Kyocera Advanced Ceramic Revolution Series 5-inch Micro Serrated Tomato, Utility Knife, Black Blade

This is our third Kyocera Ceramic knife and we love them. Have had one for over four years and the other is over three. All in great condition with only one small chip in the oldest one. Found a great "Black Friday" deal, so got another to give for Christmas. Can't beat a great price on a great product! These knives are extremely sharp and will stay that way if you use them correctly. These knives are NOT to be used on hard items. Such as bones, ice, hard frozen items, or cutting on hard surfaces. They are not made for these types to foods. Use a metal knife for such items. If you use this type of knife correctly, you will be rewarded with many years of sharp cutting. If you neglect them and use incorrectly, you will be unhappy with any ceramic knife. ***Also, do not put these ceramic knives in the dishwasher unless they will not be banged around.*** A quick hand washing is all they need. Remember, these are very sharp and will spill blood for the careless. I can attest to this! Pros - 1. Super sharp 2. Cuts beautifully 3. Will last a long time if used correctly 4. Easy to clean Cons - 1. Can be a little bit expensive if you don't take care of them 2. You do have to be more careful with these types of knives (not as forgiving as metal) 3. Best not to put in the dishwasher - (handwash) Items were purchased with my own money. No free items received for my review.

This knife has really changed the way I deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have the small Kyocera slicing knife, and although it is equally sharp, this one is easier to use because it is larger. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use metal knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The ceramic edge after about a year of use is just about as sharp as when I first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade. It seems that to dull one off these blades you have to chip it, this can be done fairly easily if you don't know what you are doing. This may be the reason that Kyocera has a sharpening program. They claim they can grind out the tiny chips that occur over time. My first ceramic knife, the slicing knife has some chips in it, that was our training blade, this knife has none because we know what we are doing now. I would bet the tip is rounded to prevent chipping as well as promote safety. Don't let the fragility of the blade scare you, when you use it for the first time you will probably start laughing. Then you will laugh again every time you use a knife at someone else's house. The sharpness isn't the important thing here, I can sharpen a metal knife to nearly the same sharpness, what is important is that this thing STAYS sharp. Metal knives must be sharpened with every use if they want to compete with this. This blade is very light and it looks great. Since the blade is quite broad, you will need a really big knife block if its going to fit into a slot. The black version looks a lot cooler than the white one and it doesn't show the staining that can occurs if you leave certain juices on the blade overnight. Don't throw away your original package! Kyocera has a free sharpening program, but you will need to send them your knife. The packaging it comes in can handle this for you. I got this idea from a you tube review of their sharpening program.

I like to use one knife for everything and this works great! Just need to be more mindful when using it. It is truly a sharp knife.

Update: I've had this knife for almost a year and the sharpness is still extremely sharp! No dulling and I've never had to send the knife in for sharpening. It still gets used daily in the kitchen, from boneless meat to vegetables and fruit. I love it so much because there's so little maintenance required to keep the blade sharp (just don't cut bones). I'm looking forward to buying a Chef's version of the Kyocera ceramic knives because I love this santoku knife so much! As a big fan of steel knives I was very surprised with the sharpness of this knife. I mainly use this knife for cutting vegetables and fruit. The knife itself is a great addition to any kitchen. I prefer the black blade to the white blade and bought the knife based on aesthetic preferences, but the black blade is made from black zirconium oxide and offers extra durability and also goes through an extra firing process according to Kyocera's website, so that was a plus when purchasing the knife. First off, the knife is very light and the blade is not at all heavy. For people who use steel knives on a daily basis this may take some time getting used to. The knife does an excellent job cutting through vegetables and fruits; however, I don't recommend using it for meat with bones, tough meat, or anything hard. I have used the knife to cut chicken breasts and thighs and cut thin slices of steak just fine. To prevent chipping I hand wash the knife and lay it on a microfiber cloth to dry. Don't put it in the dishwasher or it'll damage the knife. This is a great ceramic knife for anyone looking for their first ceramic or another ceramic for their knife collection. I use the knife on a daily basis in conjunction with my steel knives, and so far my knife hasn't chipped yet and has held its edge well. My only gripe is that the blade is brittle and fragile compared to steel knives.

First let me say that I own at least 11 Kyocera knives however the ones I use the most are the larger blade chef's knives. I have several in rotation including the more expensive Damascus series which run in the hundreds of dollars. This knife and blade is lighter and thinner than those knives. That being said, this a nice knife and is very sharp. Why the 2 star review? This knife is the worst of those knives that I own. If you are an avid cook and cook multiple meals a day, if not every meal a day and if your meals involve a lot of chopping of vegetables and slicing up meats and fish, then the more durable (expensive) line would be for you. I've had those knives for over 10 years with high use, including sending back the knives to Kyocera for sharpening, and none of them chipped. I've had one white knife with a 5 inch blade chip and they reshaped it. But that was the cheaper line and I think it took 4 years to do so. If I only had 2 knives in rotation I would have to send these back for resharpening every 6 months I think, which is why I invested in multiple knives of the ones I used the most. The more expensive line has been a better value for me. I was slicing an onion with this knife (typical horizontal and vertical cuts) and the tip cracked off. On an onion. I've had this knife less than a year and since it's in a rotation, it's not even used as much as if it were my only knife. And it still chipped. Or should I say chunked! Kyocera will probably think I dropped this knife but I did not. I'm sending it back to get reshaped along with other knives that need sharpening but frankly I think they should replace it. Maybe I got a dud? I don't know but this knife really made me feel like I wasted 80 dollars.

Got this for my daughter for XMAS. This knife is extremely impressive in its sharpness. We were challenging each other to see just how thin we could slice a tomato and ended up with transparent slices that were barely visible. It's that sharp! Super cool. So why 4 stars, then? For a relatively expensive knife, the plastic handle feels really cheap and light. Also, they spent maybe 8 cents on the packaging, which feels like the packaging you'd get when buying a knife from the dollar store. C'mon. This was an $85 knife. If this wasn't shipped in a larger box with other things (in my case) I could easily see it being damaged in transit since ceramic blades are somewhat brittle.

Bought the Black 5 inch Micro Serrated Kyocera in Oct. 2018, 7 years ago. Absolutely fantastic slicing knife that we have used daily for nearly 7 years and is still as sharp as the day purchased. Finally broke while someone tried to core a cabbage with it. Only broke the tip so I'm going to keep using it since they have doubled in price since then. Great knife if you don't try to use it in place of your hatchet. Just use a little common sense - it is a ceramic blade. Oh, and don't try to core a cabbage with it.

This is a really sharp knife and it stays sharp for a long time. The handle is comfortable and the blade shape works well for cutting and slicing. It's also very light - ceramic weighs very little compared to steel. There are a few things that you need to be aware of if you've never used a ceramic knife before. 1) The blade is very thin and fragile. Ceramic is brittle compared to steel and you do have to be very careful with it as it's easily nicked. This means you should not use this knife for hard items and keep it away from bones. 2) To avoid damaging the blade you need to keep it separate from other utensils. That means it needs to be washed on it's own and stored in a knife block. You do not want to toss this in a sink with other dishes and utensils, nor throw it into a cutlery drawer without a blade guard. You should also handwash. It cleans easily so that's not a problem. 3) The wide blade handles well, but food tends to stick to it. Most santuko knives have scallops ground into the sides to help prevent food sticking to the sides of the blade but this blade isn't thick enough to accommodate them. On the plus side the thin blades glides though most material and leaves behind a very clean cut. 4) Ceramic is very difficult to sharpen, and because of the very narrow edge angle you cannot use most sharpening tools. Forget about using a steel or most kitchen sharpening devices. You need to use a high quality sharpening tool made specifically to sharpen ceramic knives. That being said, Kyocera offers free sharpening and minor blade repair, you just need to pay for return shipping to California, IIRC. The edge will stay sharp for a lot longer than steel knives, which means it doesn't need to be sharpened very often. It does require some care and feeding compared to steel knives, but if you're willing to put up with a few limitations it's a pleasure to use and it's brutally sharp right out of the box.