive and I am not sure I am convinced yet that it is worth the money. It is a bit short at 5.5". For the money it should at least be 7", but still it has an amazing edge and my wife tends to use it as her primary knife. I prefer the 8" furi santoku.

easy to handle, very versatile; what I love best is that even delicate lettuces and herbs don't oxidize as they would with a metal knife; and if you taste an apple slice, for example, cut with a metal knife vs ceramic, you CAN taste the difference, and just see which one oxidizes first!
have given away at least 8 as gifts and everyone raves about them, including 2 professional chefs; love the paring knife and peeler, too, but I think I use the adjustable mandoline the most (after the Santoku) great for salads, soups, presentation; took the mandoline to a cooking class and the chef promptly put her old (much more expensive) metal one away.
although the manufacturer warns about using the ceramic blades against bone, I find the ceramic Santoku makes an excellent carving knife, and it debones chicken like a scalpel. LOVE these products
keep in mind, this is CERAMIC, so it does break if you drop or torque it; have had my knife about 6 years & have never sharpened it-- still cuts like a razor

I had never used a ceramic knife before but I was fascinated to try one. It works really well on fruits and vegetables but I prefer steel for meats. The edge is sharp but I like a little more heft. I'm happy I purchased it but I am glad it's not my only knife. I've used it quit a bit and it has remained sharp. Four stars seems appropriate ...

This knife is very sharp and light - great - just making sure I'm careful not to chip the edge!

I love using this knife. I can cut fruits and vegetables just like the pros on TV. Skin off of a fruit or vegetable in seconds. Silver skin off pork tenderloin has never been so easy. It's a fun tool.

But... along with the benefits comes a pretty important issue. Its very, very sharp blade can cut the person using it just as easily as it cuts food. It just takes contact with the blade and you are bleeding. You don't need to push with any force. I think that is always been the case with sharp knives, but I think there are lots of us who don't understand what sharp really is. I think many of us become pretty handy in the kitchen using relatively dull knives.

My wife and I both cut ourselves a month or so after getting this. It makes sense, guess. We were very careful when we first started using it, then let our guard down.

I would use this for virtually everything it can do if I didn't have to wash it. Sounds silly, but washing and sanitizing that blade makes me nervous. I would definitely buy this knife again, but I am glad I kept my old knife for small chores where I can cut, wash and keep moving without concern for being distracted.

I cook daily and chop lots of veggies. I am a careful user, I treat my equipment well. This knife is not worth the package it came boxed in. At first I thought the blade was just amazing, as good if not better than my carbon steel Sabatiers .I am partial to low carbon steel, the kind that gets black with time, and that you have to hone almost daily. I also use Japanese knives, high carbon, the kind you almost never have to hone. The feature I liked about this knife was the weight. So light it made big jobs easier. Anyway, after two weeks of daily use, half the blade from the tip to the middle of the knife is basically gone. Sure, I can still cut, but I can't slice tomatoes, for instance. The other half of the blade, from the handle to the middle, is still OK. So, for thin, precise slicing, I am forced to use the heel rather than the tip. It works for veggies like zucchini, scallions etc. But for peppers, broccoli, tomatoes, even for garlic, the blade has gotten so dull I had to give up using it. If I were a casual user probably I would be happy, mostly for the weight issue. But for someone who cooks a lot, it's a waste of money.