There’s something irresistable about a gorgeous piece of cutlery. And more often than not, they’re made with excellence in mind. This week, we’re calling out Kyocera’s black ceramic beauty of a chef’s knife. Unlike even it’s high-end steel counterparts, the zirconium oxide blade resists staining, rust and wear (it’s not as maleable as steel and holds its edge). Ceramic is also non-stick by nature. Just make sure you handle with care and don’t drop this knife!
Customer Shout-Outs:
“It has held it’s razor edge sharpness better than the other high quality carbon or stainless cutlery in our (knife) block.” — Richard from FL
“”Very sharp, light and cuts everything with little pressure; you never will saw back and forth to cut anything again.” — George from CA
“We have used and appreciate Kyocera’s re-sharpening service. I had abused the knife by cutting through a chicken bone and chipped the edge. Kyocera restored the edge and returned it good as new.” — Richard from KY
5-14-12
I own a Kyocera. I also own a ceramic knife whose name I don’t remember. I like the Kyocera much more.
I have already pinned to win a ceramic knife.
This knife will look very good in my kitchen.
I love this ceramic knife.
I will pin again and again for $200 to purchase my ceramic knife.
I don’t own a ceramic knife yet, but I wish that it will happen soon.
I am looking forward to purchasing my ceramic knife.
I went to a class on knives at Wiliams Sonoma and they recommend Kyocera knives and explained how to sharpen different knives.