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Product Description
Ideal for your kitchen as well as a great gift, this 2-piece knife set includes 5-1/2-inch Santoku and 3-inch paring knives--both with white blades. The 5-1/2-inch Santoku performs a wide variety of cutting tasks, from fine chopping to dicing and paper-thin slicing. The Santoku, a Japanese-style chef's knife, features a broad blade and low tip for less rocking action than a classic European chef's knife. The 3-inch parer is ideal for peeling, cutting, shaping fruits and vegetables. And they come packaged in an in an elegant black presentation box.
Part of the Revolution series, Kyocera's most popular line, these knives feature ultra-sharp ceramic blades 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. Comfortable, ergonomic resin handles provide precise control, while their distinctive shape makes it both easy to find and easy to use.
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.
Customer Reviews
First let me make it clear I do not own THESE ceramic knives, but I own some that are similar. I am writing this to help people to understand ceramic knives better. After looking around, I bought the Tachi three knife set (with black blades), mostly because I wanted more than 2 knives. I am not disappointed. In fact, these knives have become my preferred knives for almost everything.
Ceramic Knives are an up and coming thing, but they have advantages and disadvantages. I also bought some Stafford Worldwide Ceramic Paring Knives and I compared all of these very closely to the Kyocera Ceramic Knives, and I find them to be fairly similar. The Tachi knives are sharper than the cheaper Stafford Worldwide knives, but the Stafford knives are still quite sharp.
Advantages of Ceramic Knives:
1. They retain their sharpness for many years, far longer than any steel knife.
2. They are quite inert and do not rust or react to food and chemicals.
3. The blade, at least, can withstand very high temperatures, up to 1,400 Degrees F., and it doesn't hurt the blade. Whether the handle can withstand these temperatures is another matter.
4. The blades are lighter weight than steel.
5. Because of their lack of reactivity, these knives clean up fast and easily.
Disadvantages:
1. Though the blades are sharp and retain their sharpness, I cannot say they are sharper than steel blades. Certainly razor blades are sharper, as are surgical scalpels. A good, sharp carbon steel blade would also be sharper, so don't get confused or expect too much. The advantage is not that they are super sharp, but that they are quite sharp and they RETAIN their sharpness. A carbon steel knife will stay sharp for about a day of hard use. Stainless steel knives will stay sharp for weeks to months. These knives will stay sharp for years.
2. The blades are not STRONG. They are made out of Zirconium, the same thing that is in Cubic Zirconium, and Cubic Zirconium is a very hard substance, second only to Diamonds. But they lack the crystalline structure of the Cubic Zirconium. On a molecular level they are instead an amorphous ceramic, almost like glass, and though they don't dull easily, they will break VERY easily if put under any kind of twisting motion, side to side motion, or similar bending stress, or if they are struck against a hard object such as stone or bone. They also might break if dropped on a tile or cement floor.
I strongly recommend you ONLY use it to cut on plastic or wooden surfaces. Vegetables and boneless meat are the premier uses for these knives. Buy yourself a nice counter top butcher block knife holder to keep these knives in, and always hand wash the knives and put them back into the block. Don't leave them in the sink where they might get broken by heavy kettles or plates being placed on them.
Having said all of the above, if you want a sharp knife that will stay sharp and last for many years with proper care, then this certainly is something with which you could be happy. These actually are now the sharpest knives in my drawer, including sharper than several (older) sets of Cutco knives. I rate it four stars ONLY because of the general lack of toughness that ALL ceramic knives have, NOT because of any inherent defect in this product.
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ONE YEAR UPDATE. I have now (as of April 23, 2011) had my ceramic knives for over a year. They seem 'almost' as sharp as ever (probably 90 to 95% as sharp as they were at the beginning). However, despite excellent care, washing by hand, and NEVER using them to cut against bone or hard materials, my knives have developed some small nicks and 'divots' in the cutting edges. This is especially prominent in the largest knife. I have no idea how these nicks and divots occurred. I think they are just something that you need to expect with these knives. The 'defects' are quite small and seem to have minimal effect on the sharpness and cutting ability, but there is no question that they are there. Just be aware that this probably something you just need to expect with these knives. Sharp they are, but 'strong' they are not.
Ives. Read more
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