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Kyocera ceramic knives

I'm looking at buying a couple of Kyocera Kyotop ceramic knives(the ones with the Damascus-looking blades). Anyone have any good or bad experience with them? I have historically used Sabatier non-stainless High carbon knives with satisfaction. I'm looking for a Santoku that will take and keep a very sharp edge.

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  1. I have a number of them and like them very much. Bought them all on sale. Have stayed sharp for years.

    Regarding "taking" an edge. They come with one and you can't sharpen them (need to send them in), but I assume you know that.

    I also assume you know they are fragile and can break pretty easily. I am very careful with mine but the one I gave to my mom is chipped up.

    All in all, they are go-to knives for my kitchen work than involves soft food.

    1. thanks for the info. any preference between the Kyotop vs. the black or white ceramic blades?

      2 Replies
      1. re: chazzerking

        The black blades are a slightly different material and they are fired to a much higher temperature. As a result the black blades are much harder than the white. I've never dropped mine, but they are supposed to be as "unbreakable" as steel. Meaning if you happen to drop it, it will not shatter like a plate but the tip could break off, the same as with a good carbon steel knife. They are all (white & black) quite expensive and I find I use mine sparingly. I would hesitate buying several simply because they are expensive. They are very light weight and fun to use though.

        1. re: chazzerking

          I have experience only with the white blades. My first was a gift and the others were, for some reason, on fire sale at Zabar's. I got a Classic 6 inch santuko/paring knife set for $65. Would not have purchased them otherwise.

          The santuko is a bit short and light, but it feels good and is wicked sharp.

        2. When you find Shun, you'll find religion.

          1 Reply
          1. really not a fan of the ceramic knives. i'm a devotee of misonos (the ux-10s are awesome...a bit pricey but hold a great edge and last a long time). i also use the damascus shuns...wonderful knives and not as expensive. i think my chef's knife was about $120-ish? and damascus steel or carbon knives are going to stay sharp longer as a rule.

            if you can get to a knife store that has waterstone sharpening, i find this creates a better edge that holds.

            1. I own a couple, and while very nice I don't know that I would buy them again. They are very sharp but prone to chipping, it wasn't a problem for me but a roommate ruined my first one. My second one I ended up worrying about far too much and eventually stopped using it. I have some very good steel knives from a Canadian company (Grohman) and some specific high use Sabatiers that I keep sharp myself. They perform as well as the Kyoceras without any concern over durability.

              I do however have the Kyocera mandolines in all three sizes and use them all the time. These I would replace if they broke.