Kyocera Advanced Ceramic Revolution Series 7-inch Professional Chef's Knife, Black Handle, White Blade

This is my second ceramic knife, but only my first good one. The first knife I bought was a cheap knife from an off brand. It wasn't sharp, so I almost never used it. I kept hearing about cermic knives, and I decided to give a second one a chance.This knife, the Kyocera, is actually sharp. I can cut things with it. I haven't broken it yet, which is surprising, because I have a habit of twisting a knife after I cut something, and that's how you break ceramic knifes. So hopefully I'll learn to stop twisting my knife before I break it, and in the meantime this is a good knife.

I have had this knife for more than 5 years. It still very sharp. I used other knife before and sometimes it slide and I got cut on my fingers but this knife is sharp but I have never cut myself with it. I also used it to cut everything, meat, veggies, fruits. I am too lazy to switch to different knives so I used it on everything and it works so well.

I am leaving my original Review below for everyone to see. I have been using this knife for the last couple of days, and I can say it has grown on me. I think it is the light weight of it, or just the idea of all the cool points I have gotten from my kids, but I am starting to like this knife. I originally thought that it being only 7" in length would cause an issue, but that does not see to be an issue. I can say that in a head to head test slicking potatoes that this knife did much better. The slices did not "grip" the blade when drawing the knife.This is the reason I have come back and gave it a 4th star.This Knife is ok. I just got it today. I cleaned it up and decided to give it a side by side test with the Knives that I have. It is no more sharp that my current knives. Sharpening steal knives at home is not hard, and if you like you can always bring them to a professional to be sharpened. I was expecting to get a knife that was "scary sharp" as some of the reviews give. Something akin to a 7" ceramic razor blade. But in reality this is a knife of standard sharpness that is simply more brittle than a steal knife. I am glad that I only purchased this single knife, so I did not waste too much money.There is a chance that I just got a knife that is not up to par with what is normally shipped, but I could not find any "defect". But in all reality, I think the hype about being "super sharp" is not true. Maybe if it was, more professional chefs would use them.Pros:Super light in weightGives that Japanese 16% knife edge like a Shun.Cons:Not any sharper than a steal knifeonly 7" in lengthThe handle does not give you that "I got a good grip" feel.Summary:I love purchasing things from Amazon. But the hopes that I had for this knife did not match reality. I hate it when there are the few nay sayers out there, but this time I have to join them. I would suggest spending your money on a higher end steal knife from one of the better rated knife makers like Shun.

Updated Update: Almost 8 years to the day and I sadly have to replace this (my fault - don't cut on granite). I STILL had never sharpened it and it sliced thru watermelon, pineapple, onions faster and with less force than any knife I've used. Cheers to round 2 with a new cutting board!UPDATE: 6 years later and this knife is still just as sharp. I'm a fan for life, and recently bought several other sizes. I'm very careful with and handwash them and keep them in sheaths when not in use. I've worked in nice restaurants and haven't held a better cutting and slicing knife.This knife slices smoothly through about everything I've used it on (not sweet potatoes though, those suckers are dense). It's very lightweight, so easy to feel each cut you make. I didn't give it 5 stars because the handle feels too small (I'm a woman with average-size hands) and because it's SO fragile. This knife has to be washed, dried and stored with the most delicate awareness. I invested another $20 in a sheath to protect it in the drawer and handwash and dry it, but am still concerned that it won't last another few months without inevitably chipping on me. Even with those drawbacks, I'd buy it again.

I am cheap and it pains me to spend money. Especially 50 bucks on a knife? When I wanted a nice ceramic knife, I cheaped out and bought the shenzhen version instead because they were less expensive and had good reviews. However, after using the shenzhen for a few weeks, I noticed that there were more and more nicks on my knife (I followed all the proper ceramic knife usage guidelines of course). And eventually the knifes became dull over 2 months. Completely unacceptable considering it is a pain in the ass to find a place to sharpen ceramic knives.So I decided to buy these japanese knives to see if the same thing happens. Safe to say I will never buy a shenzhen knife again. These knives are superior in durability and quality control. I have been using these for half a year and they are still as sharp when I got them in the mail. Don't cheap out like me and just buy these. It will save you money in the long run.Also Kyocera offers free knife sharpen from their center in California (awesome!).

Why did you pick this product vs others?:Knife broke when cutting chicken

I have an older set of ceramic knives from Oliver and Kline and wanted a larger one when my large O&K didn't want to cut tomatoes cleanly. Not only is this knife larger, but it's also a lot sharper. I compared this knife with a rarely used small Oliver and Kline (now out of business), and it was like night and day. This knife cuts through tomatoes and potatoes like butter. When I cut papayas in half, it slices clean through the seeds as well. Now my O&K knives were significantly sharper than my stainless steel ones, but this knife is insane. Hopefully, I will get many years of use out of it. I also like the fact that the manufacturer will resharpen it if needed.Just be aware of the limitations of ceramic knives.