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Kyocera Advanced Ceramic Kyotop Damascus 3-inch Paring Knife with Pakka Wood Handle, Black Blade
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- Stunning Damascus swirl print
- Hot-Isostatic Process for greater durability
- Triple-riveted, Pakka wood handles
- Ultra-sharp ceramic blades
- Will never brown foods or alter taste
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For precision and detailed tasks like trimming, peeling, mincing and creating garnishes. Kyocera’s premium cutlery line features a stunning Damascus-like pattern on the hand-finished blades. Close in hardness to diamond, these advanced ceramic knives feature the “HIP” (Hot Isostatic Pressed) blades, fired a second time at a higher temperature and pressure for greater density. As a result, the HIP blade offers increased wear-resistance. Moisture-resistant, the 3-riveted handles are made from durable Pakka wood. The hand-finished blades are then polished and packed into elegant black presentation boxes. All Kyocera blades will stay sharp up to 15 times longer than metal-based knives. Contamination free and chemically inert, the blades will never rust or brown food. Ligtweight and perfectly balanced, Kyocera knives are ideal for everyday slicing of boneless meats, fruits and vegetables. Lifetime Complimentary Sharpening: Kyocera will sharpen your knives back to a factory new edge. $10 for shipping and handling will sharpen as many Kyocera knives as you own. Lifetime Warranty: Kyocera advanced ceramic cutlery and kitchen tools are fully warranted to be free of defects in material and/or craftsmanship. If the product is found defective, we will repair or replace it. Zirconia 206: Kyocera’s proprietary advanced ceramic. This translates to a stronger, denser blade that holds an edge longer than other ceramic knives.
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Here is previous post from 12/19/2010.......I have three of less expensive Kyocera white-bladed knives. Have sent them in for re-sharpening twice in the last five years and have been very pleased with Kyocera's excellent service. Purchased this one -- which costs about 4x what it's white alternative does -- on a lark to see what the difference might be. Not enough time passed to talk about durability, yet, but I have noticed a a few things.
Like Kyocera's lesser ceramic lines, this is a pure slicer. No prying, scraping, or twisting please. Unlike Kyocera's less expensive lines, the Kyotops still come with points at the tip of the blades whereas they have been eliminated in favor of rounded/sharpened tips at the lower level. The advantage to these knives is two-fold 1) the blade material is extremely hard and the edge lasts much longer than any steel. 2) They are lighter than steel blades and your hand motions are quicker with the lighter weight. Disadvantages are cost, delicacy, inability to hone or sharpen at home. Because of those disadvantages, I do not regard them as main-line kitchen knives.
IMHO they're kind of like razor-blades with handles -- and those handles are a proper length and well configured for easy gripping. For normal slicing tasks they are flat-out fantastic. The hard/sharp edge bites instantly and glides through veggies and meats. For trimming fat and gristle from steaks and chops they pretty much stand alone. Working with fish, shrimp, and scallops is pure pleasure.
Although they are scary-sharp and the hardness of the material allows the edge to perform unusually well there is kind of a myth out there that there's nothing sharper -- which is not true. One disadvantage to using an incredibly hard material for a blade is that the edge cannot be made as fine -- not as sharp, in other words - as a good steel edge. The material doesn't have the strength to be ground at an extremely narrow angle because the lack of bulk at the fine edge would allow it to chip too easily. Actually that's how these blades get dull over time. Eventually, they accumulate a sufficient number of "micro-chips" at the cutting edge that they "feel" dull. That's when I send them in. I pay shipping one-way; they fix them up and send them back for free. The returned blades are absolutely like new and I start over again. (You might keep in mind, too, that those micro-chips that come off the edge over time are likely going to end up in your food!)
I purchased this particular expensive knife on a lark to see how good Kyocera's technology gets. This is the best they make. Some time will have to pass before I can tell about durability. In these few weeks of first use I can see that performance-wise there's no difference between this one and the much-less-expensive white-bladed versions -- but I am talking about excellent performance. If there's a difference, it will have to come out in durability over time. Appearance-wise, of course, there is a dramatic difference. If that's important to you (it's not to me) perhaps that would be another incentive.
On the down side, besides the silly high price, you cannot just flail it around and slam it through food since there is the potential for ceramic to chip more than steel knives can. Also is not what you would use to cut through really hard things like bones or frozen foods. This is a knife for someone who knows their way around their kitchen knives and is able to use and care for such a professional piece of cutlery, and appreciate it as such.
The design of this knife has some features that I really like. the wooden handle is very nicely finished and fits my hand really well. The santoku blade desigh means that my knuckles are raised up and there is no possibility of banging them on the cutting board. They even slightly beveled the tip and the heel of the blade so they do not catch on things - a very small but important refinement.
So far it feels as sharp as the day it arrived and I have been using it often in the past two months. A downside is you cannot sharpen it yourself but it does not seem to need sharpening if you do not abuse it. One day in the next year to two I am sure it will need sharpening, but Kyocera sharpens these for free for you by sending it back to them. That is a nice touch and makes me feel a slight less irritated about the initial price.
And finally while there is a Damascus design in the blade, it is not Damascus steel. I think it is there more for the elegance and beauty of the wavy Damascus patterning and I do like that. It also goes nicely with my steel knives which are real Damascus - I have Shun Reserves which are also really serious professional quality kitchen cutlery. The bottom line is if you want and appreciate things that really work and are the best quality, then go ahead and accept that it comes at a cost and buy one for yourself. It will make your time in the kitchen more enjoyable.
It is sharpened only on one side (the japanese way) and the handle feels a little odd too. I got used to it without a problem, but my husband hates it, so it is not for everyone. It does hold the edge very well. I do prefer it to all my other meat knives.
The main problem is sharpening. I like my meat knife to be very sharp. This one does not require sharpening as often, but it is a pain to sharpen. I bought the ceramic sharpener but it does not work that well, it takes a lot of time to sharpen this knife and the result is not as good as if you send it to kyocera to sharpen. So, in addition to the price you pay you will have to sharpen it for $10.
If you have extra $$$, you may want to try it, it looks and feels very good, but I would not recommend it to an average family or any of my friends.
Most recent customer reviews
If you haven't tried ceramic, you need to.