Kyocera Revolution Series 2-Piece Paring and Santoku Knife Set, Black | 
 enlarge | Brand: Kyocera
Category: Kitchen
List Price: $99.95
Buy New: $88.90
You Save: $11.05 (11%)
New (7) from $88.90
Rating:  6 reviews
Color: Black blades and handles
Shipping Weight (lbs): 1
Dimensions (in): 13.3 x 4.9 x 1.2
Warranty: 5 years
MPN: FK-2PC-BK
Model: FK-2PC BK
EAN: 4960664503421
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | Ultra lightweight | | • | Easy Maintenance | | • | Comfortable ergonomic handles provide precise control | | • | Use on a wood or plastic cutting board | | • | Recommended hand-wash and let dry |
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Ceramic knives offer exceptional strength, unparalleled sharpness, and ultra-light weight. An Oriental-style santoku knife is just right for sushi and sashimi, slicing mushrooms or anything else that needs to be sliced paper thin, mincing ginger, and scoring meat and fish. The paring knife is the ideal tool for peeling, paring, and cutting fruits and vegetables. And, because ceramic doesn't transfer metal ions to foods, fruits and vegetables won't brown where they've come in contact with the knife blade. The razor sharp blade retains its original sharpness for months or years without sharpening. The light weight of ceramic creates a well-balanced knife that is an extension of your hand, gliding effortlessly through even the most difficult tasks. The resin handle provides a highly controlled grip, and the non-stick ceramic blade surface makes for easy clean-up.
Gift-boxed set of 2: 5 " Santoku knife and 3" paring knife, with black blades and handles.
The strength and density of fine ceramic allows grinding to microscopic precision by diamond wheels. This hardness translates into a rock-like edge which retains its edge 10 times longer than conventional steel blades. Made in Japan. Five year limited warranty against breakage (does not cover cutting bones, prying, or flexing). Contact us for re-sharpening service.
|
| Customer Reviews: Read 1 more reviews...
Beautiful kitchen accessory November 22, 2008
R. Mccarthy (Seattle, WA USA)
These porceline knives work as advertised. They are sharp enough to shave with and they are sharp like you can't believe. Follow the instructions, straight cuts for everything and no bones in meat! I've used them on vegetables and bread, they're very easy to use. I don't yet know how long the edge is going to last, but the instructions say that we need to return them to Kyrcera for sharpening. If the edge lasts 10 times longer than any steel edge as they say, they'll last a good long time.
A Very Nice Addition To The Kitchen November 9, 2008
ThroughTheLookingGlass
1 out of 1 found this review helpful
Wow, these ceramic knives really are different and very useful. I bought this set in July, and to tell the truth I've only used the paring knife, as I learn about where I like to use them. My other Santoku knives are pretty good and I didn't do much prep in the kitchen over the summer.
OK so as they recommend these knives are somewhat restrained to straight cuts, but that is most of the food prep activity anyway. They take special care, and I am worried about what I'm going to do when they need sharpening, I'm so lazy when it come to sending stuff away for service.
While they are sharp though I have found the blade to be PERFECT for tomatoes and other vegetables, tomatoes are a high spot though. Another unexpected use is bread; slicing into a roll with these is nicer and easier than a serrated knife and creates a much nicer cut. Love it!
I have not been so excited about it with raw meat, but I need to experiment here a bit more. The one place I found it really didn't work that well was with cheese, especially the soft cheddar. It has no problem cutting, but the cheese sticks hard to the blade so it's difficult to complete the slice.
I really do like the ceramic knife, and the fact that they work different than the metal blades on some material is a bonus. If you have visitors or people who don't really appreciate kitchen tools, it's best to tell them these are off limits to them.
Happy Slicing!
Hot knife through butter September 18, 2008
Robert Aguilar
Love this product. Incredibly sharp, hardly any effort needed to cut most meats, not to mention vegetables. Will be looking to acquire more of this product.
sharp! August 27, 2008
Michael J. Kleber (St. Louis, MO)
3 out of 3 found this review helpful
I was a sous chef for a couple of years and am always on the lookout for quality knives. I can say with no difficulty that these are the sharpest knives I've ever come across. The only problem was they took about 10 business days to arrive.
Exceptional set August 23, 2008
RiK
23 out of 23 found this review helpful
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. Under no circumstances 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!
|
|
|
