KYOCERARevolution Series Slicing Knife, White, 5 Inches

I am at the cutting board for at least an hour or two every day, often longer. I have used this one knife to prepare a lot of vegetables, fruits, pasta, bread and meats over the last five years. It has done everything from paper thin slices of soft fruits to the improper use of it to smash garlic broadside and power through very hard things that you would think would snap it in two.I have another ceramic knife by Faberware which quickly became pitted on the cutting edge and didn't last a full year. I have researched a lot about metal knives, their manufacture and maintenance, specifically chefs' knives and woodcarvers' knives. I have a very expensive fancy metal chef's knife kept in reserve for times when I thought I would need it, but I almost never use it. When I have used it, I didn't find an advantage over this ceramic knife.I read a lot about knives, about how they are made, about competing brands, about sharpening and honing, about knife use and chefs' techniques. I got this ceramic knife as an accompaniment to my steel knives, never dreaming it would make me leave them idle. I have a good setup for knife sharpening and honing, but with a ceramic knife, all of that is stored away unused.I have used this knife during these five years more than anything else in my kitchen except my sink. It is always at hand. I give it a quick rinse or sudsy swipe after use. It has never become discolored, not even from tomato sauce, nor retained odors, not even from onion and garlic. Judging from its delicate appearance and light weight, I never expected such broad and constant use.Ceramic knives are of varying quality. Luckily, I got this one and not an inferior brand, so I can appreciate the performance. I keep waiting for it to wear out, but likely it has years more use ahead. I depend on it and never have to think about which knife to reach for. This one does it all, from de-boning meat to splitting root vegetables so hard that the knife gets stuck, to cutting through very dense fiber like hard-neck garlic stalks and pineapple hulls, to mincing delicate herbs like cilantro.Every week after I come back from the market with a car trunk full of vegetables and fruits, I spend half a day cutting everything into salads which are stored in the refrigerator for the coming week. It is a marathon session with this knife. Today, after using it, I thought it is high time to recommend it to others. I was puzzled by the bad reviews. Did I just get lucky? Perhaps my experience will not be yours, but it well might be.

I have been using this knife for about two weeks. It slices fruits, vegetables, raw chicken, fish and more, without difficulty. The micro-serrated edge makes short work of tomatoes. Impressive.Having owned ceramic knives in the past, I know how to take care of them and to treat them kindly. No tossing them in the sink. They will break, but if you use your head, you will get many years from them.4 stars because it doesn't come with a protective sheath.Recommended.

This is another great knife from Kyocera. Made of ceramic, it is very, very sharp. The blade features tiny serrations, much smaller than those of a bread knife. These serrations help grip the skin of tomatoes, making them a breeze to slice through. Cutting tomatoes really is a joy with this knife -- no more dangerous sliding of the blade on the tomato skin surface. The serrations also make the knife useful for slicing bagels or bread, as well as for making the cross-slice in whole chestnuts for oven roasting -- something that is notoriously difficult (and dangerous) to accomplish with a regular, straight edge knife. You won't believe how easily this knife saws through thick chestnut skin. It is also useful for slicing thick-skinned squashes, such as spaghetti squash -- again, a task that is difficult to do with straight edge blades.The one caveat I would mention with respect to this knife is that, like all ceramic knives, the blade is brittle. Not brittle in the sense that you have to worry about damaging it during normal use. No, I mean brittle in the sense that, if you drop it on the kitchen floor, it may very well break. I do recommend spending the extra few dollars to buy the black-bladed version, as it undergoes a special process which makes the blade harder and more impervious to chipping than the white ones. For a slightly higher price, I think that the extra durability is worth it. But, whichever version you buy, you'll be getting a great knife which will prove itself to be a very useful addition to your knife collection.As always, use a ceramic knife with a wooden or plastic cutting board, and store your ceramic knife in a knife block after use -- never in a drawer.

I've had one of these for about a year, and just gave one as a housewarming gift. I love it. The knife is labeled on the package (but not on this website)as a tomato knife, and that's what it's best at. It has tiny serrations in the blade, and those serrations cut through tomato skins better than any other knife - where normal knives sometimes slip on the skin, this knife cuts clean through. It really makes prep work faster and more pleasant. If you want to buy the knife, there are a few things you should know...1) Save the manufacturer's insert - the insert contains instructions and a coupon for shipping the knife back to the manufacturer for sharpening. You can't sharpen it yourself - it's a ceramic blade, and specially designed. This much being said, I've used it a few times a week for a year, and haven't noticed a dropoff in performance yet.2) The knife is ceramic, and that means that you can't torque it or bend it - metal knives are more flexible and ceramic can break. So, if I were slicing up something really heavy duty or using my knife to pry or twist (not something I'd want to do with the expensive knife, regardless), I'd use something else.3) The knife is small and light and looks a little like a toy; it's still sharp as heck. However, if you want to cut up larger things (like butternut squash), larger knives work better.