I am a recent graduate from culinary school and will be taking a job on a cruise ship in a short while. I am wondering, if the Kyocera ceramic knives are competetive with the Japanese makers like RyuSen Blazen, Masamoto Shun, etc. Also, how would you compare Nenox to something like S30V. I know I want to get a super high end slicer, and gyotu, but there are so many choices. The idea of the ceramic Kyocera Kyotop seems very promising, but, if I could do better with, say, a Hiromoto Gyotu made from Aogami Super Blue Steel HRC 62-63 or something similar...? If anybody has any experience with the Kyocera Kyotop Ceramic knives, I would love to hear what they have to say. Blazen also makes a very attractive slicer from a powdered steel (cowly-x maybe?) HRC 63. I realize that I'm comparing apples & oranges in a way cuz sujihiki(slicer/carver) differs greatly in use ergonomics etc. from the Kyocera and Hiromoto Gyotu's I'm into. Really, I'm just looking to get a comparison on how the Kyocera Kyotop ceramic compares to the high end Japanese steels; especially Nenox, and how Nenox matches up with CPM S30V; which I have plenty of experience with, and love it (no kitchen knives in S30V though, very hard to find for some reason.) I just want to bring some bling bling with me on the cruise ship, but also want my bling to be functioanl as possible. I do not want to spend 3/4s of my time hand washing and drying a knife that could easily amputate my digits.
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kyocera or Blazen
- Thread starter ChuckBuck
- Start date
- Joined
- Nov 6, 2007
- Messages
- 1
I have a KYOTOP chef's knife, and I absolutley love it. I bought it back in April, and it hasn't needed to be sent back for sharpening yet, and this is through daily professional use. Your main concern with them is to keep them out of other people's hands, as they WILL do something to the knife that you won't like, but I'm sure you already know that. I have a small chip in my blade from where an idiot knicked a salad cooler while walking, but it's nothing that the lifetime sharpening contract that the knife came with can't handle.
I've also got the Kyocera ergonomic series Santoku (5.5") and the revolution paring knife, both are holding up extremely well through similar use to the KYOTOP.
The only think I don't like about the ceramics is that they aren't quite as versatile as a steel knife...you can't carve meats with them (unless it's already boned), hard cheeses are very precarious so as not to torque the blade, basically doing anything that there is a specialized knife for already. I use mine for sushi, veg prep, cutting deboned meats, fruits, etc. Anything where there isn't a risk of hitting a bone for the most part.
Will I buy another KYOTOP? Maybe. For the price of them, you can have a pretty sweet steel blade that you don't need to put away for 2 weeks to sharpen (WHEN it needs to be sharpened). The other turn off is that they come in small sizes. A 6" chef knife is pretty small. The 5.5" santoku I use for sushi is too small. And their 7.5" Sashimi knife is what, like...$400? For that kind of money you can have a 13" custom sashimi knife.
Pros:
Incredibly sharp
Incredibly long edge life
SUPER light weight reduces fatigue
"what is that" factor
Stain-proof
Mostly nonstick (onion, carrot, peppers, etc WILL dry on the blade and be difficult to remove if not wiped off after use)
Cons:
Be careful around metal tables and bones
Down time required for sharpening contract
Small size for price
Light weight reduces awareness of the blade/control
Everyone wants to try it (don't let them)
Hope that helped
I've also got the Kyocera ergonomic series Santoku (5.5") and the revolution paring knife, both are holding up extremely well through similar use to the KYOTOP.
The only think I don't like about the ceramics is that they aren't quite as versatile as a steel knife...you can't carve meats with them (unless it's already boned), hard cheeses are very precarious so as not to torque the blade, basically doing anything that there is a specialized knife for already. I use mine for sushi, veg prep, cutting deboned meats, fruits, etc. Anything where there isn't a risk of hitting a bone for the most part.
Will I buy another KYOTOP? Maybe. For the price of them, you can have a pretty sweet steel blade that you don't need to put away for 2 weeks to sharpen (WHEN it needs to be sharpened). The other turn off is that they come in small sizes. A 6" chef knife is pretty small. The 5.5" santoku I use for sushi is too small. And their 7.5" Sashimi knife is what, like...$400? For that kind of money you can have a 13" custom sashimi knife.
Pros:
Incredibly sharp
Incredibly long edge life
SUPER light weight reduces fatigue
"what is that" factor
Stain-proof
Mostly nonstick (onion, carrot, peppers, etc WILL dry on the blade and be difficult to remove if not wiped off after use)
Cons:
Be careful around metal tables and bones
Down time required for sharpening contract
Small size for price
Light weight reduces awareness of the blade/control
Everyone wants to try it (don't let them)
Hope that helped
- Joined
- Oct 15, 1998
- Messages
- 3,556
You'll be working in a confined area with a lot of other people. People from all over who you don't know.
I'd think twice before taking anything I really, really liked. "Cause the odds are if it's not damaged it will just walk away.
If your heart is set on taking something to impress yet be funtional I'd go with a Japanese gyotu...and guard it.
The kitchen will have it's own knives. If I were you I'd learn how to sharpen well.
I'd think twice before taking anything I really, really liked. "Cause the odds are if it's not damaged it will just walk away.
If your heart is set on taking something to impress yet be funtional I'd go with a Japanese gyotu...and guard it.
The kitchen will have it's own knives. If I were you I'd learn how to sharpen well.
- Joined
- Jul 4, 2007
- Messages
- 182
I've owned Hattori, Ryusen Blazen, Takeda, Carter, and a few more...
In my opinion the Blazen is the best stainless option short of the $1k Hattori KD in Cowry-X.
It's a powdered steel that holds its edge really well and fit and finish are top notch. The powdered steels are a step up from the VG-10 that Shuns have made popular.
If you're open to the care carbon steels need - you might want to try the Hiromoto AS Series. Carbon steels take a sharper edge, are easier to sharpen, and typically last longer than most stainless steels. But they need to be wiped down after use and kept dry. The Hiromotos are stainless clad which helps in that department.
Here are some sites where you can drop it and do some shopping.
www.Japanesechefsknife.com ($7 shipping from Japan, 4 days from order to delivery, Best Prices and selection)
www.epicureanedge.com (Located in Seattle and carries a good inventory)
www.japanwoodworker.com (San Fran - small selection but some unique stuff)
Good luck.
Edit: forgot to mention - the ceramic blades aren't too pro-kitchen friendly due to its fragility. One drop and it'll shatter. (Besides, they don't hold the best edge)
In my opinion the Blazen is the best stainless option short of the $1k Hattori KD in Cowry-X.
It's a powdered steel that holds its edge really well and fit and finish are top notch. The powdered steels are a step up from the VG-10 that Shuns have made popular.
If you're open to the care carbon steels need - you might want to try the Hiromoto AS Series. Carbon steels take a sharper edge, are easier to sharpen, and typically last longer than most stainless steels. But they need to be wiped down after use and kept dry. The Hiromotos are stainless clad which helps in that department.
Here are some sites where you can drop it and do some shopping.
www.Japanesechefsknife.com ($7 shipping from Japan, 4 days from order to delivery, Best Prices and selection)
www.epicureanedge.com (Located in Seattle and carries a good inventory)
www.japanwoodworker.com (San Fran - small selection but some unique stuff)
Good luck.
Edit: forgot to mention - the ceramic blades aren't too pro-kitchen friendly due to its fragility. One drop and it'll shatter. (Besides, they don't hold the best edge)
Blazen are great. I used to tought that they are non-stainless high speed steel, although they hardly rust.
Probably best value for money.
edit: and yes people at www.Japanesechefsknife.com are really a pleasure to deal with.
Probably best value for money.
edit: and yes people at www.Japanesechefsknife.com are really a pleasure to deal with.
- Joined
- Jul 4, 2007
- Messages
- 182
Chuck,
It's the same as here... look for me there.
By the way, I forgot to mention Tojiro DP series (the best budget Japanese knives ever... they're available from www.korin.com (located in NYC )
Good luck.
I believe Korin and Japanesechefknife are both having Christmas Sales!! 10% at JCK. I'm putting my order together right now... haha.
It's the same as here... look for me there.
By the way, I forgot to mention Tojiro DP series (the best budget Japanese knives ever... they're available from www.korin.com (located in NYC )
Good luck.
I believe Korin and Japanesechefknife are both having Christmas Sales!! 10% at JCK. I'm putting my order together right now... haha.