Kyocera Advanced Ceramic Revolution Series 4.5-inch Utility Knife, Red Handle, White Blade

Sharp! Slices food smoothly and easily.

We have several of the Kyocera Ceramic knives. They all stay sharp an incredibly long time. Be mindful of the instructions. The ceramic blade is very hard, and therefore quite brittle. It is great for slicing boneless meats, vegetables, fruit. Do not use if you'll need to apply twisting forces to the knife, or slicing around bones. My wife was boning some chops with one, and hit a bone, taking a bit of a chunk out of the blade. But if used for what they are meant for, making quick work of boneless meats or vegetables, they make the work quick and easy. They also stay incredibly sharp! We have a Kyocera Chef's knife we have had for 4 years, which is nearly as sharp as when it was new. You'll still need to keep steel knives around for tasks like cutting up a chicken, or deboning meats.

Wow. What an incredible slicing knife! Ceramic is amazing and if you havent tried I DEFINITELY recommend this little guy! It is sleek and sharp in design, and will cut through vegetables, meats (without bone), fruits, etc. like butter. An amazing steal at a this price, and well worth much more -- I set the knife down on a tomato and guide the knife through. Its so easy and the knife basically falls through the tomato with no pressure at all! Super sharp and amazing. Storage is an issue, though, becuase you must store these knives properly so they will not get destroyed or chippped. I recommend investing in a sheath or buying the same brand of knife that comes with one already. I am cheap and havent gotten around to buyingone, so I just keep ours in the plastic case that it came with. Good stuff. I would DEFINITELY recommend this to family, friends, whoever. Definitely my favorite knife!

An amazingly sharp ceramic knife. My only reason for not giving 5 stars is that this very sharp knife does not come with even a simple plastic knife cover or sheath.

These knives are incredibly sharp and will stay that way if you use them correctly! This is my 7th Kyocera knife. Aside from my own personal set of Kyocera knives, I buy them as gifts for my kitchen staff. (in a professional kitchen) They are most useful for julienne lettuce. The ceramic blade will not cause the lettuce to turn brown !!! These knives are also very light and will lessen the usual fatigue on the hands of those who cut, chop and dice for hours at a time. Do not use these knives (or any ceramic blades) on hard items such as carrots or sweet potatoes. Changes are good you may chip or break the blade. Also, try not to drop the knife, it will break if it hits a hard surface with enough force. Don't use these for cutting product with bones, don't use them to butcher down a whole chicken. The blade doesn't bend like a boning knife and the ceramic blade will chip or nick if it hits bone. In our kitchen, we like these little ones for small tasks such as slicing whole olives, slicing mushrooms and slicing strawberries. We use the larger chef knife version for making julienne strips out of whole lettuce heads and slicing tomatoes super thin. Kyocera will always be the only brand ceramic knife used in our kitchen.

I primarily purchased this knife to cut up raw and cooked meat and it does so extremely well without sawing or tearing. The blade is thinner than on cheaper quality ceramic knives (which I MUCH prefer), the balance is excellent and it is just as effective when used for cutting vegetables and fruits. As long as I don't try to cut through bones or drop it on the floor at an angle, it doesn't need babying. When cleaned, it can drip dry without rusting. I don't know if I would feel safe cleanibg it in a dishwasher for fear of heavy water pressure jostling the blade into nearby silverware and possibly damaging it, but in my case as I don't have a dishwasher, it's a moot point. However, it's very easy to handwash. I'm certain that I will enjoy this knife for many years to come.

This ceramic knife is amazing. It cuts so easily and the blade never dulls. The Kyocera brand is great . . . it is my second one and I have bought them as gifts as well.

Despite the famous brand name of Kyocera and more expensive price, this particular knife did NOT perform nearly as well as the less expensive VOS ceramic knives which I bought around the same time...Specifically this Kyocera knife developed nicks and chips to the point where it is no longer usable after 3-4 years while the VOS ceramic knives have NOT chipped and still performing well. As note before, Kyocera Customer Service is NON-EXISTANT. I would NOT buy Kyocera knives again

I have had this knife for 2 years now and it is still very sharp. Excellent for finely chopping onions, garlic etc.. Slicing fresh meats such as chicken breast into cubes or strips for curries and fajita's. extremely sharp so you will need to be careful and also I recommend a knife case (magnetic is best) that completely covers the blade. Global Knife Blade Guard - Size 2 I use a plastic flexible chopping board designed for sushi with mine. This blade should only be used on fresh boneless meats (not frozen) as it will not have the strength to cut frozen produce. You will need to keep your traditional meat cleaver for that. Very light knife and fits the hand well. Kyocera BB-100 Chopping Board Flexible Plastic

Appena acquistato l'ho un po sottovalutato.... Taglia eccome se taglia. Nel recidere in maniera netta è formidabile, il suo punto debole sta nello sbucciare frutta e verdura, sembra scivolare, forse per l'angolo molto stretto di affilatura. Evitare in ogni modo di fletterlo pena rottura, o riporlo in mezzo ad altri coltelli/attrezzi da cucina per non ritrovarsi sbecchettature sulla lama in ceramica. Ottimo prodotto e sembra tenere bene il filo!

Sharp and smooth

Avevo già avuto modo di "incontrare" lame in ceramica ma questa è impressionante. Non è neppure facile fare paragoni con lame di qualità media in acciaio cui siamo abituati. La prima volta che l'ho pulito ho usato una spugna e l'ho divisa in due senza accorgermene. Per tagliare verdura è bene essere precisi per non portarsi via qualche minuscola fetta di dito (cosa peraltro di cui ci si accorge solo per la vista del sangue). Se dovessi convincere qualcuno glielo farei provare sulla pulitura e affettatura di un prosciutto che pare avere la consistenza di burro. Certo sono delicate, non vanno usate per separare (facendo ruotare il polso, come potrebbe venire in mente di fare con pane raffermo) e vanno usate solo su di un tagliere e mai sui piatti! Anche se si creano microfratture (inferiori al millimetro, ne ho viste ma a me non è ancora successo) non si perde certo la lama che peraltro, come da foglietto di istruzioni, può essere spedita a qualche centro convenzionato Kyocera per venire nuovamente affilata. E' diventato "IL" mio coltello da cucina.

Kyocera en matière de couteau céramique, c’est vraiment très très bien, je recommande quel que soit le modèle.