Review on Kyocera 3-inch White Ceramic Paring Knife - Innovation Series by Jennifer Hulett

This is my eighth ceramic knife and my fourth Kyocera. I started with the T-Fal and wasn't impressed with its sharpness, then got my first Kyocera and was so impressed with the difference. I had my first Kyocera knife in 10 years and it lost some of its sharpness but not by much. If you've never used a ceramic knife before, heed the warnings not to use it on frozen foods or bone-in meat. . Ceramics can be ground super sharp, but they can also break into one piece or even splinter under intense or concentrated pressure, especially the tip. This means that if you buy ceramic knives, you still need steel knives. I still have steel carving knives, a serrated bread knife, cleavers, steak knives, and a few others. I mainly use ceramic knives for cutting vegetables and boneless meat. There's nothing like slicing a potato thin enough to make potato chips. In fact, I can slice so thinly with a ceramic knife that I don't take my mandolin out unless I'm processing a large batch of potatoes or other vegetables. As you can understand by reading this, I was already a believer in Kyocera. Ceramic knife when I got this new one. It does a great job of meeting my expectations and I'm also impressed with the new handle design. It is particularly comfortable and comfortable to hold. A 5 inch knife (i.e. 5 inch handle and 4.5 inch blade) is large enough to be used for large potatoes, apples and the like.