Buy Kyocera KC Classic Series 5-1/2-Inch White Santoku KnifeKyocera KC Classic Series 5-1/2-Inch White Santoku Knife Product Description:
- Unrelenting Sharpness, Kyocera's ceramics hardness advantage translates into a rock like edge that will not roll like steel blades. The result is a razor sharp blade that retains its original sharpness 10 times longer than steel knifes.
- Unparalleled Purity. Ceramic is a pure and healthy alternative. Unlike steel blades, ceramic blades will never rust or change from its natural state. It is totally impervious to acids, juices, oils, salts, or other elements.
- Easy maintenance. Ceramic does not absorb food elements, allowing just a quick rinse and wipe with a kitchen towel. Hand wash or dry with kitchen towel.
- Ultra Lightweight. Kyocera ceramic cutlery is typically half the weight of an equivalent steak knife. This creates and extremely balanced, lightweight tool, reducing fatigue during long repetive cutting tasks.
- Easy maintenance, ceramic does not absorb any food elements, allowing just a quick rinse and wipe with kitchen towel after use.
Product Description
Kyocera's KC Series offers classic styling with high tech performance. Now with 3-rivetes and a curvy handle made out of moisture-resistant Pakka wood. The unique advanced ceramic blade offers extreme edge retention and is ideal for slicing & dicing all fruits, vegetables and boneless meats. All blades are polished to perfection and gift-packed in individual black boxes with the gold Kyocera logo.
Customer Reviews
Most helpful customer reviews
2 of 2 people found the following review helpful.
Works great, but don't believe the hype...
By D. Smith
I guess the main reason for purchasing this was to find out how well it stacks up against my arsenal of stainless cutlery. Overall, I find the knife very user friendly, easy to use, and it has great ergonomics. If you are the sort of person who hates to sharpen knives and if you're relatively gentle with your tools, I would highly recommend this product.However, if you do know how to sharpen a knife and maintain it, this product is *not* any sharper than a normal stainless steel knife. I have several stainless santoku knives made by both Cuisinart and Wustof-Trident and all of them perform equally well when compared to this knife.The one major difference between stainless and ceramic is that you can't abuse a ceramic knife in the same way that you can a stainless steel knife. Forget about smashing garlic with the side of the knife. Don't bother using this knife to remove the pit from an avocado. Forces applied cross-wise to the the knife edge can chip or crack the blade.
0 of 0 people found the following review helpful.
Kyocera Santoku Knife
By Mr. E
We have had this ceramic knife long enough now to comment that it is everything the mft touts and more. We have very good knives that it joins and it's purpose has been tested. Is it better than expensive steel knives? No. Is it as good as expensive steel knives? Perhaps. The real difference is it remains incredibly sharp time after time after time it is used and cared for (I mean protected from mis-use or breakage). Steel is steel and ceramic will never be as strong as steel. My wife loves how easy it cuts through vegetables where at times a good steel blade can't penetratet the skin unless you resharpen it with a "steel." Ceramic blades no doubt will eventually get dull and you have to send them back to the mft for resharpening. But we believe it will be a long, long time before it is sent in.A good addition to any kitchen (just be aware it is breakable ... so handle with the care it requires and it will perform for a long time)
2 of 4 people found the following review helpful.Search for the best knife for your kitchen
By Sheila Kortes
This knife cuts everything - watch "Simply Ming" cooking show - you will want one too.
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