Kyocera Advanced Ceramic Revolution Series 3-inch Paring Knife, Black Blade

So, about 7-8 years ago someone in my family gave me a Kyocera knife and I thought what the heck is this thing? I have had Shun, Henkels, Wustof and thought this Kyocera knife was probably junk that they wanted to unload. Let me say that the only reason I had to get a new one after all this time is because I snapped the tip off the blade of the original gifted one. That knife stayed sharp for 7-8 years with no sharpening. They are light weight and a decent multi purpose knife.

Awesome knife. Very sharp, and stays sharp. But, will break if you drop it.

Ok so Im no cook. Bought this for the wife after hearing her drool over them at the fancy cooking shops. So decided I would buy her a good set of ceramic knives. After reading the reviews it sounded like kyocera was the brand to go with. Was the reviews ever right. I was a little nervious thinking it was a gimmick, wife never even tried them either so was totally going off reviews. When they came in the mail { super fast btw thanks amazon } my heart kinda sank when she opened the box. These things look like toys! Like the kids plastic knives we all grew up with playing army etc. I thought I had got the cheapest birthday present for my wife ever. WRONG!! She tore into that box and pulled out a full package of bacon to put it to the test. My wife is a chef went to school for it so she brought out some super expensive knife I didnt even know we had {said she didnt ever trust me with it lol} to put it against the new kyocera chef knife.First she went with her fancy super expensive knife it did pretty good. Then she tried the kyocera and WOW. Im no expert and could see that the fancy expensive knife was pulling the bacon it would cut it thin but they were stretched slices. The kyocera literally went through like it was a warm stick of butter. No stretch just super thin, yes thinner then the fancy knife and looked amazing Ive never seen a cut that good and this was our first try. She let me give it a try and it wasnt her training it was all from the knife. I did a super thin perfect cut with no effort at all.Next we grabbed a red pepper. She cut it in half and told me to try cutting it with no pressure just to rest the blade and pull back. I thought I would be sawing at this pepper for awhile doing that method. WRONG AGAIN! One stead pull backward just resting the knife hanging onto the knife with my index finger and thumb on the very back of the handle. This knife is AMAZING!! I was doing cuts like some chef on tv and Ive never really cooked in my life!So all in all made a awesome present, works waaaaaaaaaaaaaaaaay better than any knife I have ever seen. Don't worry my wife said the same about them and is using them everyday LOVES THEM! It is easier on her wrist and is much safer since they are so sharp.BEWARE!!! Like I said they look like a toy so if you have little kids take this into consideration. Always hide them they look like plastic and super light like it to. So it could easily fool a young one. Other than that get these use them you wont regret a penny!!

I just got this knife and it is super sharp. I’ve had 2 of them for years…they are ceramic and need to be careful what you cut, as they say. Broke the tip off my first one cutting a bone-in pork roast…the second it slipped through the silverware holder in the dishwasher and when I closed it I snapped it. But I have had them for like 10 years.

The Chef's Knife is a top-notch kitchen tool. The ceramic blade is incredibly sharp and stays that way for a long time. It's also lightweight, which makes it easy to handle for extended periods of time. The handle is comfortable and well-balanced, giving me good control and precision when cutting. This knife is perfect for slicing, dicing and chopping vegetables and meats. I would highly recommend this knife to any professional or home cook.

This knife has really changed the way I deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have the small Kyocera slicing knife, and although it is equally sharp, this one is easier to use because it is larger. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use metal knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The ceramic edge after about a year of use is just about as sharp as when I first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade. It seems that to dull one off these blades you have to chip it, this can be done fairly easily if you don't know what you are doing. This may be the reason that Kyocera has a sharpening program. They claim they can grind out the tiny chips that occur over time. My first ceramic knife, the slicing knife has some chips in it, that was our training blade, this knife has none because we know what we are doing now. I would bet the tip is rounded to prevent chipping as well as promote safety.Don't let the fragility of the blade scare you, when you use it for the first time you will probably start laughing. Then you will laugh again every time you use a knife at someone else's house. The sharpness isn't the important thing here, I can sharpen a metal knife to nearly the same sharpness, what is important is that this thing STAYS sharp. Metal knives must be sharpened with every use if they want to compete with this.This blade is very light and it looks great. Since the blade is quite broad, you will need a really big knife block if its going to fit into a slot.The black version looks a lot cooler than the white one and it doesn't show the staining that can occurs if you leave certain juices on the blade overnight.Don't throw away your original package! Kyocera has a free sharpening program, but you will need to send them your knife. The packaging it comes in can handle this for you. I got this idea from a you tube review of their sharpening program.

Great knives. Have some of the other styles and they have retained their sharpness for years / outperform steel blades for cutting things like vegetables. Blades can chip sometimes as they are ceramic but doesn’t impact performance much, they are much thinner than steel & slice through most things like butter.

brilliant

Like a hot knife through butter but it's cutting bread instead.

My first ceramic blade ... so I have little to compare it to but steel. Very light in the hand but cuts cleanly. Does not have the same weight as a metal blade. Consequently, more difficult to cut large veggies like potatoes and I imagine squash, etc? Yet for peppers and smaller veggies, like a hot knife through butter. Read the instructions that come with the item and no more smashing garlic, with the side of blade. Given 5 stars, for great packaging and quick delivery. 4.5 for completely replacing steel.

I'm permanently terrified of inadvertently dropping this or snapping the blade in some way, so I've treated it very gently, but after a month or so, it's still impressively sharp (more so than it feels, because there aren't the uneven sharpening edges you get on a metal blade) - more so than I ever got a steel knife to stay except if I resorted to a whetstone. The biggest issue I have is that food sticks to it much more than the colour-coated steel knife I used before, so I tend to throw the things I'm chopping around with an upswing and there's more resistance as I go through moist items; I can't vouch for how it compares to a naked steel blade. I've not tried sharpening it yet (I have the Kyocera sharpener), but nor have I needed to - though I don't expect it to last forever. I'd have dulled a steel blade by now! Oh, and I've had to resort to the blade guard for crushing garlic. It's weird how light this is compared with a metal blade, but it's worked very well so far.