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Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Red Handle, White Blade

4.4 out of 5 stars 222 customer reviews
| 7 answered questions

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  • Unrelenting sharpness:Unparalleled purity;Ultra lightweight
  • Easy maintenance; just a quick rinse and wipe with a kitchen towel
  • Designed for slicing fruits, vegetables and boneless meats
  • Advanced ceramic blades stay razor-sharp 10 times longer than conventional steel blades
  • Zirconia 206: Kyocera's proprietary advanced ceramic
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Frequently Bought Together

  • Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Red Handle, White Blade
  • +
  • Kyocera Advanced Ceramic Revolution Series 3-inch Paring Knife with Red Handle, White Blade
  • +
  • Kyocera Advanced Ceramic Revolution Series 4.5-inch Utility Knife, Red Handle, White Blade
Total price: $78.41
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Color: Red

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This item: Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Red Handle, White Blade
Customer Rating 4 out of 5 stars (222) 4 out of 5 stars (653) 4 out of 5 stars (702) 4 out of 5 stars (247)
Price $34.69 $44.95 $42.19 $25.42
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Material Ceramic Ceramic Ceramic Ceramic
Blade Material Ceramic Ceramic Ceramic Ceramic
Color Red Black Red Black
Dimensions 0.9 inches x 12.2 inches x 2.4 inches 0.9 inches x 12.2 inches x 2.4 inches 1.3 inches x 13.3 inches x 4.9 inches 1 inches x 12.2 inches x 3 inches
Item Package Weight 0.13 pounds 0.35 pounds 0.95 pounds 0.15 pounds
Size 5.5" 5-1/2-inch Santoku 2 Piece 4.5 inches
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Product Description

Color: Red

FK Revolution series is another line of exceptional ceramic knives from Kyocera Advanced Ceramics. Comfortable ergonomic handles provide precise control. Offered in 5 new colors, these sleek, ultra-sharp knives are designed to complement-not compete-with traditional cutlery. The Revolution series is designed for slicing fruits, vegetables and boneless meats. Kyocera ceramic cutlery is typically half the weight of equivalent knives. Perfectly balanced, this lightweight tool becomes a comfortable extension of the hand, reducing fatigue during repetitive cutting tasks. Ceramic does not absorb food elements, allowing just a quick rinse and wipe with a kitchen towel. Hand wash or dry with kitchen towel. This hardness translates into a rock-like edge that will not roll like conventional blades. Advanced ceramic blades stay razor-sharp 10 times longer than conventional steel blades, including high carbon steels. As a result, it will never alter the taste, smell or appearance of food.

Product Information

Color:Red
Product Dimensions 12.2 x 2.4 x 0.9 inches
Item Weight 2.1 ounces
Shipping Weight 2.1 ounces (View shipping rates and policies)
Manufacturer Kyocera
ASIN B001UE2I00
Item model number FK-140 WH-RD
Customer Reviews
4.4 out of 5 stars 222 customer reviews

4.4 out of 5 stars
Best Sellers Rank #104,887 in Home & Kitchen (See Top 100 in Home & Kitchen)
#101 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Asian Knives > Santoku Knives
#516 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Specialty Knives
Date first available at Amazon.com August 27, 2010

Technical Specification

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Customer Reviews

Top Customer Reviews

Color: White
I'm very impressed with the ceramic blade of this Kyocera knife. You can see here on Amazon that Kyocera is making a submarket with this ceramic technology. It really delivers -- it's sharp, light, and seems strong in the up/down direction. I've used a lot of different knives across the price spectrum for a broad range of cooking tasks, and this one slices cleaner, faster, easier than any knife I've ever used.

I never *really* imagined using a knife this sharp. It's what I imagine a hand-crafted Spanish Toledo steel sword or Samurai blade would be like. Except smaller. And lighter. And white.

However, be careful! Because it is both very lightweight and very sharp, the knife handles differently than any knife I've used before. And it is sharp enough to do real damage quite quickly. For instance, I received one of these knives as a gift from a friend who had recently got one for herself. It turns out that we *both* cut our fingers in the first few weeks of using our fancy new knives! In each case, we sliced through a fingernail that with a less-sharp knife might have afforded some protection. (I'm typing now with a bandage on my index finger.) I will be very attentive while using this knife from now on!

But, you know, it is a really nice, sharp knife.

The knife comes with care instructions that emphasize the the brittleness of the blade to lateral forces: don't knck the edge against anything hard, don't smack the flat of the blade to crush garlic. No dishwasher.

The special care is a small price for having such a unique knife in the kitchen!
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Color: White Verified Purchase
I received my knife as I was just beginning to make dinner and the timing was perfect. I was immediately struck by how beautiful it was, then I started using it. It's the sharpest knife I have ever used, bar none. Not really much more to say about that, it's just sharp.

If you're researching ceramic knives you know that they have special care instructions. Basically, no dishwasher. And it's meant solely for slicing and cutting, so you won't be prying jars open with this. Of course, you shouldn't be prying jars open with knives anyway, professor.

Buy it. Seriously, it's great. It won't get dull for a LONG TIME and when it does you just send it to Kyocera in California and they sharpen it for free. FREE.

A little advice, though. When you get it don't try testing out it's sharpness on your skin.
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Color: White Verified Purchase
I've had a couple of Kyocera ceramic knives and they're great. The extra sharpness makes the knife useful in places where a steel knife isn't great -- slicing large loaves of crisp bread, bagels, bagels, tomatoes are much easier. But I've had both knives crack under use, so you need to adopt your style. Nevertheless, if you want a supersharp knife, these ceramic knives are brilliant.
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Color: Red Verified Purchase
My first cutting task with this knife was slicing a sweet potato. I thought, "No big deal." This felt the same as one of my steel serrated knives, which is geting slightly dull. Then I sliced a carrot and I was amazed. I just slid the knife through the carrot, with very little effort. The slices were so thin they were clinging to the side of the blade. Next up was raw chicken breasts. With just a little pressure, the Kyocera ceramic knife made some really deep cuts in the chicken. This is when I realized I would always have to be alert when using this knife.

I have heard it said that the most dangerous knife is a dull knife. The logic behind this is that you need to use more force with a dull knife and there is a greater possibility of the knife slipping and going somewhere unexpected (like into your hand or your leg). If this is true, then this is a really safe knife.

This ceramic knife has good balance, is really light and has a very comfortable handle. It will never rust. If your cutting needs include twisting, prying and chopping, then a ceramic knife is a bad choice. It is very strong for slicing, but any sideways torgue applied to the blade my cause it to chip or break. You definitely don't want to drop this knife because it will most likely be damaged.

I bought the Kyocera paring knife and it is just as outstanding as this larger Santoku knife.
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Color: White
easy to handle, very versatile; what I love best is that even delicate lettuces and herbs don't oxidize as they would with a metal knife; and if you taste an apple slice, for example, cut with a metal knife vs ceramic, you CAN taste the difference, and just see which one oxidizes first!
have given away at least 8 as gifts and everyone raves about them, including 2 professional chefs; love the paring knife and peeler, too, but I think I use the adjustable mandoline the most (after the Santoku) great for salads, soups, presentation; took the mandoline to a cooking class and the chef promptly put her old (much more expensive) metal one away.
although the manufacturer warns about using the ceramic blades against bone, I find the ceramic Santoku makes an excellent carving knife, and it debones chicken like a scalpel. LOVE these products
keep in mind, this is CERAMIC, so it does break if you drop or torque it; have had my knife about 6 years & have never sharpened it-- still cuts like a razor
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