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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.

              1. Their santoku was too short for my taste. Very, very sharp though. The paring knife is dangerous if you use it wrong (against the thumb). The Kyotop series is a waste of money, IMO. Buy two of the normal white series instead. You *can* sharpen them on a diamond stone, using fine and ultra fine grit. Factory does a better job though, they polish the edge too. Broke the paring knife, never got another, opted for a Shun instead. When you're looking at 5 dinner guests while holding a broken knife, you suddenly realize that 'reliability' is a quality of a knife you shouldn't have to worry about. Like I said, buy two :-)

                1. I have a paring knife. I like it a lot but rarely use it as I keep it boxed up in a draw and not handy in the block with my other knives. Keep it protected so it won't chip and then barely use it. oops. I use it mostly for very fine work like very fine slicing of garlic or shallot.

                  I dont think I"d want a ceramic for daily use...wouldn't last in our kitchen I"m sure.

                  I have to agree with the Shun comment above. I really really loved my Messermeister chef knife...I have way too many knives and this was the one I always reached for. My husband didn't care for it much and bought himself a Shun...and while I try to remain loyal to my old Messermeister friend the Shun is the one I always find myself reaching for these days. We don't have a Shun santoku but I'd definitely recommend looking at one over the ceramic.

                  1. I don't know if this was just the one I had, but my 6" ceramic santoku (white) seem to stick whenever I was making horizontal cuts while dicing an onion. The kyocera was eventually sold on Ebay and replaced with a MAC santoku which I have found to be nearly as sharp and doesn't stick to things nearly as much.

                    1. I've come to regard them as a solution looking for a problem, the sort of Japanese techno-overkill I admired in Kyocera's work with Contax cameras.I have the paring knife that's lived under-employed in a drawer for years. I love Kershaw Shun blades and for practicality's sake think they're an all-round better deal for ergonomics/build quality/value.

                      1. I went to buy one of these at Sur La Table, but the sales person actually talked me out of it. Too prone to chipping/breakage like others have said.

                        1. I have a Kyocera knife (5" with blue plastic handle) for 3-4 years now. I love it, very sharp but they can't be your only knives. They're best for slicing not chopping. They stay sharp for about a year, then you have to send them back to Kyocera or a company that has their special sharpening machine as it can't be sharpening in the tradition way only on a this special machine. You must also be VERY careful with it as it easily becomes pitted or chipped. Wash it, dry it and immediately put it back in your knife block. Oh, and if you drop it, it can crack!

                          1. I don't like it. While sharp, they are too fragile to be my kitchen workhorses. I use it very sparingly. 95% of the time, I use my Henkels and Wustoff.

                            1. I have the Kyotop santoku and I do NOT recommend its purchase. You can get a lot more of a better knife elsewhere.

                              My complaints are:

                              A) The blade is too short, in addition to too shallow. When I hold the knife using a proper grip my fingers almost always get too near to the cutting edge.

                              B) The knife is too lightweight. I feel like I have to do a lot more work to cut with it, rather than letting its weight do some of the work for me. I also find that I can't chop or dice as quickly, as it just doesn't gain momentum.

                              C) The blade is sharp and does hold its edge, but it's not ultra-sharp. I sharpen my own knives and I've gotten my steel blades to the point where I could almost shave with them. The ceramic blade is simply not as sharp, and I can't take it any further myself (at least I don't think so -- I've been considering buying a diamond stone and seeing if I can work on it, but since the knife cost over $200, I don't want to risk damaging it).

                              I think that the Kyocera knives are a cool idea but very flawed in practice. I wanted to like it...

                              Anyway, I agree with others in this thread who have mentioned Shun. I recently purchased a Shun cleaver, and within five minutes out of the box I decided that it was my favorite knife ever. Just a fantastic piece of cutlery, all around. I will definitely buy more from them in the future...