Review on 🔪 Kyocera Ceramic 3" Paring Knife with Sugarcane Sourced Material Handle: Superior Cutting Performance and Sustainable Design by Mufti Capers

In 1984 at Kyocera's San Diego headquarters, I befriended one of the main inspirations for the first of their iconic ceramic knives, a kitchen set that changed knives forever. In recognition of my contribution, the company allowed me to purchase the same size and design. I still have it and use it several times a day. That's over 37 years old, which should put an end to short-lived misinformation about her. With proper care, a Kyocera ceramic knife can last a lifetime and stay as sharp as the day you bought it without the need for sharpening. Yes, they are expensive, although I've bought kitchen knives for a lot more. And yes, a ceramic knife can be damaged if mishandled. I was thrilled to see the 2021 version of my knife and seeing how the quality of some products had suffered after moving production to China made me very curious to do a side by side review. . The very first good news is where they are made, still in Sendai, Japan. WHAT SIZE SHOULD I BUY If you want to get the most out of a ceramic knife, I recommend going for the 4.5 inch version as a first experience. This is the size you are most likely to use to cut fresh vegetables, bread, etc. A paring knife is too small for such tasks and it may take some time to get used to its more limited job of slicing fruits and vegetables to be razor sharp. On the other hand, a Santoku knife can be a great way to impress your friends, but it requires even more culinary skill to get the bow right, and it's not often taken out of its sheath for everyday utility tasks. Regardless of the size you choose, it's important to know that ceramic knives are ideal for straight cuts, not carving, twisting, chiseling, or similar movements, so don't throw away your collection of metal knives just yet, you're going to need them for whatever you do a type of haircut in which the blade is twisted. CARE Considering that most people don't read instructions even when they should, here are just a few tips I learned directly from the people who invented them in 1984 and who have supported my work for 37 years. First, never drop it, it will break and become the end of your knife. Although they are very hard, they are inherently brittle. Secondly, never wash dishes in the dishwasher or even in the sink next to other dishes. No matter what food you cut, it is enough to quickly rinse, wipe with a damp sponge and dry lightly with a kitchen towel. Third, never keep it separately in a drawer with other cutlery. If you have a sheath, use it. A wooden knife holder should be fine. Try to get one that doesn't touch the edge of the blade. Ceramic is not magnetic, so magnetic wall hangers are of course out of the question. Finally, I use a soft nylon or natural wood cutting board, do not cut directly on ceramic, steel, or other very hard countertops. could happen. No panic. If this is within the warranty terms, contact Kyocera. Please note that each knife has a unique serial number to identify it, yes this company cares a lot about customer service. They don't limit how long their warranty lasts, I've never heard of the company doing that, but they obviously don't cover misuse or mishandling. The only caveat I see is that you pay for return shipping. But what if this happens more than 30 years from now? My knife has small chips on the edges and I wouldn't say it's a defect, it's just that I let other people touch my knife, but these nicks don't affect performance anyway, the knife still cuts great, so I'm completely satisfied. If you're worried about chipping, there's even a way to send your knife to the factory to be sharpened. It's worth noting that part of the premium price you pay for this is that each knife is hand-sharpened. NOT SO POSITIVE Some things have more to do with opinions than negativity, for example it is a very light knife that large hands find it difficult to hold comfortably. My hand is not that big but I have a hard time gripping the very thin and light handle. This is linked to the tool management. If you are an experienced cook, you know that there is a way of holding a knife where your index finger and thumb hold it in a certain way. This product makes it so difficult that I can no longer call it my favorite. But remember, this is just an opinion. YES OR NO This is a new range of ceramic kitchen knives from Kyocera and there were no reviews for it at the time of publication. I'm sure we'll soon be seeing some negative stories about early ceramic knives with a high concentration of bad news about their durability. All I can say is that what I'm showing in my comparison photos is 37 years old and I'm still using it. Most if not all of the low durability ratings are from people who just opened the box and didn't even use it for a day. You decide which opinion is more important to you. If I run into any quality issues in a year or two, rest assured I'll come back and update this. I'm thrilled they decided to continue making them in Japan, any savvy buyer will tell you it's worth the extra price. I mentioned that it is a new series, the blade is the same as always according to my information, only the handle is now made of a more environmentally friendly material. At thirty-five dollars, that's less than the same size in 1984. I don't want to throw away my old knife, but I'm excited to welcome this new one to my kitchen to work with. My opinion is definitely yes.