Does anybody have a Kyocera ceramic knife?

Q

qqfob

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Sep 14, 2008
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I hope i'm in the right forum, this might be a strange one. I've been seeing the Kyocera ceramic knives all over, on discovery channel, the food network, and magazines. the KYOTOP Damascus looks pretty nice,
https://secure.kyoceraadvancedceramics.com/products/cutlery/kyotop-damascus.aspx
my girlfriend definitely wants a set. i think i'm going to start with a pairing knife and work my way up... it should serve extremely well around the house... what do you guys know about ceramics?
 
We don't have the faux Damascus, but we do have the paring and chef's knives from their plain black-bladed Revolution series. They handle beautifully (I prefer the handles on these to the ones on the KYOTOP series), they're light and easy to work with, they cut very nicely indeed, but they're a bit brittle, therefore prone to chipping.

When it comes to maintenance, they're way too hard to use a stone on -- I use a fine diamond tape on an Edge Pro sharpener to keep the blade cleaned up. The nice thing is that when they finally begin to get dull they do it the way we all used to think knives got dull, by wearing the blade down rather than bending it over. The downside of that is that you do need to be a bit careful when sharpening them, because you'll never create a burr. You just need to take the edge back the same tiny fraction on both sides, working almost parallel to the blade surface like a Scandinavian grind.
 
I have two of the revolution series, the paring and the santuko. Very nice - they do cut incredibly well. For some reason I don't find them as satisfying as working with my Shuns - because the Shuns are just so beautiful - but they are excellent kitchen knives and all you could ask for, utility wise. Haven't lost the edge yet so resharpening hasn't been an issue yet.
 
I alternate between steel and Ceramic knives. For slicing, they are tops! I have an extra paring knife, are you interested? :)
 
I have a Kyocera 5 inch knife and it cuts really well on fruits and vegetables. I don’t use it as much as my Ken Onion 8 inch Shun or my Wustoff 8 inch chef’s knife. Mainly out of habit I guess.

I am reading a book by Anthony Bourdain and in this book he recommends Global knives. I have a 5 inch Global and I have to admit it has kept a keen edge. I don’t care for the handle as much on the Global but it will slice thin and I used it yesterday to slice some thin sweet potato chips.

The Shun knives are very nice and ergonomic to use, especially the Ken Onion chef’s knife. For paring I have a set of Wustoff steak knives, nice and convenient.

My wife likes the Japanese VG10 knives I have picked up at Blade Show. Blade Show is a great place to shop for kitchen knives.

I bought the Kyocera just to try out ceramic and it does slice well and I haven’t had to sharpen it. I first used it to cut up 2 cases of pineapple, 2 cases of cantaloupe, a case of cucumbers, 5 pounds of carrots and I can’t remember what else, prepping for a wedding dinner. The Kyocera got a real workout and came out still sharp and usable. I keep an edge protector on it when not in use.
 
I have 3 that I've owned since 1997. They slice vegetables well and are very good for fine paring and garnishing.

They do not slice red meat very well, fish is better.

Being very light, they do not chop well at all, in fact, they are lousy for chopping.

Being brittle I have chipped the Chef blade on hard-crusted bread.

Cool to show-off with, but steel knives ultimately make better knives.
 
Cutting Hard crusted bread with a Ceramic?? Hmm.
Click to expand...

Bet'cha never ever thought about it before, I didn't.

I still remember the warnings on the back of the Chef knife box, it had "X" symbols over a steak bone and a crab shell. No warning about bread, not that I would have thought hard crust (RC 20-25 tops?) would be hazardous for ceramics.
 
Lycosa said:
I alternate between steel and Ceramic knives. For slicing, they are tops! I have an extra paring knife, are you interested? :)
Click to expand...

sure, which one do you have? email me some info ysl041284@gmail.com

thanks all for the inputs. the shun looks rEally nice! i'm gonna try the ceramic pairing knife, but more than likely gonna go with metal on something bigger...

...maybe a titanium coated Santoku
 
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