KYOCERAAdvanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Blade

This is the most user friendly paring knife you can imagine. It is beautifully crafted with a very friendly handle and very sharp and easy to use.

This is our third Kyocera Ceramic knife and we love them. Have had one for over four years and the other is over three. All in great condition with only one small chip in the oldest one. Found a great "Black Friday" deal, so got another to give for Christmas. Can't beat a great price on a great product!These knives are extremely sharp and will stay that way if you use them correctly. These knives are NOT to be used on hard items. Such as bones, ice, hard frozen items, or cutting on hard surfaces. They are not made for these types to foods. Use a metal knife for such items.If you use this type of knife correctly, you will be rewarded with many years of sharp cutting. If you neglect them and use incorrectly, you will be unhappy with any ceramic knife.***Also, do not put these ceramic knives in the dishwasher unless they will not be banged around.*** A quick hand washing is all they need. Remember, these are very sharp and will spill blood for the careless. I can attest to this!Pros -1. Super sharp2. Cuts beautifully3. Will last a long time if used correctly4. Easy to cleanCons -1. Can be a little bit expensive if you don't take care of them2. You do have to be more careful with these types of knives (not as forgiving as metal)3. Best not to put in the dishwasher - (handwash)Items were purchased with my own money. No free items received for my review.

Bought one of these in Atlantic City years ago during a cooking class. Loved it!!! Put in the dishwasher ( no-no) and it finally broke down. You cannot use this on hard items!!! But for veggies it’s a must!! So glad to have one again!

So I took a chance on this ceramic fancy pants stuff. And yes this thing is 'sharp' and holds its edge longer than my wustof 51/2. I do competition bbq and have a number of speciality blades this of course cannot replace. But if you only buy one really good knife - an all rounder - consider this one. On the circuit we say "a sharp knife is a safe knife", and I hope you don't get as many scars as I did to learn this and it's value.

This knife was great, initially, and very sharp. After a few months of ordinary use, it SHATTERED when cutting an APPLE. Could have seriously hurt myself. Picture below. Emailed the company, and received an offer for 25% off on a future knife purchase and a somewhat comical reminder/warning to not use the knife for just about everything that you would ordinarily use a knife. Recommend spending a little more money on a true high quality and reputable brand.

This is a really sharp knife and it stays sharp for a long time. The handle is comfortable and the blade shape works well for cutting and slicing. It's also very light - ceramic weighs very little compared to steel.There are a few things that you need to be aware of if you've never used a ceramic knife before.1) The blade is very thin and fragile. Ceramic is brittle compared to steel and you do have to be very careful with it as it's easily nicked. This means you should not use this knife for hard items and keep it away from bones.2) To avoid damaging the blade you need to keep it separate from other utensils. That means it needs to be washed on it's own and stored in a knife block. You do not want to toss this in a sink with other dishes and utensils, nor throw it into a cutlery drawer without a blade guard. You should also handwash. It cleans easily so that's not a problem.3) The wide blade handles well, but food tends to stick to it. Most santuko knives have scallops ground into the sides to help prevent food sticking to the sides of the blade but this blade isn't thick enough to accommodate them. On the plus side the thin blades glides though most material and leaves behind a very clean cut.4) Ceramic is very difficult to sharpen, and because of the very narrow edge angle you cannot use most sharpening tools. Forget about using a steel or most kitchen sharpening devices. You need to use a high quality sharpening tool made specifically to sharpen ceramic knives. That being said, Kyocera offers free sharpening and minor blade repair, you just need to pay for return shipping to California, IIRC. The edge will stay sharp for a lot longer than steel knives, which means it doesn't need to be sharpened very often.It does require some care and feeding compared to steel knives, but if you're willing to put up with a few limitations it's a pleasure to use and it's brutally sharp right out of the box.