KYOCERAInnovation Series Ceramic 5" Slicing Knife, with Soft Touch Ergonomic Handle-Black Blade, Black Handle

Japanese yams aren't particularly easy to cut, but inasmuch as Kyocera stands for Kyoto Ceramics, I thought there might be home field advantage. As per the picture below (actual yam, not a stunt-double), the knife produced slices thin enough to see through.Next was a tired, old, and therefore slightly saggy tomato. No problem. When cutting saggy stuff I usually use the heel of my blade to make a little nick to start the cut (the advantage of Asian knives over the bolstered European versions). In this case it wasn't at all necessary, though the Kyocera knife does have an exposed heel, so it would be possible.The front of the blade is rounded, but sharpened around the curve. Good for scoring, or for inserting the knife in a melon or squash and then cutting around the perimeter. Ceramic is more brittle than metal, and this is a good shape to accommodate that.The knife feels very light, and that takes a bit of getting used to. The ceramic blade looks remarkably like carbon steel, which adds to the expectation that the knife will feel heavier than it really does. The handle shape is ideal for a slicing cut, where you push down and forward, but I wouldn't want to do a chiffonade with it. Overall, however, this is a fantastic knife.

I had a Kyocera knife for years before and loved it. Used for many years before it broke. I finally threw away and purchase a new one in November, 2020. By January 2021 (3 months later) it had a small nick in it. This knife is too expensive for this to happen. I am very disappointed. Will not purchase again.

I came to know the brand when I was traveling in Japan. The knife is easy to use, easy to clean, and cut well. Just have to be careful not to slide into any bone. The ceramic knife is brittle.

Have used ceramic Kyocera knives for years.They do a great slicing and prep for veggies.Somewhat fragile-don’t drop on a hard ceramic floor .

great knife. stays sharp longer than steel , but also breaks MUCH easier than steel. Not sure how many professional chefs use ceramics on a regular basis.

Super sharp, had to get used to how light it was, veg cutting only! Good fit and style.

Use this knife for fruits and veg but beware bones and frozen foods can chip it

Very expensive.

Top Messer, super scharf und liegt gut in der Hand. Muss schon aufpassen, dass man sich nicht in den Finger schneidet. Ich habe mit auch einen Keramik Messerschleifer besorgt, allerdings bezweifle ich dass ich den so schnell brauchen werde. Klingenschutz für die Aufbewahrung in der Lade würde ich auch empfehlen.

Je suis surpris par la qualité de coupe de ce couteau. C'est un vrai rasoir. Il coupe mieux que mon couteau de chef EVERCUT au carbure de titane (TB GROUP)Mais ce n'est pas le même usage car la céramique est fragile et cassante.Je recommande

A very (very!) sharp knife. Not had the knife too long so robustness of edge still tbc.

Got this as an addition to my other Kyocera knives, which I love. The second time I used it, cutting a cooked boneless roast joint, the blade broke in three places. Given my other five knives have been used unscathed for the last decade, I know it wasn't anything I did!Contacted Kyocera directly for a replacement.

Im August 2018 das Universalmesser für 64,-€ über Amazon gekauft und ich bin wirklich sehr zufrieden. Ich besitze viele verschiedene Messer aus Metall und Keramik, Titanmesser die mit dem Laser "geschliffen" und gehärtet wurden und was es nicht alles gibt. Aber am meisten, also täglich werden unsere beiden schwarzen Kyocera Keramikmesser verwendet. Das eine ist noch die erste Generation und sieht schon ziemlich lädiert aus, liegt aber so gut in der Hand und hat auch noch ausreichend schärfe. Das neue ist etwas größer, dafür aber (noch) deutlich schärfer.