Kyocera’s Revolution Ceramic Revolution Series: 7” Professional Ceramic Chef Knife, Black

This knife has really changed the way I deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have the small Kyocera slicing knife, and although it is equally sharp, this one is easier to use because it is larger. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use metal knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The ceramic edge after about a year of use is just about as sharp as when I first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade. It seems that to dull one off these blades you have to chip it, this can be done fairly easily if you don't know what you are doing. This may be the reason that Kyocera has a sharpening program. They claim they can grind out the tiny chips that occur over time. My first ceramic knife, the slicing knife has some chips in it, that was our training blade, this knife has none because we know what we are doing now. I would bet the tip is rounded to prevent chipping as well as promote safety. Don't let the fragility of the blade scare you, when you use it for the first time you will probably start laughing. Then you will laugh again every time you use a knife at someone else's house. The sharpness isn't the important thing here, I can sharpen a metal knife to nearly the same sharpness, what is important is that this thing STAYS sharp. Metal knives must be sharpened with every use if they want to compete with this. This blade is very light and it looks great. Since the blade is quite broad, you will need a really big knife block if its going to fit into a slot. The black version looks a lot cooler than the white one and it doesn't show the staining that can occurs if you leave certain juices on the blade overnight. Don't throw away your original package! Kyocera has a free sharpening program, but you will need to send them your knife. The packaging it comes in can handle this for you. I got this idea from a you tube review of their sharpening program.

I am a professional chef and I purchased this knife and thought it was a little dull then purchased a cheaper knife and boy have I been disappointed ever since!!!! I have now purchased about 3 different ceramic knives from different brands and I am kicking myself and am about to re order this knife! I might go for the extra inch and purchase the 8” instead. It is a little more expensive but well worth it for me when cutting large heads of lettuce. ABSOLUTELY NOTHING compares to the quality, feel, and overall craftsmanship of this knife! This was really a sharp knife for mincing, dicing, and chopping. You do have to be extremely careful since it is ceramic and really light weight! The ergonomic design will help reduce fatigue and helps create clean cuts and less stress. HAND WASH ONLY!!! Don’t be silly and put this in the dishwasher! Click yes if this review was helpful. If not, or if you have a question, leave a comment and I'll answer you!

I bought this knife recently as a work knife at my job. I am a professional chef and I am experienced and well educated on cutlery. This is the second ceramic knife I have bought, the first was dropped by a co-worker and that knife shattered. I love working with ceramic knives because they are the sharpest knives around,period. Nothing is sharper. It glides through food. It requires a bit more care, but if you take good care if it ,it will last a lifetime. This knife is very versitile in the 7" model and very resonably priced. Perfect for meat and fish, slicing, fruit and vegatables. I can cut perfect slices, juliannes, and very fine dice. I laugh when I hear people talk about " my shun knife" or the extremely over-rated "my henckels". They are good all right but very expensive and they will NEVER be as sharp or hold it for as long as a ceramic. Now, I will say this knife has one thing I don't care for. While the handle is extremely comfortable and feels oh-so-natural( it actually helps cutting in a mechanical sense by design),if the handle is greasy or oily (when cutting steaks from large cuts or dealing with certain fish it can get oily from handeling) it becomes slippery. Not good for a knife as razor sharp as this. Just keep it clean, protect it from abuse and you will have a knife like no other for alooooong time. In a home I suspect it will not be subject to the rigors I put it through, therefore this knife is a great value for the home chef. I would put this knife up against Shun or Henckles or Wusthof any day.

I love Kyocera's ceramic knives—they're low maintenance and the sharpness is downright otherworldly. I own both the Kyocera Advanced Ceramic Revolution Series 3-inch Paring Knife with Red Handle, White Blade and Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife, Black Handle, White Blade , so it seemed natural to invest in a bigger knife for bigger jobs. Unfortunately, I find I almost never reach for this one. Something about the combination of blade length and material gives me pause. It feels a little bit TOO fragile, and in practice the long, thin blade is less practical than a santoku for most prep, particularly in a vegetarian kitchen. It's good for slicing large, soft items but too long and narrow for chopping, and the length feels awkward when slicing shorter things. In other words, it has a mighty limited use case. When I need a longer blade, I prefer the Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20 , which remains the best value in cutlery.

I'm permanently terrified of inadvertently dropping this or snapping the blade in some way, so I've treated it very gently, but after a month or so, it's still impressively sharp (more so than it feels, because there aren't the uneven sharpening edges you get on a metal blade) - more so than I ever got a steel knife to stay except if I resorted to a whetstone. The biggest issue I have is that food sticks to it much more than the colour-coated steel knife I used before, so I tend to throw the things I'm chopping around with an upswing and there's more resistance as I go through moist items; I can't vouch for how it compares to a naked steel blade. I've not tried sharpening it yet (I have the Kyocera sharpener), but nor have I needed to - though I don't expect it to last forever. I'd have dulled a steel blade by now! Oh, and I've had to resort to the blade guard for crushing garlic. It's weird how light this is compared with a metal blade, but it's worked very well so far.

E' il secondo che compro, ne avevo comprato uno identico dieci anni fa ma che mi si e' rotto per un uso (non mio...) maldestro. Sono sempre stato appassionato di coltelli e per anni sono stato anche rivenditore autorizzato Zwiling a Milano. Questo coltello non si puo' dire che tagli meglio di un ottimo coltello in acciaio perche' non e' questa la sua qualita' principale. Il suo pregio e' che ha bisogno di pochissima manutenzione inteso come asciugatura (perche' quelli in acciaio andrebbero sempre asciugati subito dopo essere stati utilizzati o lavati e non lasciati nella lavastoviglie magari ore) e come affilatura. Il filo di questi coltelli Kyocera durano anni senza nessun tipo di mantenimento (mi raccomando non usate assolutamente acciaini o cose simili) o riaffilatura (nel caso assicuratevi di portarlo da una persona esperta ma non prima di 7/8 anni ma dipende anche dall'uso che se ne fa). Fondamentale per la vita di questo coltello (e anche di molti altri in acciaio), non esercitare nessun tipo di pressione laterale e stare attenti agli urti e non farlo cadere. Perche' il coltello possa avere una vita lunga sotto il punto di vista del taglio e della sua precisione, ma questo vale per tutti, e' *fondamentale* che il coltello che si e' acquistato tagli le cose per le quali e' stato costruito (altrimenti non ci sarebbero cosi' tanti tipi di coltelli...) e non tutto indiscriminatamente. Nello specifico questo e' si', un coltello multi uso, ma non per questo adatto a tagliare tutto. Questo e' idoneo per tagli di precisione, affettare salumi, carne e alcuni tipi di verdure. Assolutamente sconsigliato per tagliare il pane, i pomodori o verdura/frutta con bucce dure come melone, cocomero ananas etc... Pochi sanno che la crosta del pane e la buccia del pomodoro sono micidiali per il filo dei coltelli (tutti non solo quelli in ceramica) e per questo motivo per questi due generi sono indicati dei coltelli seghettatura per il pane e con micro-seghettatura per il pomodoro. Consiglio sicuramente questo Kyocera se viene espressamente utilizzato per affettare anche se il prezzo non e' proprio invitante, ma viene ripagato in qualita', precisione e senza mai cali di filo. Se invece non vi curate molto dell'utilizzo del coltello e di cosa ci tagliate volete un coltello "da battaglia" allora non consiglio l'acquisto, sarebbe sprecato.

Ich habe seit Jahren mehrere Messer in gebrauch und bin sehr zufrieden, sie sind für ein Keramikmesser sehr stabil, können wenn sie unglücklich fallen auch mal zerbrechen. Weiteres steht auch in der Bedienungsanleitung.

Com um mês perdeu significamente o fio....quer faca de qualidade? Vai de Henckels...

Ein wunderschönes, handliches und scharfes Messer. Bin sehr zufrieden damit. Das einzige was ich bemängle ist, dass zu diesem Preis kein Schutz für die Klinge enthalten ist. Wäre sicherlich von der Firma zu überdenken.