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Kyocera

Kyocera Advanced Ceramic Kyotop Damascus 3-inch Paring Knife with Pakka Wood Handle, Black Blade

68 customer reviews

| 4 answered questions

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Size: 3-Inch

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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

New (8) from $74.93 & FREE shipping. Details

Kyocera Advanced Ceramic Kyotop Damascus 3-inch Paring Knife with Pakka Wood Handle, Black Blade

$74.93 & FREE Shipping. Details Only 20 left in stock - order soon. Sold by Tech N' Gear and Fulfilled by Amazon. Gift-wrap available.

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Product description

Size:3-Inch

For precision and detailed tasks like trimming, peeling, mincing and creating garnishes. Kyocera’s premium cutlery line features a stunning Damascus-like pattern on the hand-finished blades. Close in hardness to diamond, these advanced ceramic knives feature the “HIP” (Hot Isostatic Pressed) blades, fired a second time at a higher temperature and pressure for greater density. As a result, the HIP blade offers increased wear-resistance. Moisture-resistant, the 3-riveted handles are made from durable Pakka wood. The hand-finished blades are then polished and packed into elegant black presentation boxes. All Kyocera blades will stay sharp up to 15 times longer than metal-based knives. Contamination free and chemically inert, the blades will never rust or brown food. Ligtweight and perfectly balanced, Kyocera knives are ideal for everyday slicing of boneless meats, fruits and vegetables. Lifetime Complimentary Sharpening: Kyocera will sharpen your knives back to a factory new edge. $10 for shipping and handling will sharpen as many Kyocera knives as you own. Lifetime Warranty: Kyocera advanced ceramic cutlery and kitchen tools are fully warranted to be free of defects in material and/or craftsmanship. If the product is found defective, we will repair or replace it. Zirconia 206: Kyocera’s proprietary advanced ceramic. This translates to a stronger, denser blade that holds an edge longer than other ceramic knives.

Product information

Size:3-Inch

Product Dimensions

7.5 x 0.6 x 1 inches

Item Weight

1.8 ounces

Shipping Weight

8 ounces (View shipping rates and policies)

Manufacturer

Kyocera

ASIN

B000OWH2BO

Domestic Shipping

Item can be shipped within U.S.

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Item model number

KT-075-HIP-D

Customer Reviews

68 customer reviews

4.3 out of 5 stars

Best Sellers Rank

#318,042 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#77 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Asian Knives > Sashimi Knives
#1,302 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Specialty Knives

Date first available at Amazon.com

November 10, 2003

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Customer reviews

4.3 out of 5 stars

5 star		62%
4 star		21%
3 star		12%
2 star		4%
1 star		1%

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Top customer reviews

These are my favorite knives

Byrcbon November 21, 2016

Size: 6 InchVerified Purchase

The damascus finish isn't real, it's just a print. And these knives aren't really any sharper or more durable than other Kyocera ceramic knives. But they feel magnificent in the hand and are a joy to use. Regular Kyocera knives work brilliantly but feel kinda cheap with their plastic handles and white blades. There is nothing cheap about these Kyotop knives. They are beautifully made and finished, and no more expensive than similarly well-made steel knives. They are intended as a luxury item for serious cooks, and they absolutely deliver the goods. If you treat them better than your children, they will last and stay sharp forever. Some of mine are 8 years old and look and cut exactly like the newest one. A similarly well-treated, heavily used Henkel will need resharpening every few months, but these still cut paper-thin slices of tomatoes after hundreds of hours of use. Always use a quality wood cutting board and never let them touch bone! Keep steel knives around for rough tasks and save these for delicate work.

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Excellent at what it's good for

Byasoloon December 19, 2010

Size: 6 InchVerified Purchase

3/16/2011....Checking in again to remove a star. After 3 1/2 months, I see that the edge has begun to degrade (micro-chipping) at about the same rate as do the much-less-expensive Kyocera white knives. I will send it in and have it made perfect again but must say I am disappointed. Main reason for the purchase was my response to Kyocera's representation that this most-expensive version of their ceramic knives was more durable than their lesser lines. Quite obviously it is not. From what I've seen, the only remaining motivation to buy it instead of their lesser lines is that it looks really cool -- which means nothing to me. I still really like these knives and I've learned Kyocera's free sharpening service is exemplary. However, I was expecting better durability from this top-of-the-line offering.

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. Disadvantages are cost, delicacy, inability to hone or sharpen at home. Because of those disadvantages, I do not regard them as main-line kitchen knives.

IMHO they're kind of like razor-blades with handles -- and those handles are a proper length and well configured for easy gripping. For normal slicing tasks they are flat-out fantastic. The hard/sharp edge bites instantly and glides through veggies and meats. For trimming fat and gristle from steaks and chops they pretty much stand alone. Working with fish, shrimp, and scallops is pure pleasure.

Although they are scary-sharp and the hardness of the material allows the edge to perform unusually well there is kind of a myth out there that there's nothing sharper -- which is not true. One disadvantage to using an incredibly hard material for a blade is that the edge cannot be made as fine -- not as sharp, in other words - as a good steel edge. The material doesn't have the strength to be ground at an extremely narrow angle because the lack of bulk at the fine edge would allow it to chip too easily. Actually that's how these blades get dull over time. Eventually, they accumulate a sufficient number of "micro-chips" at the cutting edge that they "feel" dull. That's when I send them in. I pay shipping one-way; they fix them up and send them back for free. The returned blades are absolutely like new and I start over again. (You might keep in mind, too, that those micro-chips that come off the edge over time are likely going to end up in your food!)

I purchased this particular expensive knife on a lark to see how good Kyocera's technology gets. This is the best they make. Some time will have to pass before I can tell about durability. In these few weeks of first use I can see that performance-wise there's no difference between this one and the much-less-expensive white-bladed versions -- but I am talking about excellent performance. If there's a difference, it will have to come out in durability over time. Appearance-wise, of course, there is a dramatic difference. If that's important to you (it's not to me) perhaps that would be another incentive.

66 comments 52 people found this helpful. Was this review helpful to you?YesNo

Close, but not perfect...

ByBusy ExecutiveTOP 1000 REVIEWERVINE VOICEon December 4, 2010

Size: 6 InchVerified Purchase

I'm a fanatic about my cooking knives - I like them to be true and razor sharp. My old standby Sabatier professional chef knives are starting to show their age, so I've been trying other designs to see what I like. I've read good things about ceramic knives, and Kyocera in particular, so this was one near the top of my list to consider.

The knife itself came packaged as you'd expect for a knife of this price point. But when I took it out of the box, I could tell I was in for a different experience.

Of course, the dark gray blade and Damascus pattern is different, but the knife was also quite a bit lighter in weight than I'm accustomed to for this size blade. I'm not sure if this is a good thing or a bad thing, but it feels very different in my hand. It's certainly razor sharp, and a glance under a high-power magnifier reveals a nearly perfect edge with no pits or ruts, even after being used several times. In comparison, my conventional knives always show some slight pitting after use when examined this way.

The handle shape is a bit straight and square, and I found it a little uncomfortable for my hand. I like slightly wider and rounded handles with a bit more heft to them, but this is a personal choice. The blade itself is also a bit thick - I'm sure this is a byproduct of the ceramic design, and no doubt it strengthens the knife, protecting it from breakage if twisted.

Only real complaint is that I found the finish of the handle a bit subpar for such an expensive knife. There were bits of flash from the manufacturing process that I would have expected to have been polished smooth.

Overall, I like it, and while I'm not sure I'll be buying a whole set, if you like ceramic knives, this might be just what you're looking for.

0Comment 8 people found this helpful. Was this review helpful to you?YesNo

Almost too sharp

ByChrison July 7, 2017

Size: 3-InchVerified Purchase

This thing is crazy sharp. I've actually been afraid to use it on occasions I'll be rapidly paring something particularly soft for fear of losing my thumb. Looks pretty, keeps an edge, and that edge is crazy sharp. Lot's of people worry that ceramic knives are too brittle and will break, if you're using a paring knife in such a manner, you're probably doing it wrong.

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Most recent customer reviews

Great Kinves!

Cuts excellently, is light and will quickly become a staple in your kitchen.
If you haven't tried ceramic, you need to.
Awesome knives!

Published 1 month ago by David Jonathan Douwes

Excellent knife. Fragile so don't drop or treat roughly

Excellent knife. Fragile so don't drop or treat roughly. dont try to cut something too strong for blade. Can break tip. Nature of ceramic knife.

Published 5 months ago by Jane M

Five Stars

The best kitchen knives ever !

Published 6 months ago by SILBERMAN

Ideal Knife

This is a buy! If you need a sharp knife for cutting, this is it! Ideally this is for sashimi, but we use it for veggies and such (nothing hard or frozen). It works like a charm.Read more

Published 9 months ago by AuxilioVeritas

nice handling knife for a ceramic, but didn't stay factory sharp for long

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 more

Published 1 year ago by dko3tgk

Still going strong

1 year later this knife still cuts like day 1. Awesome

Published 1 year ago by Becky

Five Stars

Great product ty

Published 1 year ago by Todd Abbey

Four Stars

Very Sharp

Published on July 13, 2015 by Larryfromthecorner

Replacing a favorite knife.

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 more

Published on June 29, 2015 by Judy A.

Barely OK for a week or two

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 more

Published on April 23, 2015 by David James

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