KYOCERAAdvanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Handle, White Blade , 6 Inch - FK-160 WH

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. I cannot make a statement about the cheaper ceramic knives because I've never tried one; however, I can speak about this knife and am very happy to have added it to my arsenal of kitchen tools.I highly recommend this knife. I believe this knife sets a high standard for ceramic knives.Update (January 29, 2012): Sadly, I must say this WAS my favorite knife. I used it to cut some meat and, not realizing there was a bone, the blade cracked into several pieces. I won't be replacing the knife.

For years, I've been cooking with an expensive Chef knife from Cutco. But, I found it big, heavy and unwieldy for cutting anything delicate or precise. I bought the ceramic Santoku knife from Kyocera and I love it. It's so much easier to work with and it stays sharp for much longer than my steel knives. It weighs about 1/3 as much and is so sharp, you don't need the weight to cut things like carrots. I liked it so much that I also bought the Kyocera Chef and Utility knives, plus the block and cutting board. These knives are a dream to cook with. I highly recommend them.

Love this knife, light, easy to use, most veggies are like cutting through butter. Also great for cheese, boneless meat. Best of all, can finally mince soft herbs (cilantro, parsley, etc,). Have never been able to do that well with my good (and I thought) sharp metal knives. Always just got bruised leaves with only a few cuts. But be careful - sharper than a razor. Sliced my finger while trying to wipe it down.

The knife is sharp and retains that for a long time. But keep in mind that you're dealing with basically a very sharp rock here, so if you mix this with metal utensils in a dish washer (which isn't recommended in the first place), or keep pressing it against something hard like a raw chestnut, the blade will eventually chip.One star removed, just because you have to keep in mind about its durability. I personally wouldn't gift this to a careless person, lest he/she chips it away in few weeks time.

This thing is awesome. I love to cook so usually there's some prep time for a good dish and after using so so knives for a while you just think that's the way it's supposed to be with knives. I was cutting up some steak last week and remembered I had this knife new in my drawer so I decided to give it a try. I cut a slice with my steel knife... then I cut one with the Kyrocera... man, what a difference. It's like night and day difference... there's no comparison. It's so sharp it's not funny. I haven't tried it on vegetables yet and haven't been using it long enough to give an endurance review... but I will after about 6 months of use. But from what I see so far, it was definitely worth picking up. I will be giving a couple of these away for Christmas!

Edit: Updated Review:Giving it a 1 star review after owning the product for 1.5 years.Bought the knife back in Dec 2019, chipped after a couple of months. Contacted customer service and they sent me a replacement knife - for no charge. The 1 star is mainly for their customer service.The replacement knife lasted for less a year and completely broke in half while chopping a cabbage. Being the naive fool, thinking I might have applied too much pressure - I bought a Kyocera again from Bed bed beyond. Well - that has lasted me for a good 6 months. It chipped today while cutting a mango !No dishwasher, no cutting hard items. That is the end of Kyocera for me.I bought the Kyocera 6 inch knife in Dec 2019. Extremely sharp, loved the knife. I was very careful not to use the dishwasher to clean. Wiped and stored safely everyday. But this morning (Mar 1) found a chip in the middle. Now makes me paranoid if someone in the family might have swallowed the broken piece.. would love it if the knife actually would last longer, given the $40 price tag ..

With this and a smaller ceramic knife I can cut vegetables and other foods with precision and care in ways that seem impossible with even very good quality metal knives. To my surprise, I have even found that the larger knife can be used for slicing home-made bread into very thin pieces. So far the knives have been durable, retained their sharpness and are easy to clean. I don't use them to cut very hard items, like bone, because I sense they can be fragile. And the user has to be very careful to keep fingers away from the blade because this knife will do the same thing to your hand that it will do to a tomato. There is no room for error without risk of serious injury. But it's a great knife and I have just given one to my daughter, who is a serious cook, as a holiday gift.

Olhando pra ela parece frágil, dei nada por ela... Mas é super afiada, muito boa. Tenho usado para cortar carnes e peixes. Tenho um certo receio de usar para cortar coisas duras.

Lama ampia ed affilata, impugnatura ergonomica e presa stabile

je reviens sur mon avis, concernant mes deux couteaux de la marque : Kyocera.Au début, j'étais content, ça couper bien.Puis, après, environ, six mois d'utilisation, sur des surfaces tendres, il couper moins bien.J'ai donc, envoyer, mes deux couteaux chez un affuteur agrées : Kyocera.Resultat, l'affuteur as prétendue ne pas reçus la boite et mes deux couteaux déclarer perdus.Deux couteaux Kyocera, qui s'émousse après six mois d'utilisations surface tendre.Affuteur agrées par le fabriquant en France, colis perdus, plus de 200€ envolée dans une logistique....Alors, mon expérience, mon avis personnelle, sur cette marque.J'acheterais plus cette marque, ni ces couteaux céramiques.Pour la simple et bonne raison, s'émousse vite à mes yeux (mes victor inox, ont tenues plus longtemps sans s'émousse) et surtout, plus envie d'envoyer mes couteaux en Europe pour qu'ils soient déclarer perdus sans indemnités équivalente (seulement 25€).Mon conseil, éviter ces couteaux céramique.Il y ya des couteaux type "acier" plus solide, plus résistant à la découpe et surtout, permet d'être éguisser soit même!! Acheter un fusil et un lot de bon couteau allemand en "acier" et vous évitez les inconvénient.j'espère, que cette très mauvaise expérience, n'arrive a personne.200€ de perdus, ça fait mal, surtout quand vous y êtes attacher.

IT will form micro chip . Please use very carefully.

This is a wonderful knifeThe blade is sharp and cuts with ease. I have had it for about a year, so can say that it retains it sharpness well through time. The manufacturer will sharpen it for free, but you have to pay for shipping.The handle fits well in my hand and it is comfortable. However, I never cut through anything hard, so the comfort applies to repetitive cutting motions through soft materials.I had to purchase a separate knife block just for this knife (and a couple other ceramic ones I own) as it cannot go in a drawer or will fit in my existing blocks. I use a universal one with plastic rods in it, it is great for these fragile blades.