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Kyocera Advanced Ceramic Kyotop Damascus 3-inch Paring Knife with Pakka Wood Handle, Black Blade
|Price:||$82.96 & FREE Shipping. Details|
|You Save:||$36.99 (31%)|
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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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Top Customer Reviews
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.Read more ›
The knife has a good balance and when I use it, it feels like a natural extension of my hand.
It is not a very heavy knife but it's edge is definitely first rate. During the last four months I've put it through all of its paces. It moves effortlessly through just about everything I've tried.
For example, I was recently butchering a chicken. The knife glided effortlessly through the meat. I didn't realize it until I started to put the pieces away; it also glided effortlessly through the ends of the chicken bones and made very thin clean slices of the bones as well.
I've also learned that I can't chop with this knife on my flexible cutting boards. The knife is incredibly fast on this surface; the only problem is that it cuts through the boards.
This is definitely the sharpest knife in my drawer and it is the first knife I reach for whenever I have to do any knife work in the kitchen.
This isn't exactly the same knife as I have, but it occupies the same spot in the Kyocera product lineup (I have the discontinued Ming Tsai Signature Series KC-200), and it is technically very similar: black, hot isostatic pressed tungsten-carbide blade with a wooden handle. Mine just has a slightly different handle shape and lacks the "damascus" appearance.
Anyway, I bought my Kyocera kitchen knife about 7 or 8 years ago, I've used it heavily and as my primary knife ever since then, and I have never had to sharpen it. I should qualify by mentioning that I am careful in how I use it. I don't hack at bones with it, or twist or pry anything, or cut on anything but a wooden cutting board. But with proper care, you should easily get a lifetime of use out of it. It has received a few detectible nicks in the blade, which are too small to see but you can feel if you run your finger nail along the edge. I don't worry about that too much, since that has actually improved its ability to slice tomatoes, and hasn't noticibly degraded performance for any other tasks. Kyocera will sharpen the blade for free if I want to pay to ship the knife to them, but I haven't done it simply because I don't want to part with the knife for the two weeks it would spend in transit, for what would essentially be cosmetic maintenance.
The dyed-black wooden handle has faded slightly from use to a striated brown and grey, which I think looks nice; it gives the knife character.Read more ›
|Length: 4:21 Mins|
I decided to make this video review so that potential buyers could see it in action. It hope that it is helpful to you.
Most Recent Customer Reviews
I bought this knife because i mainly use a larger 8" Zwilling santoku for 90% of my cooking needs. And I was tired of constantly sharpening. Read morePublished 9 months ago by dko3tgk
I just lost my good Kyocera Santoku knife during a kitchen tear out. I couldn't live without it so I looked to replace it. It had a chef's signature on the blade. Read morePublished 13 months ago by Judy A.
I grew up in a meat market - my Dad's. I've worked with sharp knives all of my 60+ years. All of my knives - kitchen and other knives - are kept like razors. Read morePublished 15 months ago by David James
Very sharp and I am satisfied except only one thing.
It is the part of connection between blade and handle. Read more