Ceramic Knives

Dec 18, 1998
I have yet to get one of these knives, but have been curious for quite some time. I plan to acquire a Kyocera kitchen knife sometime in the future - they sound like great kitchen utility tools.

The main focus of this post is to gain more info on the Mirage X line. A heavy duty ceramic composite blade that is magnetic and undetectable. I've looked under old threads, but am looking for more info from users of these knives. I am particular4ly interested in the Spook.

Can anyone provide some info?


[This message has been edited by Ronald Reagan (edited 01-04-2000).]
I got a Mirage X Micro that I use to cut or slice almost anything. It holds its edge very well, as might be expected from this kind of knives. The advertising for the Mirage X line says that it will cut anything (well except diamond perhaps), but I tend to see this as misleading somewhat. Cut steel? Yes you can, but you have to be very careful and dedicate a lot of time to do that. Not to mention that in the process you'll end up with a lot of chippings along the edge. Me and my buddy bought a couple of these knives after we saw the the article on Tactical Knives. The first thing we did when we got the knives was to cut a beer bottle. Needless to say, we spent the rest of the evening restoring the edge (a long and painful process). And no prying either, as it is fragile. No dropping on concrete or any hard surface.

That said, the knife is fantastic in terms of cutting power. I always use diamond stones to sharpen mine, and this results in microserrations along the edge. Slicing is extremely excellent. For illustration, the last time I sharpened my knife was before the last hunting season. After three deers, it still slices meat very well. BUT, don't expect to sharpen the knife so that you'll have a razor sharp edge. I found this to be almost impossible. It is possible if you can find a durable sharpening stone that is fine enough, OR you can also lower the angle a bit. But it'll make the edge very fragile too, so I don't recommend it. In short: if you know what you're doing then yes, get the knife.

If I may ask, why the Spook? It's tanto shaped blade is kinda useless for me. Like I said the Mirage X line make excellent slicers, but very lousy stabber. Isn't penetration strength the idea behind tanto blades? But if you're going to use the knife strictly for self defense, meaning you'll only use the knife for muscle penetration, I think you'll be fine.

Hope this helps.


[This message has been edited by Frantium (edited 01-04-2000).]
Frantium, when you describe the ceramic blades as slicing really well, is this just on meat?

Concerning the durability of shaving sharp edges, as long as you are making the bevels meet, high polished edges are much more durable than micro serrated ones given the same stress. Basically the extreme localization of loads that fault microserrations cannot happen with a high polish.


[This message has been edited by Cliff Stamp (edited 01-05-2000).]

After experimenting, I only use my ceramic knives on material of moderate hardness. I still haven't found the threshold yet (not of how hard a material I can cut, but more to what kind of material I can cut with normal cutting/chopping/slicing motions), but it's probably because I'm leery of chipping the edge. On meat, it's just superb. I tried slicing manila rope and it sailed trough the rope. On glass (high hardness index), some hard plastic, or metal, a moderate (usually impulsive) impact will chip the edge.

I also need to note that I lowered my bevel just slightly (something like 27-ish). I found the factory angle was too steep for my taste.

Concerning the durability of shaving sharp edges, as long as you are making the bevels meet, high polished edges are much more durable than micro serrated ones given the same stress.

I'm sorry I wasn't too clear about that. But what I referred as 'fragile' was by 'lowering the angle a bit' and not by having a high polished edge. Now I finish my knife with a fine DMT stone (600 grit), which IMO makes the serrrations micro enough. Even with extra-fine (1200 grit) it still have microserrations because the ceramic will just break and not curl/fold/deform. For my cutting chores and especially on meat the 600-grit finished is desirable. If you use the microserrated edge on harder materials, then yes, you will break off the serrations easily.


[This message has been edited by Frantium (edited 01-05-2000).]