Kyocera Ceramic Knives

ryseryse_2004

11 years ago

Are there any other high quality ceramic knives that are less expensive. I don't want a knock off that won't perform well. Would love to hear any thoughts about these knives. I don't need a whole set - one 7" knife would do.

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Comments (14)

eahamel
11 years ago
I saw a program about these on tv, and I must say, they look great.

Until you drop them, that is....
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Depends on your knife using habits, if you are careful in cutting, any ceramic knife will do.

If you can afford it, get Kyocera. You pay a high price for quality that you can depend on, plus, Kyocera has great customer service and life-time free sharpening service. Ceramic knives do need to be sharpened, ecxcept you cannot do it yourself.

But if you drop the knife on a hard floor, it still will be

que sera sera, Kyocera!

dcarch
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FYI........ All opinions expressed earlier about Kyocera's white-bladed line I still hold to. I like them. I've sent them all in another time ($10.00 for nine of them) and they were returned quickly as good as new. Excellent service. But I have several more years experience, now. On a lark, I also purchased one their top-of-the-line "Kyotop" 6-inch chef's knives for myself and several for gifts. This is the best they make and costs MANY times more than the white-bladed equivalent. They have a "Damascus" sort of pattern to the blade surface, dark ceramic blades, wood handles, and are promoted is being more durable than the lesser lines. After three months use, I am dismayed to say that they aren't more durable. The edge has degraded (micro-chips) at about the exact same rate as the less expensive lines. They look really neat and in-use perform wonderfully, just like the lesser lines but, clearly, there is no advantage in durability. What we're left with is small differences in configuration and large differences in appearance. I like this knife. It fits the hand wonderfully and is a pleasure to use. However, at the price, for me, I just don't see the value compared to Kyocera's lowest-priced lines. Performance and durability in my kitchen has shown to be exactly the same. At the same time, I've acquired several Japanese steel knives to replace my Henkels and Wusthofs. Have acquired Shun Classic, Shun Elite, Mac, and Tojiro of various types. The steel is harder and thinner than the European knives and in side-by-side comparisons of the same tasks outperform them rather spectacularly. Their 16-degree blade angle makes them incredibly sharp -- even sharper than the ceramics -- and their edges are still easy to maintain. I've found that their hard steel (Rockwell low 60's. Most European knives come in around mid-fifties) and sharpness make them superior even to the ceramics that, I had said previously, stood alone in my experience. I do like the Kyocera ceramics. And their re-sharpening service is exemplary. (I will certainly continue to use it.) Not taking anything back that I said. I just know more, now. If I knew a few years ago what I know now from experience, I would forgo the ceramics in favor of the Japanese steel blades.
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Thanks for the post. I have quite a few Kyocera ceramics which I like because of the sharpness -- the "razor blade with handle" thing that makes them superior for many tasks. The edges no NOT hold up as well as claimed however, and I send them in at about 12-18 month intervals. If the Tachi's are equiv. or better and cheaper (internet search seems to indicate much cheaper!) I might be tempted to buy a few more. I will not be buying any more Kyoceras. Too expensive, too delicate, and impossible to maintain personally.
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My favorite knives are also the Wusthof Classic. Ours are white. We bought white because they were cheaper than the black ones! Go figure. I've had them for 7 years and have grown very fond of the white color. I also have a set of Henckels which I rarely touch because I don't like the feel of them in my hands. They look just like the Wusthof Classic, but feel totally different. We sharpen ours with the stick and take them in to get professionally sharpen (at the wusthof store where we purchased) once every couple of years. I use the 10" chef and 8" santoku knives religiously. We keep ours in the knife block that it came with on the counter. We do not have any kids. I feel the same way when I go to another kitchen and cannot find any sharp knives. We are pretty spoiled with ours.
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Islay_Corbel
11 years ago
I bought one. Washed it, cut my finger, then snapped the end off cutting a cabbage then threw it in the bin.
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nancylouise5me
11 years ago
That is one problem I have found with my ceramic knives. As the blade tapers to the endpoint they get less sturdy and break off the tips. I have 4 and with the exception of 1 all have done this. I love them for chopping and dicing. Slicing I still use a metal chef's knife. NancyLouise
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Nunyabiz1
11 years ago
I don't think anything can beat quality steel in the long run.
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bcskye
11 years ago
Well, this thread made a decision for me. I've been wanting to get a new chef's knife and had toyed with the idea of a ceramic one. Now I think I'd be better off sticking with a quality steel one.
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annie1992
11 years ago
Elery also had one of those ceramic peelers. Like the ceramic knives, it got chipped in the drawer, then eventually just broke. I have one ceramic knife that I never use, as the tip chipped. I'll stick with metal too, I'm too careless I guess..

Annie
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ryseryse_2004
Original Author
11 years ago
Kyocera are hardened to the point where they simply won't break. Also, they are guaranteed for life for sharpening . I guess I am going to go with Kyocera since it seems many have had a problem with breakage with the less expensive ones. You get what you pay for (most times - LOL)

I thought the comment about not dropping the knife had to do with losing a toe or two!
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foodonastump
11 years ago
I got a pair of Kyocera as an unexpected Christmas gift. They're wicked sharp and a pleasure to use, but based on prior experience with a ceramic knife I know how sensitive they can be and wash them promptly and store them in their sheathes in the box they came in. That's definitely being a lot more gentle/finicky than I am with anything else I use in the kitchen, so I foresee them being brought out primarily for special tasks such as slicing soft fruit that I don't want bruised. For most of my prep tasks I like the weight of steel.

RyseRyse, I don't know where you got the impression that "they simply won't break." Right in the instructions it warns not to use the tip as a pivot point, use care when removing from a knife block, don't smash garlic with the side, etc. All warnings to avoid possible breakage.

This post was edited by foodonastump on Wed, Jan 23, 13 at 15:58
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mike_kaiser_gw
11 years ago
My ex-wife wouldn't use a steel so I bought her a Kyocera ceramic knife. Frankly, I don't think it was any sharper than freshly sharpened steel knife but it did stay sharp for at least a couple of years without any maintenance.

I think a 7" chef's knife is too short to be of much value.
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KatieC
11 years ago
We have a Kyocera paring knife and a small (6" I think) chef's knife. I love the paring knife...use it all the time. It's a close second to my favorite ancient LL Bean carbon steel paring knife. The chef's knife, not so much, but DH likes it. I keep them in a knife block and haven't treated them gently, but I do hand wash. No problems with chipping.
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ryseryse_2004
Original Author
11 years ago
Thanks for all of the information. A 7" is the size a sushi chef uses and it is the size I use (in steel) for just about everything. Probably will get a 6" also.
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nandina
11 years ago
Kyocera Ceramic knives "don't get much respect" on this forum. It is a specialized kitchen tool, as are so many other cooking implements. Speaking from years of experience the 5 1/2" blade chef's knife will easily do every cutting chore for which it is intended. Not necessary to purchase any of the longer blades. I enjoy the heft and feel of the handle. I use mine daily about 90% of the time augmented with a few steel knives for heavy cutting/twisting projects. If used properly on a wooden cutting board the sharp edge should last for several years. The sharpening service is excellent.
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arlocat
11 years ago
I've had a Kyocera paring knife for about 3 years and I absolutely love it. Granted the tip did break off but the rest is still perfect. No dings. It can't be beat for slicing small tomatoes. It goes through like a razor and makes a much easier job than any of my good metal blades.If something happened to it I'd definitely replace it because I'd be lost without it.
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Kyocera Ceramic Knives

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eahamel

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Kyocera Ceramic Knives

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