Revolution 4.5" Ceramic Utility Knife – Ultra-Sharp Japanese Blade

The knife will slice through cardboard like hot butter. I mean, at least 1,000 slices before sharpening. As far as cardboard goes, it works as well or better than the high-dollar knives and box cutters. Even cuts through double-layer cardboard. Normally, ceramic knives are used for vegetables even though steel is better. The handle is very comfortable, and the blade is sharp. The craftsmanship is of excellent quality. Missing is a sheath. The blade bit me when I reached for it. Make sure you purchase the proper sharpener for continued use.

These small Kyocera knives are great for slicing fruit. Stay sharp longer than metal ones. Also can be put in the dishwasher. Just be careful they are far away from anything that could bump against them.

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.

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.

I bought this knife to try out a ceramic knife for the first time. I am very impressed with how sharp this knife is, but I am not sure how practical it would be to use this knife as you can only use ceramic knives on a handful of soft veggies. This knife would greatly complement a steel kitchen knife. I am giving a four star. I wish it had come with a protective sheath or box of some sort. I would have given it a 5 start if it did. This knife is very fragile and needs to be constantly babied. The good thing is that Kyoceras do have a warranty, so if it chips or dulls, Kyocera will fix or replace it.

Love my new knife. $40 is more than I've paid for a single knife. I fell in love with this at a friend's house when she put me in charge of making a large salad. Cuts simply and easily to get all those veggies into small-ish pieces, and was fun to use because it was so easy. Had to get one for myself and glad I did. Another friend cautioned me to handle it very gently or it could break, so I am a little apprehensive about that, but will baby it for now. It definitely has its uses, but directions that come with it also say to use for straight cuts, not for boning meat or straining the blade sideways, don't use the tip to pivot for chopping, don't lay it flat to smash garlic, and buy a protective sheath for it (doesn't come with one). They definitely should include one. It was hard to find an inexpensive 4.5" plastic knife guard. I had to get a 5" one (hasn't arrived yet).

This ceramic knife is much sharper than any metal knife I own. If you have arthritis in your hands like I do, this knife is a great help.

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

Ca coupe fort. Presque trop ! Si vous vous demandez si ca coupe mieux qu'un autre couteau la réponse est oui, c'est indéniable, et il est à utiliser avec prudence. Le couteau n'aime pas les os et casse s'il est utilisé avec force sur une matière dure.

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.