Kyocera Revolution Series 5-1/2-Inch Santoku Knife, White
Posted by: admin Post date: January 4th, 2010santoku knife
- Ultra lightweight
- Easy maintenance
- Quick rinse and wipe clean
- Impervious to acids, juices, oils, salts, or other elements
Product Description
Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. The 5 inch blade slices, cuts, chops, and peels and other prep work. Sleek grounded, polished blade in white. The fine ceramic knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables…. More >>
January 4th, 2010 at 10:51 am
I don’t own this exact knife, but do own a Kyocera Brand Ceramic knife. It is great, sharp, light weight, easy to use. I gave it a rating of 4, for it is still new, recently purchased while in Japan last month (o4/07). So, haven’t used it much, yet. My mother bought one for my dad, and I bought one for myself. Also bought the Kyocera Knife sharperner. Was informed this knife would last lifetime, with no special care, just normal care, and sharpening when needed. Will see. My sister’s Mother in Law also bought one, for her husband. So, can write a better review later on, after everyone’s used it for a bit.
Am interested in purchasing more ceramic knifes and other products, just wish it wasn’t so pricey here in the States.
Rating: 4 / 5
January 4th, 2010 at 11:43 am
I have used this type of knife before and was not disappointed. I would buy from this person again.
Rating: 5 / 5
January 4th, 2010 at 1:40 pm
easy to handle, very versatile; what I love best is that even delicate lettuces and herbs don’t oxidize as they would with a metal knife; and if you taste an apple slice, for example, cut with a metal knife vs ceramic, you CAN taste the difference, and just see which one oxidizes first!
have given away at least 8 as gifts and everyone raves about them, including 2 professional chefs; love the paring knife and peeler, too, but I think I use the adjustable mandoline the most (after the Santoku) great for salads, soups, presentation; took the mandoline to a cooking class and the chef promptly put her old (much more expensive) metal one away.
although the manufacturer warns about using the ceramic blades against bone, I find the ceramic Santoku makes an excellent carving knife, and it debones chicken like a scalpel. LOVE these products
keep in mind, this is CERAMIC, so it does break if you drop or torque it; have had my knife about 6 years & have never sharpened it– still cuts like a razor
Rating: 5 / 5
January 4th, 2010 at 2:57 pm
This knife is amazingly sharp, and I am quite sure I will be eagerly looking for things to cut with it for a month or two. I haven’t cut myself yet (hooray!). But the old folk wisdom says that a dull knife is a dangerous knife.
(Peering into the future…) It seems completely inevitable to me that two things are coming down the pike. First, more and more people will discover the virtues of these ceramic knives, and so Kyocera will begin facing some serious competition in this arena (to date, there is none. But just you wait until 3M, or other companies, get into the game). As a result, these somewhat-pricey knives will become a lot cheaper.
Second, we will all have to get used to having two sorts of knives in our kitchens: the steel knives and the ceramic knives. In a way, it will be just like the Teflon revolution, where years were spent explaining to people that Teflon cookware involved rules — but then the teenage daughter or son would “forget” and scratch the holy bejesus out of a good piece of Teflon cookware.
But did we stop buying Teflon because of accidents like this? Nooooooo.
In the same way, people are going to have to learn the ways of the new ceramic knives, which seem to be quite brittle. Don’t use them to cut cheese — why? Well, I think: cheese is typically a rubbery substance, which might encourage the blade to bend, and then — SNAP! — no more ceramic knife.
But the sharpness and the ease of use are a real treat! Even more, no steeling is wanted or possible. No sharpening in the home is wanted or possible. Here in Thailand, I got a free pass for two sharpenings in the next six years. I suspect I won’t need them.
WHAT A KNIFE!!!!
Rating: 5 / 5
January 4th, 2010 at 4:45 pm
I got this item in only two days. They sent the knife the same day I ordered it. The knife is only seconded to my Ken Onion Shun. It feels great in my hand, and guests always want to know about that unusual looking knife i’m using. This knife is not for the house hold with small children who could severely cut themselves, or chip the edge. Also, you need to have time to hand wash it after using, not dishwashing to keep it sharp longer. If you don’t want to pay hundreds of dollars for a Shun, get this knife.
Happy slicing!
Rating: 5 / 5