Enhanced SEO: Kyocera Advanced Ceramic Revolution 7-inch Professional Chef's Knife with Black Blade Review

This is a replacement for what used to crack. And now the end is cracked. We treat our knives with care, but they break easily. They work great and stay sharp, but when you pay that much for a knife you expect it to last a long time. Above was for knife #2. Now we are at knife #3 (7 inches this time).

I've been using this knife for almost a year and it's still as sharp as when I bought it and it's still my favorite everyday knife. Just be careful with it and don't be offended. This is not a metal blade and can break if you are too clumsy. Use it only on vegetables and soft meats and it will serve you very well, making very clean and easy cuts and leaving the cut surfaces as smooth as glass.

Look, it's a ceramic knife. You can split it if you abuse it, break it if you twist the blade too hard, and you can't use it to mince garlic for the reasons above. BUT I LOVE THIS KNIFE. This is a paring knife, so it's designed for vegetables. But I use it for everything. I don't usually roll the bones when cooking, I usually cut veggies or boneless meat. Or cook in a blue apron. Being ceramic it retains a very sharp edge and although there is a sharpening service you won't need it for a number

I'm from Osaka and have been working at a sushi restaurant in Los Angeles for 11 years. I'm a big fan of Japanese knives, especially Sakai knives. However, I was curious about Kyocera ceramic knives. Maybe not for work, but for home? So I gave him a chance. I bought this knife on March 1st, 2019. Unfortunately it broke on April 8, 2019 while cutting garlic. Rest in peace. The manual (and who reads manuals these days) warns against "turning the blade on its side to crush the garlic". I just cut…

Bought 2 Micro Serrated 5 inches, one 2 years ago and the other this week. Since then the quality seems to have deteriorated. There is a small gap between the blade and the handle on both sides through which water seeps, this was not the case with the older version, and the sharpness of the blade has a decent lifespan, with my first knife it collapsed halfway after it fell to the ground, but that's not surprising for something then ceramic. I was aware of this aspect when I bought it. I don't…

Bought for myself. We had expensive German knives that always had to be sharpened. Ceramic knives last longer, are much lighter and incredibly sharp. After prolonged use they will dull like any other knife and will either need to be sharpened with a Kyocera manual sharpener or you can send them to the Kyocera factory (in California) along with $10 (return postage) and they will sharpen back to the factory. sharpness. This is a lifetime sharpening for postage. I sent 2 sharpening knives, an 8…

I am a professional chef and I bought this knife and found it a bit boring, then bought a cheaper knife and have been disappointed ever since! Ceramic knives from different brands and I step inside and will order this knife again! I might go for an extra inch and buy 8 inches instead. It's a bit more expensive, but worth it for me when I'm chopping up large heads of lettuce. ABSOLUTELY NOTHING compares to the quality, feel and overall craftsmanship of this knife! It was a really sharp knife for

This knife really changed my attitude towards knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have a small Kyocera slicing knife and while it's just as sharp it's easier to use because it's bigger. The large blade allows you to iron something instead of just cutting. I still use metal knives for anything that's obnoxious, like slicing meat with bones or cuts that require twisting motion, but this knife is great for pretty much anything. After about a year

I've been using ceramic knives in the kitchen for about 8 years. I love her. They hold the blade for a long time, are very sharp and while not easy to pop in the dishwasher, they are not difficult to clean by hand. This morning I used this knife for the first time to prepare a large meal for some guests. That puts any ceramic knife I've ever owned to shame. The main reason I got it is that I need a longer knife so I can cut larger things like onions a little faster. I'm not cutting any faster…

I've been a fan of Kyocera ceramic knives for many years, but I don't think I'll buy one again. These knives are very sharp, but you will notice that over time (1-2 years) the blade will become uneven and the sharpness will gradually fade. This wasn't a problem in the days when Kyocera offered free sharpening services. That service was discontinued a few years ago, and to make matters worse, Kyocera apparently stopped selling diamond belts to professional sharpening shops as well. As a result…

These knives are fine. They are sharp but brittle; easy to clean but difficult to use. This is my third and it will be my last. Pros: Really sharp Stays sharp for a long time Easy to clean Nice looks Cons: Fragile Can't be used in the same way as a steel chef's knife Weightless, odd in hand doesn't get into food When I first got it I hated it. It is feather light and the handle is very thin. When you are used to knives made of thicker steel, there is no balance when cutting. Funnily enough, my…