Kyocera Revolution Mini Santoku, 4-inch

The Kyoto Ceramic company makes all kinds of stuff out of ceramics. From circuit boards and transmitters in mobile phones to excellent writing pens with sturdy ceramic tips, they've got their brand of excellence in everything. Their entire line of ceramic knives is no different!

Being hardened ceramic, this knife and its brethren cannot be rusted and the blade seems to stay sharper a lot longer because the edge doesn't need to be trued like steel. It's non-reactive to acids and bases and you can easily clean its surface with warm, soapy water. The weight balance and blade control are excellent and the knife seems to dance as it cuts. I am really impressed with the overall quality of the blade itself.

There is only one caveat, but it is a BIG one: the blade WILL chip if you are not careful! Cutting on surfaces other than cutting boards (i.e.-plates or pizza stones) can cause tiny chips in the edge. Improper sharpening (you should get a sharpener specific for a ceramic knife and use it exactly as instructed) and throwing the knife in drawers without a blade cover will also chip the blade edge. Dishwashing is a no-no, since the edge might be damaged, as well. If you get some chips or nicks, the blade will still cut, but the edge will slowly become serrated instead of smooth.

I recommend getting a proper sharpener, bamboo cutting board and blade guard for this or any other ceramic knife so that you can make the knife last for generations!

A good buy, overall, but only if you take care of it.

I've tried traditionally made, good steel blades by Wusthoff and Henckel. I enjoy using those blades, and hate going back to cheap blades. As big a difference is between cheap metal blades to good metal blades, the difference between steel and ceramic is many times greater.

You'll spend the first week just wanting to find items to cut. It cuts effortlessly through everything. I found it best on things that are soft (or mushy) but where you still want precision. You can get detailed control with any type of uncooked meat (chicken breast). Dissecting tomatoes at any stage of ripeness is easy.

A couple notes of caution:

1. Watch your hands. I cut my finger with one of these blades. It was so sharp I didn't feel it at first.

2. Don't let beginners use. For the reason above primarily, but also because they'll try it in unattended ways that damage the blade.

3. Watch for chipping. The blade can be sharpened, but you want to be somewhat cautious. The tradeoff with an extremely hard blade is it becomes a little less malleable/more brittle.

Buy Kyocera Revolution Mini Santoku, 4-inch Now

This is a must for anyone who longs for a sharp knife.

For many people this type of sharpness is unknown, and should be experienced

and enjoyed. Sharpening should be left to Kyocera, as they can do the best possible job, and this knife should only need to be sharpened about every 5-10 years based upon how often you use it. I agree with the chipping liability but this is a small price to pay to have an INCREDIBLE knife in the kitchen, be sure to keep your eyes on what you are slicing!

Read Best Reviews of Kyocera Revolution Mini Santoku, 4-inch Here

Ever since our daughter received one of these ceramic knives for a gift a year ago, my husband has wanted one. Although expensive, they are great in carving and lightweight. Our daughter's knife by Kyocera has the wooden handle and is twice expensive and to us, isn't worth the extra money.

Want Kyocera Revolution Mini Santoku, 4-inch Discount?

When I first got it, it was like a lightsaber. I could trim chicken with one hand. That lasted about a week or two.

Yes, they do dull... BUT... even though it's not lightsaber sharp anymore, it's still head and shoulders sharper than any other knife I have.

So yeah, it's awesome, but not quite as mind blowingly, reality shattering awesome as some would lead you to believe.