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Review: Kyocera Advanced Ceramic Knives

Published on June 1, 2012 by in Reviews

Consider the amount of slicing and chopping you do while preparing one of any number of dishes. If your knife isn’t sharp, or balanced well, with a good handle, using it is going to be a chore. On the other hand, a sharp and comfortably balanced knife is a gem to use and will ultimately make things a hell of a lot easier. Particularly if you will be using it a lot.

It’s not enough to simply have a sharp knife. Typically when we look at a knife, we consider the material from which the blade is made and how well it stands up to repeated use, we test how it feels in-hand, we of course focus on how well it holds its edge and how well it stands up to cleaning, and sharpening.

Which brings us to Advanced Ceramic Knives made by Kyocera

These are super sharp and incredibly efficient. Almost like the knives want to do the cutting for you. They are smooth as butter against almost anything from slicing an onion to scoring tough raw pig skin (a real chore). By far, these ceramic knives are the sharpest we’ve ever used. Any serious cook will always sharpen their knives before use, and occasionally take a wet-stone to hone the blade. As with any blade, the ceramic will dull after repeated use but compared to any metal blade, this process is so gradual that you won’t need to sharpen or re-edge. The downside though is because they are ceramic, sharpening them is a specialized practice and best left to the professionals. The good news is Kyocera will sharpen them for you when the time comes.

As mentioned, these knives will cut through just about anything. A simple paper cut test reveals them to be nearly effortless in piercing and cutting, cleanly, through the paper. Heck, we wouldn’t be surprised if these things can split hairs. But with repeated use we’re noticing the blades are riddled with small nicks. Eventually those nicks grow in size and this leads us to believe there isn’t much longevity for these rather expensive knives. This is a minor strike against the ceramic, mitigated only by the sharpening service offered my Kyocera.

A knife should feel good in your hand. Not just the way the handle feels, but its weight is another area of focus. A knife with a bit of weight to it helps to relieve the user from the need to apply too much pressure. This translates to less fatigue and less strain on the knife itself. In truth these knives are so light, they feel rather insubstantial. Disappointing even. But, with their amazingly sharp blade, we’re happy to forgive the insubstantial feel.

Overall, our only material complaint would be our belief that these knives won’t stand the test of time. Nevertheless, these ceramic knives score a 9 out of 10 if their use is limited to the home cook. We do not believe them to be suitable for large-scale use as in a commercial kitchen.

 
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One Response

  1. Thanks for the review. Just wanted to mention that Consumer Reports gave the Kyocera KYOTOP Damascus HIP (their top of the line) a score of 81 out of 100, which would have placed it 8th in the rankings, had they included steel and ceramic knives in the same list. By contrast, the top-rated steel knife — the Henckels Twin Professional “S” — scored an 87, so 81 isn’t bad at all.

    I took a look at the page you linked to for the free sharpening, and found interesting the list of things to avoid. I’m quite sure cutting through a football would be in their no-no list (well, ok, you specifically said “tough raw pig skin”, but that’s sort of the same thing). Looking at that list, while a ceramic knife seems to be sharp & keep its edge well, it doesn’t seem to be as well-rounded a tool as a steel knife — especially if the user doesn’t have all that much experience in the kitchen.