KYOCERAAdvanced Ceramic Revolution Series 3-inch Paring Knife, Red Handle, White Blade

Perfect peeler knife

This is a game changer. I have very good German made knives which I sharpen often, but this little paring knife put them to shame for chopping vegetables (particularly celery). I am a vegetarian and chop a lot of veg and anything that makes it easier is worth it. I like this knife so much I just order a set of three of the same make.

This knife is insanely awesome.I am not a professional chef, I'm just a guy that watches food network and tries everything. I have a fair collection of kitchen tools (a 7" Shun/Ken Onion knife, a wustof [however its spelled]), and I do like to cook.This knife is insanely sharp. When I first got it, I was messing around with an onion to see how thin I could slice it and it was so easy. Its inert - so theres no metal taste, and cake to clean. I've treated it well, and only used it for slicing/cutting.You're not supposed to smash stuff with it, or use too much force. While I'm no expert, I've always understood that if you're using a knife that requires a crapload of force, you probably need to get it sharpened or get a new knife. I suspect the reviews regarding the chipping/breaking of these ceramic knives are probably due to heavy force use - and ceramic or not, I dont think a 3" pairing knife is the right tool for such a job.While I can't say that I use this knife 24x7, but it is definitely a great compliment to the other knives/tools/items in my kitchen - and if you've got a knife block that you've added items to, you'll find this is an excellent addition for the money.

Not everyone in my family was impressed with this knife - one of my in-laws spent half an hour trying to cut a hair in two while holding it by one end, slicing through a sheet of paper samurai-style, and doing other silly things that supposedly show off the efficiency of the blade. After which he declared it not sharp enough.Now, this sort of things might not really be possible with a mass-produced ceramic kitchen knife nor they are really necessary. The knife does what it's supposed to do - it cuts things cleanly and effortlessly while you are cooking.I have two of these and I did manage to chip one of the blades early on - I used it as a pairing knife and hit a bone. Now, I am a bit more careful. To keep the blade sharp, a wooden cutting board is recommended. Depending on how well you take care of this knife, it will keep the edge anywhere from three to six months, and after that Kyocera has a sharpening service - I think it's something like $10 for two knives. Not a bad deal at all. I also saw a sharpener for ceramic knives sold on Amazon at one time but decided not to spend the money on it - these blades don't require regular sharpening.Good, sharp, multipurpose knife. Recommended.

I'm a knife nerd and sharpen our knives regularly. Despite that, this is easily the sharpest knife in the house. And it's going to stay sharp without my help.Add the rounded point and white blade color that make it look like a toy and this knife kind of scares me. I keep worrying that I will grab it casually and cut myself. Years of training taught me that sharp things are shiny and pointy and this isn't either. Again, this is a seriously sharp blade. It cuts easily through even the toughest meat. I have no doubt that it will cut equally easily through my hand.In addition to cutting easily through tough meat, it slices tomatoes as well as the serrated knife I used to keep just for that. It also carved foam rubber (for a craft project) more cleanly than anything I've ever seen.UPDATE: After a month and a half of relatively gentle use, there's a chip about 3/4" from the end. It's a really small chip (less than 0.5 millimeter) and it doesn't affect the knife's function at all. But if it chipped this easily from gentle use, I'm starting to question how well it will hold up. While this is not the most expensive paring knife out there, I'd hate to start thinking of it as disposable.

This ceramic knife from Kyocera, and others that Kyocera makes, are the mainstay of our kitchen. They remain sharp for many many months if not years, especially if not abused. Because they are made from cubic zirconium, they do not require regular sharpening (and in fact can be dulled by conventional sharpening methods.) When they are dull you just send them in to Kyocera (I think for about $10 you can get two knives sharpened) and they come back to you marvelously perfect and sharp. Here's the one thing to be careful of: zirconium does not like to be bent, so you never want to be using leverage - - that is to say, prying - - with this knife. Also avoid cutting into hard objects like bone. If you observe this small precaution, the knives will stay sharp almost indefinitely. They can also be put in the dishwasher with no dulling, unlike typical steel knives, which should always be cleaned by hand.

I have used this knife several times and it never fails to operate beautifully with its sharp, very sharp edge. The first time I used this knife I nicked my index finger and didn't know it until I washed my hands. I can't over emphasize how this Kyocera ceramic edge works. You cannot cut as in De-boning any kind of meat though.I am now a giant fan of the Kyocera ceramic knives. I am very careful with my use of my Kyocera ceramic knives and therefore have maintained ultra sharp edges and no chips.This knife cute tomatoes completely. What I mean by this is when you cut a slice of the tomato it cuts all the way through the skin at the bottom of the slice the first time. That is a very nice benefit of these knives. You must use a wood or plastic cutting board and NO SLICING on a glass plate.I can recommend this knife with no reservations, what so ever, to any one willing to take care of your new knife.