Kyocera Revolution Series Paring and Santoku Knife Set, Black Blade
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- 2--piece set of ultra-sharp ceramic knives with black blades; includes 5-1/2-in Santoku and 3-inch paring knives
- 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
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From the manufacturer
Kyocera Value Sets
- Unrelenting Sharpness: Razor-sharp blade stays sharper longer
- Unparalleled Purity: Will never brown foods.
- Ultra Lightweight: Perfectly balanced.
- Unbelievably Easy to Clean.
- Zirconia Z206: Kyocera’s proprietary advanced ceramic material from Japan.
Kyocera Ceramic Value Sets
Kyocera's practical and beautiful value sets feature our bestselling ceramic knives and a kitchen tool. Perfect for the home cook, these knives will be used daily, quickly becoming favorites in the kitchen. Ideal for fruits, vegetables and boneless meats.
The perfect gift.
- Practical sets for home-cooks
- Great introduction to ceramic products
- Most popular combinations
- Ultra-sharp blades
- Will never brown foods or alter taste
- Handy, efficient and easy to use
Kyocera Value Sets
Kyocera Value Sets feature the Kyocera Advanced Ceramic difference. Guaranteed high quality construction providing unrelenting sharpness, strength and precision. Experience the beauty of lightweight comfort, razor-sharp edge retention, excellent durability that is rust proof and easy to clean.
The Kyocera Difference: Zirconia Z206
Zirconia Z206 is Kyocera's proprietary advanced ceramic formula made exclusively in Japan. No one else can use or claim to use our material. The advanced ceramic material has very dense sub-micron particles, which leave minimal voids. This translates into a stronger, denser blade that holds an edge longer than other ceramic knives - period! The blade on a Kyocera Advanced Ceramic knife or kitchen tool means minimal resistance as you slice. Clean, precise, less-intrusive cuts, requiring less pressure is what makes all Kyocera ceramic products so unique.
Sharp; Pure; Lightweight; Easy Maintenance
Kyocera ceramic cutlery is typically half the weight of equivalent steel knives, which require a full tang to achieve proper balance. Since the ceramic blade is so light, no artificial weight is added to the handle. This creates an extremely well-balanced, lightweight tool that becomes a comfortable extension of the hand, reducing fatigue during long repetitive cutting tasks. If you don’t have a Kyocera ceramic knife sharpener at home, you have the option of utilizing our complimentary sharpening service. When your Kyocera ceramic knives eventually do need sharpening, you can mail them to our sharpening center in Costa Mesa, CA only paying nominal shipping & handling fee. The knives are professionally sharpened on a diamond wheel and promptly returned with a factory-new edge. This service is fast, easy and popular with customers.
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Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Black Blade
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Kikusumi 2-Piece Santoku Knife Set - SUMI Black Handle + Black Ceramic Blade - 5.5 inch Santoku Knife + 4 inch Paring Knife + Luxury Gift Boxed Knife Set + 2 Custom Knife Sheaths + Free App (Black)
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Color||Black blade and handle||Black||White||Black||Black|
|Item Dimensions||4.9 x 13.3 x 1.2 in||2.4 x 12.2 x 0.9 in||2.4 x 12.2 x 0.9 in||5.9 x 13 x 1.3 in||5.91 x 13.78 x 1.18 in|
This practical and beautiful knife combo set featuring two of Kyocera's best selling 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 for slicing, dicing, mincing, julienning and the paring knife for cutting, trimming, seeding and peeling small fruits and vegetables. The perfect gift! Now available in black blades.
Top customer reviews
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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
Buy this set
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!
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.
The only con are the ergonomics of the handles and because the Kyocera set doesn't include sheaths to protect the knives. I felt, if less expensive sets include sheaths, then the Kyocera should also. The handles don't feel firm in the hand like other ceramics so that's a downer. But nevertheless, they do perform extremely well.
I do wish they came in all black or gun metal gray. I don't get why ceramics come in fruity colorful colors. But that's just my subjective feeling about them. On the plus side, Kyocera offers a life-time sharpening service included with the set. I haven't used their service yet because I just bought them but if they stand true to their promise, I would think Kyocera blades provide a good value. But having a second set of these knives would make sense so while one set is back at Kyocera being serviced, I would have another set to keep using in the kitchen.
One tip I would like to pass on. If I had to buy again, I would still buy Kyocera. However, I would pick a set with only longer knives. The smaller knives aren't as useful and don't get used often. So it's wasteful if you think about it. You don't want to use ceramic blades on ceramic plates so the smaller blades aren't very useful for the dinner table either. Ceramic blades should only be used on wood cutting board to prevent them from chipping. I use a bamboo cutting board because of their natural antibacterial properties.
I primarily use the chef's knife, and I use the serrated knife for tomatoes (its amazing how thin it will slice). I don't use the paring knife very often.