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118 requests
Product Description
Ceramic blades are harder than steel, which means they will hold their edge even longer. These from Kyocera feature ceramic blades ground with microscopic precision by diamond wheels Read More
I have one of these as a paring knife, and it's my go-to for avocado prep, especially when I'm dicing it. I can do it in-rind; the rounded tip doesn't poke through, and it glides nicely through the delicious green fatty flesh of the avocado. However, that's about all I use it for. I prefer my steel knives for everything else in the kitchen.
I want to get the 4.5 inch utility blade but its not available at checkout?
' Note: At checkout, choose from the following: 3-inch paring knife, 4.5-inch utility knife (+ $3), 5.5-inch santoku knife (+ $15), 7-inch chef's knife (+ $25), 7-inch serrated bread/slicing knife (+ $25), and 8-inch professional chef's knife (+ $30). Quantities are limited to 50 units of each model. Due to the sensitive nature of shipping knives internationally, we are able to ship only some of the knives on Massdrop to select countries. It is the responsibility of the buyer to know and comply with all importation regulations and local laws. Click here for additional information. Quantities are limited. '
> choose from the following: 3-inch paring knife, 4.5-inch utility knife (+ $3), 5.5-inch santoku knife (+ $15), 7-inch chef's knife (+ $25), 7-inch serrated bread/slicing knife (+ $25), and 8-inch professional chef's knife (+ $30).
Only three of these are listed in checkout (3-inch parer, 5.5-inch santoku and 7-inch chef's). What happened to the other three?
I love these knives for their sharpness, but they would not be my first choice. I still prefer steel, even with the maintenance. The weight is more comfortable to me. The fact that you cannot crush garlic with a ceramic blade is a serious detraction to me. The paring knife is too wide for comfort, so I cannot use it off the cutting board, which is what a paring knife is for. For certain jobs I clearly prefer them.
Lots of hard earned experience in actually using different ceramic knives then sharpening them, not just Kyocera & learning about different ceramic materials used to make cutters & blades.
Also carried over applied extensive, hard earned experience from using various steel knives over many years which principles & practical methods are much the same.
Hope this answers your question.
Hope you have a great day !
PaganDIt would have been faster to just say I have none, the Worksharp with the right belts work great on ceramic. This is based on actual first hand experience, you’re welcome.
Pet4aSorry for the late addition, I'm pretty new here but posting this for others in the future. For the Revolution knives, only the blades are manufactured in Japan. The knives are assembled in China and the blades are sharpened in China. From their web site:
"Where are Kyocera knives made?
All of Kyocera’s ceramic knives are designed in Japan. All of Kyocera’s zirconia blades are manufactured in Japan. Kyotop and LTD series are exclusively made in Japan. The Revolution series knives are assembled and sharpened in China."
https://kyoceraadvancedceramics.com/ceramic-advantage/frequently-asked-questions
vvvbjKyocera charges a premium for black because it's higher quality, and so they are more expensive. HIP makes the knife harder and more durable. Not the same product. Don't be a dick.