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Kyocera FK-2PC-WW Advanced Ceramic Revolution Series 3" Paring and 5-1/2" Santoku Knife Set, White
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- 2-piece boxed set of ultra-sharp advanced ceramic knives with white blades; includes 5-1/2-in Santoku and 3-inch paring knife
- Ceramic blades ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
- Blades are 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
- Easy to clean - does not absorb any food elements, just a quick rinse and wipe
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This item Kyocera FK-2PC-WW Advanced Ceramic Revolution Series 3" Paring and 5-1/2" Santoku Knife Set, White
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|Color||White||White||Black Handle/White Blade||Pink|
|Item Dimensions||4.9 x 13.3 x 1.3 in||2.4 x 12.2 x 0.9 in||6.5 x 5 x 7.5 in||5.9 x 13 x 1.3 in|
This practical and beautiful set features two of our bestselling ceramic knives: A 5.5" Santoku and a 3" paring knife. Perfect for the home cook, these knives will be used daily, quickly becoming favorites in the kitchen. Ideal for fruits, vegetables and boneless meats. Use the Santoku knife for slicing, dicing, mincing, julienning and the paring knife for cutting, trimming, seeding and peeling small fruits and vegetables. Packaged in an elegant black presentation box.
Top Customer Reviews
1) The sharpest commercial knife you can purchase
2) Will hold its edge much longer than carbon or stainless steel knives
3) Great ergonomics (nice handle and beautiful appearance)
1) Brittle blade
2) Can only be sharpened by the manufacturer
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Detailed information and advice:
A bit of background information if you are unfamiliar with ceramic knives. There are basically three types of knives you can purchase:
1) High stainless steel knives - Fairly sharp, hold their edge well, somewhat difficult to sharpen. These are the knives that you are most likely to purchase at a store. Prices range from very cheap to very expensive (I own a Wusthof set, so I know how expensive they can get).
2) High carbon steel knives - Very sharp, dull easily, easy to sharpen. These are the cheapest, easiest to sharpen, and lose their edge the fastest. These also tend to be used by professionals (I managed over 80 "knife hands" early in my career and this is all we used - people would dull on average 6 per day).
3) Ceramic knives - Supremely sharp, hold their edge practically forever, impossible to sharpen. Expensive, and prone to breaking if not used properly.
Most people purchase high stainless steel knife sets, and these are adequate for general utility. But it's not the best strategy for a well prepared chef to follow. The best approach is to have multiple knives and use them for specialized purposes.
Here's what you should do:
1) Buy this ceramic set. Use it for everything except boning, prying, and crushing. Under no circumstance should you ever use it for boning, as you will likely chip the blade (i.e no knife work that requires any prying or side-to-side motion). Hand wash, and don't drop on your tile floor. They will last you forever and you will wonder why you ever used anything else. (I've owned a 5" ceramic utility for almost 10 years and it still hasn't required sharpening).
2) Go to your local restaurant supply store and buy at several 6" high carbon steel boning knives. They are generally very cheap, and very cheap looking. Use these knives for general cutting and boning. Sharpen them frequently (a quick run over a steel after every use is best).
If you follow this strategy you will be amazed at what you can do with the ceramics, and you will also have the best (and cheapest) boning knives to decrease the chance that you'll ever chip one of your ceramics.
Hope this helps anyone who has stumbled onto this backwater Amazon page in their pursuit of the ultimate knife!
Note: these blades are sharp and they stay sharp a long time (like 10x longer than steel knives) but they will occasionally need to be sharpened. And they can't be sharpened like a normal steel knife. I've had mine for four years now and they have finally gotten to the point where I felt they needed to be sharpened. Kyocera does claim free life-time sharpening but it's not really free. You have to pay $10 for the first knife and $5 for each additional one (shipping and handling) and you have to ship it out to them insured at your cost. So it ended up costing me about $25 to get these two knives sharpened. If I were to do it again, I would instead buy (for like $40) the diamond wheel sharpener that Kyocera recommends and just do it myself.
Since arrival, I find myself almost always using these knifes, over either our Henckel paring knives or our Henckel 8" chef's knife. Sharp as the Henckel blades are, somehow these are even sharper, with a micro-serrated edge that makes them my daily choice for slicing tomatoes. These knives also clean even more easily than the Henckels, rarely needing more than a quick wipe under water.