|
Kyocera Revolution Series 7 Inch Professional Chef's Knife, Black Blade | 
 enlarge | Brand: Kyocera
Category: Kitchen
List Price: $99.95
Buy New: $88.70
You Save: $11.25 (11%)
New (7) from $88.70
Rating:  6 reviews
Color: Black
Shipping Weight (lbs): 2
Dimensions (in): 0.8 x 1.9 x 1
MPN: KYOFK180BK
Model: FK-180 BK
UPC: 496066447369
EAN: 0496066447369
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | 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 |
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Kyocera Ceramic knives are a unique alternative to metal-based versions with a resin handle for a highly controlled grip. Unlike a forged metal blade, which is soft and susceptible to chemical corrosion, the Kyocera zirconium oxide blade resists wear and holds its edge for months to years without sharpening. Stain and rust-resistant, the blade is impervious to food acids, which discolor steel products. No metallic taste or smell will be transferred to your food, and the non-stick ceramic surface makes cleanup easy. This terrific knife comes with a five year limited warranty against breakage.
|
| Customer Reviews: Read 1 more reviews...
 Fabulous knife! August 26, 2008
April Lee (Maryland, USA)
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................. August 25, 2008
Stanley Krupowies (Wallingford, CT, USA)
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. July 28, 2008
R
1 out of 2 found this review helpful
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 March 9, 2008
David B. Tabor (Boise, ID, USA)
3 out of 4 found this review helpful
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......... January 29, 2008
Shelly (Pennsylvania)
8 out of 8 found this review helpful
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.
|
|
|
Thanks for shopping with us! | |
