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Kyocera Advanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Handle, White Blade

4.6 out of 5 stars 653 customer reviews
| 24 answered questions

List Price: $59.95
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  • Utra-sharp 6-inch ceramic chef's knife with white blade, designed for chopping, mincing, and dicing
  • 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
33 new from $44.99 1 used from $47.17

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$52.41 & FREE Shipping. Details In stock on August 2, 2016. Order it now. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Kyocera Advanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Handle, White Blade
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  • Kyocerca Advanced Ceramic Electric Diamond Knife Sharpener- for Ceramic and Steel Knives
Total price: $94.01
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This item: Kyocera Advanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Handle, White Blade
Customer Rating 4 out of 5 stars (653) 4 out of 5 stars (247) 4 out of 5 stars (653) 4 out of 5 stars (14)
Price $52.41 $47.94 $79.95 $48.00
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com Amazon.com REIZ TRADING JAPAN
Material Ceramic Ceramic Ceramic Ceramic
Item Weight 0.37 pounds 0.22 pounds 0.21 pounds 0.1 pounds
Color White White Black Black
Size 6 Inch 7 Inch 7-inch Professional 6.7 Inch
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Product Description

Color: White

Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. The 6 1/4-inch blade, great for all prep jobs, chopping, and slicing. Sleek grounded, polished blade in white. 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.

Product Information

Color:White
Product Dimensions 14.2 x 2.4 x 0.9 inches
Item Weight 5.9 ounces
Shipping Weight 6.4 ounces (View shipping rates and policies)
Manufacturer Kyocera
ASIN B0017U1RFO
Domestic 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.
International Shipping This item is not eligible for international shipping. Learn More
Item model number FK-160 WH
Customer Reviews
4.6 out of 5 stars 653 customer reviews

4.6 out of 5 stars
Best Sellers Rank #86,003 in Home & Kitchen (See Top 100 in Home & Kitchen)
#354 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
#451 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Specialty Knives
Date first available at Amazon.com May 5, 2003

Technical Specification

Warranty [pdf ]

Warranty & Support

Product Warranty: For warranty information about this product, please click here [PDF ]

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Customer Reviews

Top Customer Reviews

By Jason Francis on September 18, 2007
Size: 7-inch Professional Verified Purchase
I bought this knife recently as a work knife at my job. I am a professional chef and I am experienced and well educated on cutlery. This is the second ceramic knife I have bought, the first was dropped by a co-worker and that knife shattered. I love working with ceramic knives because they are the sharpest knives around,period. Nothing is sharper. It glides through food. It requires a bit more care, but if you take good care if it ,it will last a lifetime. This knife is very versitile in the 7" model and very resonably priced. Perfect for meat and fish, slicing, fruit and vegatables. I can cut perfect slices, juliannes, and very fine dice. I laugh when I hear people talk about " my shun knife" or the extremely over-rated "my henckels". They are good all right but very expensive and they will NEVER be as sharp or hold it for as long as a ceramic.

Now, I will say this knife has one thing I don't care for. While the handle is extremely comfortable and feels oh-so-natural( it actually helps cutting in a mechanical sense by design),if the handle is greasy or oily (when cutting steaks from large cuts or dealing with certain fish it can get oily from handeling) it becomes slippery. Not good for a knife as razor sharp as this. Just keep it clean, protect it from abuse and you will have a knife like no other for alooooong time. In a home I suspect it will not be subject to the rigors I put it through, therefore this knife is a great value for the home chef. I would put this knife up against Shun or Henckles or Wusthof any day.
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Size: 7-inch Professional
I'm not a professional chef.........I just have a bad case of "chef envy". Recently got this knife based on the chef's recommendation - LOVE it. Extremely sharp, as are all the Kyocera knives. Very well balanced and comfortable to use. I have a full set of top of the line Henckels - love them too - but I find myself reaching for the Kyoceras for most jobs because of their sharpness. This knife allows you to slice through large onions and get really thin slices with ease. Goes through meats like butter. This 7" knife is a new addition to the Kyocera line, and I'm glad they added it. The Revolution blade is a little heftier - and the black blade is very cool looking.

Don't be fooled by cheaper imitations - if you're going ceramic, go Kyocera. I was given a less expensive starter set from Linens N Things. They weren't Kyocera - and they were a disappointment and waste of money.

In my opinion, this knife, a paring knife, and 5" slicing knife are must haves for serious cooks. Expensive - but worth every penny. In the case of Kyocera, you get what you pay for - top quality.
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Size: 6-inch Nakiri Vegetable Cleaver Verified Purchase
Whoever named these knives Chinese or Asian cleavers--or even vegetable cleavers--did the world a profound disservice. The minute some folks get their hands on a "cleaver" they try to hack through a steer's shin bone with it. End of knife.

A cleaver is a heavy butcher's tool made for hacking, more of a hatchet than a knife. This is a Chinese-style all purpose knife. In some Chinese kitchens, this may be the only knife you find. It is made for cutting vegetables and meat without bones. That is all it is made for except that the wide blade makes it easy to scoop up whatever it is that you have just rent into little pieces.

This one is ceramic. It is very sharp. It will stay very sharp for years if not mistreated. The blade is a bit narrower than most steel Chinese knives but plenty wide enough to scrape up your garlic and celery. Cut only on a wooden or plastic block. Do not hack or pry. Do not try to resharpen it yourself. Pack it back to Kyocera and they'll put a new edge on it and get it back to you quickly at no charge.

One other thing. Do not try to crush garlic by laying the blade over a clove and smacking it with the heel of your hand. You are likely to end up with a broken blade and shards of very hard ceramic embedded in your flesh. It is much tougher than glass but if you think of it as glass you'll take better care of it.

This truly is a superb knife. I hope you enjoy yours as much as I do mine. Good cooking to you!
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Color: White Verified Purchase
I was skeptical that it would end up just another knife in the drawer. Not so! This is now my favorite knife because it does what a knife is supposed to do: serve as a kitchen tool that makes work easier. It slices and dices like no other knife I have.

When some people have a hammer, everything becomes a nail. In other words, they want one knife that will do every job in the kitchen. If that is what you are looking for, this knife isn't for you. This knife is for slicing and dicing. It is not a knife that I would use on tasks that require twisting or coring. It is ceramic ... not metal. It will break if used on glass or granite. When I have a task that requires me to cut on glass or granite, or a task that requires me to twist a knife, I turn to one of my metal knives. If I am going to smash garlic with the side of a knife, I would not reach for my ceramic knife because I understand that it will break. I would not use this knife to cut through meats that have bones. The bone might chip or damage the knife. I am content to use the right tools for jobs and do not mind switching between this knife and a metal knife if, in fact, the job calls for it. Also, I am careful not to throw the knife into the drawer with my metal knives ... it would probably chip the knife.

The other day, I used this knife to finely mince fresh rosemary. It worked like a dream! It slices through tomatoes perfectly. It cut paper thin slices of tomatoes with perfect execution.

I am a strong believer that you get what you pay for. There are cheap ceramic knives and there are expensive ceramic knives.
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