Product Description

Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. The 4 1/4 inch blade slices, cuts, chops, and peels and other prep work. Sleek grounded, polished blade in white. The fine ceramic knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables.

Product Details

• Amazon Sales Rank: #31337 in Kitchen & Housewares
• Size: 4.5" Utility
• Color: White
• Brand: Kyocera
• Model: FK-110 WH
• Dimensions: .90" h x 2.40" w x 12.20" l, .30 pounds

Features

• Ultra lightweight
• Use on a wood or plastic cutting board
• Comfortable ergonomic handles provide precise control
• Easy maintenance
• Recommended hand-wash and let dry

Customer Reviews

Great knife
I've been using this knife frequently for over a year now and it is still razor sharp and the first knife I reach for whenever I cook. Ceramic knives do have some problems though, the first is that they are fragile. I broke my first knife in half when the tip got stuck in a peach pit and I tried to pull it out. The other problem is that they are extremely light, so not good for say, butchering a whole chicken. This is NOT a heavy duty knife. But when cared for and used properly, no steel blade can slice cleaner or faster than these Kyocera ones. Also remember that these knives can't be sharpened. Their cutting edge last 10x longer than steel ones but they have to be sent back to Kyocera to be sharpened, don't try to hone them either.

Don't Cut Your Fingers Off!
What a knife! I did not buy this particular knife from Amazon, but was an impulse buy at an asian market which had these at a competitive price.

The blade almost looks like a cheap plastic utensil, but don't let the looks deceive you. . . this knife is sharp! There was no sleeve in the packaging, and I got a nick on my finger handling the knife the very first time.

Also with the blade being so hard, you will need to be sure that the knife takes no hard shocks or flexes too much, or the ceramic may break. I would use a mat for cutting on a Granite(or Corian) countertop to avoid chipping the blade(or maybe cutting a groove in the stone!). There are places near the edge that look translucent and you can see the very fine lines along the blade from what I assume would be from the grinding process to finish the blade.

Cutting veggies and meat is very nice, but make sure you are using a hardwood board, or cutting mat, as this sucker leaves very fine grooves on supermarket cutting boards. If the knife were any heavier the cutting would do itself!

Sharp but delicate and not good for the long haul
If I had rated these soon after purchasing I would have probably given them 5 stars as they are VERY sharp, light weight, and clean up nicely. I also appreciate how sleek and stylish they look.
So why the 3 stars instead? While these knives do a very great job of staying sharp over time the same is not true of durability. Even though I have not cut through anything I would deem extraordinarily sharp I noticed they started getting small chips after about 6 months of use despite hand washing them and treating them quite delicately. At the time I didn't think it was a big deal as Kyocera said on its website that you can send the knives to them for sharpening which would remove small chips and you would only have to pay shipping and handling. This would have been fine but the chips only got worse over time. I also felt increasingly worried about using it because once the knife fell off the countertop and the tip of the knife chipped off. It's fragility seems to have only gotten worse over time as now after owning them 3 1/2 years they are pretty jagged looking on the blade. In addition, a hairline crack has formed where the blade attaches to the handle on the bottom. This wouldn't be such a problem, but substances seem to get inside the crack and stain it, which hardly seems sanitary. Oddly enough, the knives are still VERY sharp, but it doesn't matter much to me when they aren't very durable. I'm the kind of person who doesn't mind spending money on higher end kitchen items, but have spent as much or more on other cooking items and have found them to have better durability. I'm going to stick to Wusthof as while I do not find them to be as sharp, I don't have to worry they will chip.