- Cutlery & Knives
Please note that this knife is not for sale to people under the age of 18. By placing an order for this product, you declare that you are 18 years of age or older. This item must be used responsibly and appropriately. See Details
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Product Description
With this starter set, you are prepared for everything, which relieves work with a sharp blade in the kitchen. The set includes one 7,5 cm and one 14 cm ceramic knife - nickel-free. The knife made of ceramic, so sharp and low-wear, you will be amazed! Developed in space ceramic is one of the hardest and low-wearing materials besides diamond. The blade is and will remain razor-sharp even after use.
The blade is anti-magnetic, stainless, grindable, stain-free after rinsing and super light.
The blade is anti-magnetic, stainless, grindable, stain-free after rinsing and super light.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
4.0 out of 5 stars
Not a casual purchase..,
By
This review is from: Kyocera Black Bladed Ceramic Santoku & Paring Knife Set (Kitchen & Home)
First off, these knives are very sharp indeed and if you are the kind of person who does everything in the kitchen in a rush and is constantly cutting your fingers, DO NOT BUY: a ceramic blade is very hard and very sharp and will cut you to the bone before you can say 'knife.'Second, as they explain in the instruction manual, ceramic blades are hard and unbending, so they can only be used for straight cutting, nothing twisty, so they are not for boning meat or fish or, eg cutting out potato eyes. So why have a ceramic knife? Well, when you need to cut fruit or acidic veg and not get a reaction from a carbon steel knife, and you want a knife that stays very sharp for a long time, cutting through a raw potato as if it were well cooked, and tomatoes like butter, etc, then a ceramic knife is the one - you will not get that kind of sharpness from a stainless steel knife. So I have all three kinds of knife in my kitchen: carbon steel, ceramic and stainless steel - for different jobs. However, when the time comes to resharpen the ceramic knives, you either pay a stonking £50-60 for a specialist sharpening tool, or, since it is apparently a tricky job, you can return them to Kyocera who will do the job for you - at a price, which seems to be falling, so check their website for reasonableness. I do not object to that idea, as home sharpening even of carbon steel can ruin a knife if not done properly. I have, however, knocked off a star from what is otherwise an excellent buy because I think the handles are not in the same category as the blades. While balance is, to some extent,a personal matter, I found the handles a bit light, so the knives did not 'sit' quite naturally in the hand, and the rough finish on the edge of the moulding join unacceptable for the price. But at the end of the day, they do an amazing job. So they get the 4 stars.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Seriously sharp and seriously cool,
By Rob Payne "Rob P" (Birmingham, UK) - See all my reviews
This review is from: Kyocera Black Bladed Ceramic Santoku & Paring Knife Set (Kitchen & Home)
This set of black bladed ceramic knives by Kyocera comes with one 14cm Santoku (for general purpose) and one 7.5cm paring knife. If you've never used a ceramic knife before, they are extremely sharp and will cut you very easily, so great care is recommended when using. The blades are made form Zirconium Oxide, which is second only to diamond on the hardness scale making it an ideal material for a knife blade, and it will stay sharper for longer than a steel knife. However its brittle nature means it can snap and shatter, so it should only be used for particular jobs such as slicing boneless meat and fish, vegetables and fruit; and not for others such as carving, prying and boning. To wash simply rinse with warm water and liquid soap. The knives themselves are very handsome, particularly with the black blade, and would make an ideal gift for anyone who enjoys spending time in the kitchen. On first use I was amazed by how easily they cut through vegetables when compared to a standard steel knife. The weight of the knife alone is enough to cut through say, a pepper, with only a forward and backward motion of the blade. The handles are ergonomically designed and have a high quality feel. They are an absolute joy to use.And now to price - they are expensive, but in my opinion, worth it. However, if you can wait a couple of weeks for delivery, I would recommend ordering from Amazon.com where they are roughly just over half the price than they are here on Amazon.co.uk. You will have to pay a little extra for P&P, but it still works out to be a lot cheaper.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.4 out of 5 stars (106 customer reviews) 344 of 348 people found the following review helpful:
5.0 out of 5 stars
Exceptional set,
By RiK - Published on Amazon.com
This review is from: Kyocera Black Bladed Ceramic Santoku & Paring Knife Set (Kitchen & Home)
Summary------- Advantages: 1) The sharpest commercial knife you can purchase 2) Will hold its edge much longer than carbon or stainless steel knives 3) Great ergonomics (nice handle and beautiful appearance) Disadvantages: 1) Brittle blade 2) Can only be sharpened by the manufacturer Overall: Buy this set Detailed information and advice: -------------------------------- A bit of background information if you are unfamiliar with ceramic knives. There are basically three types of knives you can purchase: 1) High stainless steel knives - Fairly sharp, hold their edge well, somewhat difficult to sharpen. These are the knives that you are most likely to purchase at a store. Prices range from very cheap to very expensive (I own a Wusthof set, so I know how expensive they can get). 2) High carbon steel knives - Very sharp, dull easily, easy to sharpen. These are the cheapest, easiest to sharpen, and lose their edge the fastest. These also tend to be used by professionals (I managed over 80 "knife hands" early in my career and this is all we used - people would dull on average 6 per day). 3) Ceramic knives - Supremely sharp, hold their edge practically forever, impossible to sharpen. Expensive, and prone to breaking if not used properly. Most people purchase high stainless steel knife sets, and these are adequate for general utility. But it's not the best strategy for a well prepared chef to follow. The best approach is to have multiple knives and use them for specialized purposes. Here's what you should do: 1) Buy this ceramic set. Use it for everything except boning, prying, and crushing. Under no circumstance should you ever use it for boning, as you will likely chip the blade (i.e no knife work that requires any prying or side-to-side motion). Hand wash, and don't drop on your tile floor. They will last you forever and you will wonder why you ever used anything else. (I've owned a 5" ceramic utility for almost 10 years and it still hasn't required sharpening). 2) Go to your local restaurant supply store and buy at several 6" high carbon steel boning knives. They are generally very cheap, and very cheap looking. Use these knives for general cutting and boning. Sharpen them frequently (a quick run over a steel after every use is best). If you follow this strategy you will be amazed at what you can do with the ceramics, and you will also have the best (and cheapest) boning knives to decrease the chance that you'll ever chip one of your ceramics. Hope this helps anyone who has stumbled onto this backwater Amazon page in their pursuit of the ultimate knife! 38 of 38 people found the following review helpful:
5.0 out of 5 stars
Sharp stuff!,
By Lars Ensign "toproper" - Published on Amazon.com
These knives took a little getting used to at first. They just have a different "feel" than my high-end steel knives. At first I thought I might cut myself but you get used to them quickly. It's almost spooky how easily they glide through food. You can make tomato slices so thin you can almost see through them! They are almost all I use - I'll wash and re-use my ceramic knives before going to the rack for a steel one. My only problem is my wife and squabble over who gets them when we are cooking together...
29 of 29 people found the following review helpful:
5.0 out of 5 stars
Sharp doesn't even begin to describe the edge,
By hvacigar - Published on Amazon.com
This review is from: Kyocera Black Bladed Ceramic Santoku & Paring Knife Set (Kitchen & Home)
Be very, very careful. These are the sharpest knives I have ever dealt with. I have used it for fish, vegetables, boneless meats, and cheeses. You can make cuts as thin as you want, and the consistency of the cut is amazing. This set is a good introduction, and I am so happy with it that I plan on getting some of the other knives over time. The knives cut well and are very easy to clean...what else could you want?
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