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  • Kyocera Revolution Series 4-1/4-Inch Utility Knife, White Blade
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Kyocera Revolution Series 4-1/4-Inch Utility Knife, White Blade

by Kyocera

List Price: $29.95
Price: $27.22 & FREE Shipping on orders over $35. Details
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  • Utra-sharp 4-1/4-inch ceramic straight-edge utility knife with white blade; thinly slices tomatoes, fruits, and vegetables
  • Ceramic blade ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
  • Totally impervious to acids, juices, oils, salts or other elements; will never rust
  • Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
  • Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for free sharpening
19 new from $20.76

Frequently Bought Together

Kyocera Revolution Series 4-1/4-Inch Utility Knife, White Blade + Kyocera Revolution Series 5 1/4-Inch Slicing Knife, White Blade + Kyocera FK-075 WH-BK Revolution 3 1/7" Paring Knife Black Handle
Price for all three: $81.97

Buy the selected items together


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Customer Rating 4.5 out of 5 stars   (27) 4.6 out of 5 stars   (16) 4.5 out of 5 stars   (225) 4.4 out of 5 stars   (79)
Price $27.22$29.95$59.95$46.88
Shipping FREE ShippingFREE ShippingFREE ShippingFREE Shipping
Sold By Amazon.comAmazon.comAmazon.comAmazon.com
Material ceramic ceramic Ceramic Ceramic
Weight 0.11 pounds 0.11 pounds 0.15 pounds 0.22 pounds
Color White Black Black White
Size 4.5" Black 4.5" 7 Inch 6 Inch
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Product Details

  • Product Dimensions: 12.2 x 2.4 x 0.9 inches ; 1.8 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: B000FEIWL0
  • Item model number: FK-110 WH
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #22,583 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Amazon.com Product Description

Part of the Revolution series, Kyocera's most popular line, this 4-1/4-inch straight-edge utility knife slices paper-thin slivers of tomatoes, fruits, and vegetables, and is ideal for peeling and prep work. It features an ultra-sharp ceramic blade as well as a deeper profile for greater knuckle clearance. And unlike steel blades, ceramic blades will never rust or change from its natural state. A comfortable, ergonomic resin handle provides precise control, while its distinctive shape makes it both easy to find and easy to use.

Ming Tsai for Kyocera
"I love these ceramic tools. Perfect for prep tasks and quick meals, they're the ones I always reach for." -- Ming Tsai, Emmy award-winning chef

Kyocera has pioneered advanced ceramic kitchen knives, which are impervious to acids, juices, oils and salts, leave no metallic taste or odor, and help maintain the freshness of fruit and vegetables. The razor-sharp blade retains its original sharpness 10 times longer than steel knives. And because the ceramic blade is so light, no artificial weight is added to the handle. This creates an extremely balanced, lightweight tool that reduces fatigue during repetitive cutting tasks.

Kyocera knives are made in Japan, and they should only be washed by hand. Use on a wood or plastic cutting board. All Kyocera ceramic products are warranted to be free from defects in material or workmanship for five years.

Because diamond wheels are required to sharpen ceramic knives, you should only use the Kyocera Electric Ceramic Knife Sharpener for re-sharpening at home. Additionally, Kyocera offers a complimentary re-sharpening service (shipping fee required; see more below).

The Kyocera Advantage

The Sharpest Blade Available

According to The Cutlery and Allied Trades Research Association (CATRA), an independent testing organization: "Recent tests show that the life of a Kyocera ceramic blade without resharpening is approximately 15 times that of a typical steel blade." Advanced Ceramic, or Zirconium Oxide, is extremely dense, achieving a much tighter weave than any metal material, resulting in the finest and sharpest edge possible.

The Most Durable and Strongest Blade Available

Manufactured in Japan, a Kyocera knife goes through a 12-step quality-controlled process. Much like a fine cigar, one knife will pass through the hands of over a dozen people from sifting through a rock material to the sintering and pressurizing process that hardens the Zirconium Oxide to the molding, shaping and lasering of the knife. The secret is in the ceramic material, extreme high temperatures and literally tons of pressure; a proprietary process resulting in a superior product. Kyocera has spent over 5 decades perfecting the art of the most durable ceramic available today. It's why other manufacturers want Kyocera either making their ceramic products or they attempt to recreate our products.

Complimentary Sharpening Service

The only service of its kind available, Kyocera provides FREE knife sharpening. Customers send their knives (unlimited) to our Southern California address, paying only for shipping & handling, to get their knives professionally sharpened back to a factory edge. Each knife goes through a proprietary 5-step sharpening process on a diamond wheel and diamond belt since diamond is the only material harder than zirconium oxide. Chefs and customers get their knives back in 7-10 days as sharp or sharper than out of the box. (For more information, download and print out this form.) People love this service. Kyocera also has an Electric Ceramic Knife Sharpener available for at-home refreshing of Kyocera ceramic knives.

About Kyocera

Kyocera Corporation, the parent and global headquarters of the Kyocera Group, was founded in 1959 as a producer of advanced ceramics. Kyocera has become a leading supplier of advanced ceramic to several industries including: housewares, medical, aerospace, solar power generating systems, telecommunications equipment, electronic components, printers, copiers, semiconductor packages, cutting tools and industrial ceramics. During the year ended March 31, 2010, the company's net sales totaled 1.07 trillion yen (approximately USD11.5 billion). The company is ranked #554 on Forbes magazine's 2010 "Global 2000" listing of the world's largest publicly traded companies.

Product Description

Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. The 4 1/4 inch blade slices, cuts, chops, and peels and other prep work. Sleek grounded, polished blade in white. The fine ceramic knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables.


Customer Questions & Answers

Customer Reviews

4.5 out of 5 stars
5 star
19
4 star
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See all 27 customer reviews
Very sharp, lightweight.
Victoria Robinson
Best knife for tomatoes and thin skinned or tender items as it has tiny serrations that cut clean with very little pressure.
William J. Dunaj
It is super sharp, stays that way, and cuts without effort.
Carolyn Franks

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By Badboytim on October 19, 2006
What a knife! I did not buy this particular knife from Amazon, but was an impulse buy at an asian market which had these at a competitive price.

The blade almost looks like a cheap plastic utensil, but don't let the looks deceive you. . . this knife is sharp! There was no sleeve in the packaging, and I got a nick on my finger handling the knife the very first time.

Also with the blade being so hard, you will need to be sure that the knife takes no hard shocks or flexes too much, or the ceramic may break. I would use a mat for cutting on a Granite(or Corian) countertop to avoid chipping the blade(or maybe cutting a groove in the stone!). There are places near the edge that look translucent and you can see the very fine lines along the blade from what I assume would be from the grinding process to finish the blade.

Cutting veggies and meat is very nice, but make sure you are using a hardwood board, or cutting mat, as this sucker leaves very fine grooves on supermarket cutting boards. If the knife were any heavier the cutting would do itself!
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6 of 6 people found the following review helpful By Nicholas Petersen on April 9, 2011
Already owning a well-rounded selection of Wusthof Classic knives, I didn't need a medium-sized slicer. Having received this knife as a gift, it was a nice introduction to Kyocera's ceramic knives. The edge quality of this knife (and I imagine the entire Kyocera line as well) is superb. If proper care is given, I can hardly imagine a better line of knives for the home cook (save for a boning and serrated bread knife). One concern I had was that the entire Revolution line has blunted (but edged..) tips, instead of pointed tips that nearly all other knives have. I needn't have worried. I used this rather large (for the task at hand) knife in place of my beloved Wusthof Classic trimming knife (#4002) to trim fat and sinew from a piece of flank steak while preparing fajitas and the rounded-yet-sharp-edged tip easily found it's way between fat,sinew, and the meat just as efficiently as my Wusthof. As Kyocera will tell you, ceramic blades are not for cutting around bone or jobs that may require twisting of the blade (such as boning), but for day-to-day slicing, they are very tough to beat. As I have 3 (going on 4 children) and perform 99% of the cooking in my household, I appreciate the time saved by not having to meticulously maintain the edge of steel knife after each use. For that reason, I have already acquired the 3" paring knife and will be purchasing the 7" chef's model in the near future.
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4 of 4 people found the following review helpful By Amazon Customer on August 23, 2010
Verified Purchase
Until recently, I used a fancy German stainless steel paring knife. It used to work OK but in the past few years, it refused to stay sharp. It was never sharp enough, even though I'd frequently use a sharpening steel on it. I even had it professionally sharpened, but it quickly got dull again. Because I used it often, this got frustrating (and dull knives are dangerous), so I looked for an alternative.

This Kyocera ceramic knife is amazingly sharp. It easily slices a tomato without having to poke the skin first (good thing, because the knife has a blunt tip). It even cuts through banana peels from the outside (I cut them up before composting). It lets me make thinner slices and handles well. The blade already has some minor staining (not a problem with stainless steel), and as others have pointed out, it's not to be used to smash garlic, but those are minor points. It cuts very well, and that's what a knife is for. Kudos, Kyocera!
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2 of 2 people found the following review helpful By Pete Knudsen on September 29, 2012
I thought a long time before buying one of these knives. I got this model, FK-110WH. It's a 4.25 inch long bladed general utility knife. I'm not sure that I'm the typical purchaser of this type of knife because I bought it for just one thing, to make SALSA.

We own a lot of very nice knives. 8 of them are Wusthof knives, two of them are Cutco and then this one. I bought each of them separately and for a specific use so I'm not with the reviewers who complain it's lack of versatility. That's fine with me as I have other knives for those things. It's true that there are some things you shouldn't use a ceramic knife for. If you're not OK with that, get something else.

My family loves salsa and I'm the go-to guy for that. I've been using an 4582/12 Wusthof knife. That's a 12 cm prep chef's knife. It's my favorite knife and I'd recommend it to anyone. It's plain and simple the best all around knife I've ever owned. But for slicing fruits and vegetables, this Kyocera ceramic is far and above it.

The first time I used it my mouth popped open. And remember, I'm not comparing it to cruddy knives. It may be specialized but if you do a lot of slicing, you should have this knife, or one like it in your block. Even when cutting along the edge of a slick tomato skin, this thing will go right through it rather than slipping of the side and cutting your finger. If you're worried about it being too sharp for you, don't. The sharper the knife, the safer it is. You want your knife to be so sharp that it cuts right through whatever you intend it cut. It's when the blade is dull that it tends to go off target and endanger your digits.

30 bucks. The cheapest knife I own but I'm sure I'll come back to it again and again. I probably wouldn't buy this type of knife (ceramic) in the "Chef's" style but to slice vegetables, everyone should have one.
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