Kyocera Kyotop Series Ceramic Knivessearch

Kyocera Kyotop Series Ceramic Knives

Kyocera Kyotop Series Ceramic Knives

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I had bought my mother the Kyotop santoku as a present about 10 years ago, and paid $238 for it.

She loved that knife, but my idiot brother dropped it on the floor and snapped the tip off, so now it looks more like a cleaver than anything. Very sharp and durable edge, definitely tougher than the white Kyocera knives.
This is the one use for ceramic knives for which I have found no equal: these blades cause no accelerated oxidation to cut vegetables. I use these types of knives specifically for salad prep for the weeks ahead. I chop my salads into extra fine pieces on the weekend. I chop kale, cabbage, and carrots. When I use a ceramic knife, I can chop and store cabbage and kale for 3-4 weeks with no browning (seriously none at all) as long as I store the chopped veges in an air tight container in the fridge. When I want a salad, I just scoop the pre-cut ingredients into a bowel and add meat, cheese and dressing. It takes 1 minute to make a salad once the ingredients are chopped and ready to go. Because it's chopped so fine, chewing is minimal during the work lunch. Keeping cut veges for 3-4 weeks without browning is not something I can do with any steel knife.
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I eat salad out of bowels. I don't see the typo.
Whatever does it for you, I guess
As a cook all ceramic knives are soo fragile... I've bought lot of them a few years ago a no one stayed clean & sharp. Today I dont even understand what could make you buy a ceramic knife vs a steel knife if you're a Cooking Enthusiast .
It looks like the Kyocera Electric Diamond knife sharpener cannot be used with the sashimi or paring knives, probably due to issues with blade length.

" Not recommended for the following Kyocera knives: KT-075-HIP-D, KT-200-HIP-D, FK-181 WH, FK-125N WH or BK. "
This looks like a standard black yttria-stabilized zirconia with laser etching to create the damascus pattern. It may be an ATZ grade (alumina-toughened zirconia), given the claims of extra hardness.

HIP (hot isostatic pressing) is just an additional step where the already sintered ceramic is reheated to a high temperature under an applied high pressure to squeeze out internal defects such as voids (common defect from powder pressing). This increases strength substantially. HIP makes it much more resistant to accidental chipping and fracture, but I don't think it increases hardness substantially.

The literature claims this is Z206, probably a grade with a really fine zirconia particle size; Kyocera does not offer material specs for this grade. It's probably closest to the Z701N in terms of properties. I have sanded these types of zirconias in the past using carbide sandpaper, but it takes a lot of work to remove material. If you look at their technical ceramic specs, you can see that high purity aluminum oxide, carbides, and of course diamond are all harder than zirconia.

Kyocera offers an automatic diamond knife sharpener on their site...not sure how good it is. I think that the issue here is that the edge develops microscopic chips and wear over time and does not form a burr during sharpening. You basically have to form a perfect bevel and finish with really fine diamond to ensure a good edge.

Compression molded knife blank, followed by HIP in a graphite crucible:

Kyocera motorized sharpener at bottom:

Technical ceramic specs:
The sashimi knife is really cool, but not practical as a multi use kitchen knife. The single bevel edge takes some getting used to but it works great to cut things as thin as you can.
Thanks! I was searching these comments to find out if it was a single bevel edge. A characteristic that I'm actually looking for...
Is there no Santoku option?
the sashimi knife is priced well... well under the 198 lowest I found.
What was the price on this?
I bought a Kyocera santoku a few years ago and it just sits in my drawer. Yes, it has a decent edge but it is nothing like what the marketing hype has people believe. You're not going to be Luke Skywalker dismembering wilderbeasts on Hoth. I agree with AdaL and guvnor. Stick with proper steel that you can maintain more conventionally at home.
I used ceramic knives for a while, but ended up abandoning them.

With steel blades it's not a problem to maintain a keen edge always ready for use, but because ceramic blades are very difficult to sharpen you're typically stuck with a less than great edge most of the time until it gets another sharpening done by being sent back to Kyocera(as recommended). I've tried sharpening the ceramic blades myself with diamond stones and spray on a strop without good results.

There's also some misconception out there about the sharpness of ceramic blades. It's no sharper than a steel blade with the same blade grind, edge geometry, and edge polish.
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I agree. Ceramic knives are much more difficult for the end user to sharpen when compared to steel knives. The task will require diamond based abrasives and a fair bit of skill in order to get usable results. Unless you're okay with sending your knives back to the manufacturer every few months, I would generally advise against choosing ceramic blades for your primary kitchen knives.
Ive seen them sharpened and even reprofiled with paper wheels and aluminum oxide abrasives. End result split hairs. paper wheel kits arent expensive but do require practice.
I read some reviews. Very positive impression of the blade. Some mixed reviews about shape of the handle.

The takeaway for me is that the blades of these knives are scary sharp. About as sharp as you can get.

The review of the sashimi knife lamented that it cut right through their plastic boards. Yikes!

I was skeptical about ceramic (I had some cheap and very mediocre ceramic knives from Harbor Freight), but these seem to be really good blades.
Don't read too much into the review. Most people have no idea what it's like to use a knife that's actually sharp. No one who has used a sharp knife should be surprised that a kitchen knife can dig into a cutting board. The fact that the reviewer in question damaged their board means that they're used to abysmally dull knives and, out of habit, used way too much pressure. All the more reason to disregard their opinions.
These look interesting. I'll probably jump on the next drop of these knives, if there are good reviews.
I don't understand; is $64.99 the price for one knife before you choose which knife you want? and then you only receive that one single knife? is this correct?
That seems to be how it works...
that is the price just for the paring knife, everything else is an additional price (see description). Like the santoku is 65+25 so like $90 just for the one knife.