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

Other Kyocera products

Product Features

• Comfortable ergonomic handles provide precise control
• Easy care and clean
• Not for dishwasher use
• Made in Japan
• quick rinse and wipe clean

Product Details

• Product Dimensions: 0.8 x 1.9 x 1 inches ; 2 pounds
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
• Note: Gift-wrapping is not available for this item.
• ASIN: B000OY45YO
• Item model number: FK-180 WH
• Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #5,967 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

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Product Description

Product Description

Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. This Kyocera ceramic knife is the ultimate cutting tool for slicing fruits, vegetables and boneless meats. The ergonomic handle provides a comfortable, highly controlled grip. Cutting is simple and the cut surface is smooth. The fine ceramic knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables. Sleek grounded, polished blade in white.

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

4.0 out of 5 stars Great knife, July 21, 2007

By	Matthew - See all my reviews

I've been using this knife frequently for over a year now and it is still razor sharp and the first knife I reach for whenever I cook. Ceramic knives do have some problems though, the first is that they are fragile. I broke my first knife in half when the tip got stuck in a peach pit and I tried to pull it out. The other problem is that they are extremely light, so not good for say, butchering a whole chicken. This is NOT a heavy duty knife. But when cared for and used properly, no steel blade can slice cleaner or faster than these Kyocera ones. Also remember that these knives can't be sharpened. Their cutting edge last 10x longer than steel ones but they have to be sent back to Kyocera to be sharpened, don't try to hone them either.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Don't Cut Your Fingers Off!, October 19, 2006

By	Badboytim (Los Angeles, CA) - See all my reviews

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!

7 of 7 people found the following review helpful:

3.0 out of 5 stars Sharp but delicate and not good for the long haul, January 3, 2009

By	Boston Book Addict (Boston, Mass.) - See all my reviews (TOP 500 REVIEWER)

If I had rated these soon after purchasing I would have probably given them 5 stars as they are VERY sharp, light weight, and clean up nicely. I also appreciate how sleek and stylish they look.
So why the 3 stars instead? While these knives do a very great job of staying sharp over time the same is not true of durability. Even though I have not cut through anything I would deem extraordinarily sharp I noticed they started getting small chips after about 6 months of use despite hand washing them and treating them quite delicately. At the time I didn't think it was a big deal as Kyocera said on its website that you can send the knives to them for sharpening which would remove small chips and you would only have to pay shipping and handling. This would have been fine but the chips only got worse over time. I also felt increasingly worried about using it because once the knife fell off the countertop and the tip of the knife chipped off. It's fragility seems to have only gotten worse over time as now after owning them 3 1/2 years they are pretty jagged looking on the blade. In addition, a hairline crack has formed where the blade attaches to the handle on the bottom. This wouldn't be such a problem, but substances seem to get inside the crack and stain it, which hardly seems sanitary. Oddly enough, the knives are still VERY sharp, but it doesn't matter much to me when they aren't very durable. I'm the kind of person who doesn't mind spending money on higher end kitchen items, but have spent as much or more on other cooking items and have found them to have better durability. I'm going to stick to Wusthof as while I do not find them to be as sharp, I don't have to worry they will chip.