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

Very sharp blade. This is my third. Replacement because I was careless with the previous one. I hope this superb beautiful blade will last a lifetime this time!

First of all, I really like the ceramic blade on this knife - it's very sharp and cuts well. Try working with this knife, the more it annoys me. First, I have long, thin fingers, and the handle isn't thick enough to fit my hand comfortably. Second, the end of the handle curves inward toward the cutting edge of the knife, rather than leaning toward the spine of the blade. When I hold the knife in the cutting position - my thumb and first two fingers around the thickest part of the handle - my…

Kyocera Ceramic 5.5 inch Santoku Knife with Cane Handle I have had and still have many Kyocera ceramic knives over the years. I love them and think they work. This example is no exception. It's well done and, I'd like to say, as always. These knives are boss. They are made in Japan and the quality shows. Slicing is so good, especially with fruits and veggies. That's where you want to use them. They do not discolour products, do not transfer aromas and do not falsify the taste. It's difficult…

I have had a pair of Kyocera ceramic knives, a santoku and a paring knife that I have used for over 10 years. These are my favorite knives and I've never had to sharpen them. Unfortunately I lost my paring knife so I took this one. I still have a santoku and it's my favorite kitchen knife. The only way to keep my Kyocera ceramic knives pristine and chip-free for ten years is to keep them in this thin, flexible plastic case whenever I put them away. For some reason this new knife is not coming…

Kyocera only uses ceramic knives there. On a whim I added the set to my wedding list (black blade) over 10 years ago and continue to collect it along with my favorite Global knife collection. Yes, I love Japanese knives and consider myself a kitchen samurai. Over 10 years later, the Kyocera is still just as good, if not better. They are still made in Japan ❤️ The quality and workmanship is impeccable. I like the greener direction Kyocera is taking. The plastic handle is made of cane. It makes…

Summary: Sharp, light, thick handle, odd shape/size, although a slight fad would suit a modest collection of half a dozen kitchen knives I picked up in Japan, most of which cost over $100, plus a couple of Wüsthof and Henckels knives. So I'm used to taking care of my knives (wash by hand, dry immediately after use, no glass/marble/ceramic/etc. cutting boards etc.). This is my first ceramic knife and I always thought they were kind of niche and they still look. If you're looking for your only…

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…