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Kyocera Revolution Series 2-Piece Paring and Santoku Knife Set, Black | 
 enlarge | Brand: Kyocera
Buy New: $99.95
Rating:  3 reviews
Shipping Weight (lbs): 1
Dimensions (in): 13.3 x 4.9 x 1.2
MPN: FK-2PC-BK
Model: FK-2PC BK
EAN: 4960664503421
ASIN: B00170X2U2
Availability: Usually ships in 3 to 4 weeks
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| Features:
| • | Ultra lightweight | | • | Easy Maintenance | | • | Comfortable ergonomic handles provide precise control | | • | Use on a wood or plastic cutting board | | • | Recommended hand-wash and let dry |
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| Editorial Reviews:
Product Description
These Kyocera ceramic knives are a unique alternative to metal-based knives, with a resin handle for a highly controlled grip. Unlike a forged metal blade, which is soft and susceptible to chemical corrosion, the Kyocera zirconium oxide blade resists this wear and holds its edge for months to years without sharpening. Stain and rust-resistant, the blade is impervious to food acids that can discolor steel products, and will not transfer any metallic taste or smell to your food. A non-stick ceramic surface makes for easy cleanup and a lightweight and perfect balance make it a pleasure to use. This set includes a 3-1/2 inch paring knife and a 5-1/2 inch santoku knife, both of which are backed by a five year limited warranty against breakage. (Does not cover cutting bones, prying, or flexing).
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| Customer Reviews:
sharp! August 27, 2008
Michael J. Kleber (St. Louis, MO)
I was a sous chef for a couple of years and am always on the lookout for quality knives. I can say with no difficulty that these are the sharpest knives I've ever come across. The only problem was they took about 10 business days to arrive.
Exceptional set August 23, 2008
RiK
Summary
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Advantages:
1) The sharpest commercial knife you can purchase
2) Will hold its edge much longer than carbon or stainless steel knives
3) Great ergonomics (nice handle and beautiful appearance)
Disadvantages:
1) Brittle blade
2) Can only be sharpened by the manufacturer
Overall:
Buy this set
Detailed information and advice:
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A bit of background information if you are unfamiliar with ceramic knives. There are basically three types of knives you can purchase:
1) High stainless steel knives - Fairly sharp, hold their edge well, somewhat difficult to sharpen. These are the knives that you are most likely to purchase at a store. Prices range from very cheap to very expensive (I own a Wusthof set, so I know how expensive they can get).
2) High carbon steel knives - Very sharp, dull easily, easy to sharpen. These are the cheapest, easiest to sharpen, and lose their edge the fastest. These also tend to be used by professionals (I managed over 80 "knife hands" early in my career and this is all we used - people would dull on average 6 per day).
3) Ceramic knives - Supremely sharp, hold their edge practically forever, impossible to sharpen. Expensive, and prone to breaking if not used properly.
Most people purchase high stainless steel knife sets, and these are adequate for general utility. But it's not the best strategy for a well prepared chef to follow. The best approach is to have multiple knives and use them for specialized purposes.
Here's what you should do:
1) Buy this ceramic set. Use it for everything except boning. Under no circumstances should you ever use it for boning, as you will likely chip the blade (i.e no knife work that requires any prying or side-to-side motion). Hand wash, and don't drop on your tile floor. They will last you forever and you will wonder why you ever used anything else. (I've owned a 5" ceramic utility for almost 10 years and it still hasn't required sharpening).
2) Go to your local restaurant supply store and buy at several 6" high carbon steel boning knives. They are generally very cheap, and very cheap looking. Use these knives for general cutting and boning. Sharpen them frequently (a quick run over a steel after every use is best).
If you follow this strategy you will be amazed at what you can do with the ceramics, and you will also have the best (and cheapest) boning knives to decrease the chance that you'll ever chip one of your ceramics.
Hope this helps anyone who has stumbled onto this backwater Amazon page in their pursuit of the ultimate knife!
Sharp doesn't even begin to describe the edge July 3, 2008
hvacigar (Portland, Oregon United States)
3 out of 3 found this review helpful
Be very, very careful. These are the sharpest knives I have ever dealt with. I have used it for fish, vegetables, boneless meats, and cheeses. You can make cuts as thin as you want, and the consistency of the cut is amazing. This set is a good introduction, and I am so happy with it that I plan on getting some of the other knives over time. The knives cut well and are very easy to clean...what else could you want?
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