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Others say...
"I Highly Recommend" 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.
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Kyocera Revolution Series 7 Inch Professional Chef's Knife, Black Blade
Why I buy this one ? - Ceramic blades are super sharp and stay sharp 10 times longer than steel blades - Comfortable, ergonomic resin handles provide precise control - Lightweight and easy to use - Wash and dry by hand to preserve the finish - Made in Japan Special offer for you..find the cheapest!
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What our customer's say! "Fabulous knife!", A dull knife is the most dangerous tool in the kitchen. I've always owned very good knives -- including Henckels (not the ones made in China), Wustof, Shun, etc. -- and have always sharpened my own knives with steels and with my Chef's Choice electric sharpeners. But these ceramic knives by Kyocera truly are great because they don't need sharpening and are extremely sharp. I can pull these knives out each time and know they are ready for use. I make my own gravlax and am impressed with the paper-thin slices of the raw fish that I can get from using the ceramic knives. "Very sharp but.................", These knives are extremely sharp and seem to hold an edge but the blade is thicker than steel and consequently the blade tends to get stuck in food that doesn't just fall away. Other than that these knives are great. They slice a ripe tomato without crushing and raw meat with ease. I use these knives as often as I can. "Not as sharp as I expected.", I'm kind of reluctant to write this review. Particularly since a professional chef seems to favor this knife in a previous review but I have a particular issue with this knife that I feel I have to point out for others. I like the quality of the knife. It feels very nice in the hand, very well balanced though obviously feels a bit fragile since it's made out of ceramic. I have no issues with the quality or the fragility of the knife. The issue I have is that the sharpness of the blade is not all that impressive to me. My favorite steel for blades is VG-10, which I think is the best all around steel since it is very easy to sharpen and also holds an edge for a decent amount of time. I have a few knives made out of VG-10. I tested this knife out after using a VG-10 kitchen knife for a long period of time time and I have to say that for the cost, the sharpness just isn't all that impressive to me with this ceramic blade. I sharpen my own knives from home and while I'm not an expert by any means, I've been able to achieve the same sharpness just using some Arkansas sharpening stones. This is as sharp as the knife gets obviously so as it dulls down it will be even less impressive to me. My test consisted of cutting celery and basically the knife made fairly clean cuts but they weren't smooth. I'm not getting hair splitting sharpness or a razors edge cut. I expected the knife to be much sharper than this so I can't say it was worth the price to me. "Ceramic Chef's Knife", This is my 2nd ceramic knife. I like it for cutting lettuce and romaine as it is large enough to cut up a head of lettuce. My other ceramic knife is smaller and not as easy to use on something that large. It is great on tomatoes and other fruit and vegetables. I also use it on grapefruit and oranges. "Worth every penny.........", I'm not a professional chef.........I just have a bad case of "chef envy". Recently got this knife based on the chef's recommendation - LOVE it. Extremely sharp, as are all the Kyocera knives. Very well balanced and comfortable to use. I have a full set of top of the line Henckels - love them too - but I find myself reaching for the Kyoceras for most jobs because of their sharpness. This knife allows you to slice through large onions and get really thin slices with ease. Goes through meats like butter. This 7" knife is a new addition to the Kyocera line, and I'm glad they added it. The Revolution blade is a little heftier - and the black blade is very cool looking. Don't be fooled by cheaper imitations - if you're going ceramic, go Kyocera. I was given a less expensive starter set from Linens N Things. They weren't Kyocera - and they were a disappointment and waste of money. In my opinion, this knife, a paring knife, and 5" slicing knife are must haves for serious cooks. Expensive - but worth every penny. In the case of Kyocera, you get what you pay for - top quality. 
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