Features:

  • The Revolution Series 3" Paring Knife is from Kyocera’s most popular line of advanced ceramic knives. Designed with a comfortable, ergonomic handle for precise control. The ceramic blades are made from a proprietary zirconia material produced in Japan and stays razor sharp at least 10 times longer than traditional knives, making them ideal for everyday use. The perfect choice for slicing fruits, vegetables and A great first-time introduction to using a Kyocera ceramic knife in the kitchen, especially for the beginning home cook
  • The 3" paring knife is ideal for detailed tasks like trimming, peeling, mincing and garnishing
  • Ceramic blades are made from Kyocera's proprietary zirconia material produced in Japan for exceptional quality and beauty
  • Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x longer than steel blades
  • Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids
  • Ideal for slicing fruits, vegetables and boneless meats, not to be used on hard or frozen foods
Excellent if you understand its limitations

Very sharp, accurate, well-balanced knife. Lighter than you would expect compared to a similar-sized steel knife. For a non-professional the sharpness is very impressive and alows for very precise cuts. Perfect for long, straight cuts and will retain sharpness for a very long time. However, this is not the ideal knife for everyone. It is not as resilient as a steel knife - as noted by many reviewers ceramics can chip if dropped. This knife can only be used on a wood or plastic chopping board, not on glass, tile, steel or other hard surfaces. Torsion can also chip or split the blade, so do not attempt cuts where the blade needs to bend. This is obviously not the kind of knife you can use around the house as an emergency screwdriver or DIY tool. While I would definitely recommend it as a starter knife for the enthusiast home chef with safe hands, if you already have a high-end steel knife set and are proficient at sharpening them yourself you can achieve the same or better results. Better steel knives will cost more and require sharpening a lot more often, but are a lot more resilient, effectively impossible to damage and more flexible in the range of cuts you can perform.

An amazing knife.

The currently increasing price of ceramic knives is indication that these things are just superb. They're just... soooooo sharp. Really. Fight out of the box you can expect to cut through blister packaging. And that by itself is a feat. A few months later though you'll start noticing chips (dropping it doesn't shatter the knife, it knicks the edge) that will drastically reduce sharpness. At that point you'll either have to send it in for sharpening, or buy Kyocera's powered sharpener, which sharpens well but never really brings it back up to that jaw dropping sharpness straight out of the box. Also the handle sucks, but it's not a massive complain since all my knife handles suck.

I returned this knife because I'm an idiot!! NOW I WANT IT BACK!!!!

I am a professional chef and I purchased this knife and thought it was a little dull then purchased a cheaper knife and boy have I been disappointed ever since!!!! I have now purchased about 3 different ceramic knives from different brands and I am kicking myself and am about to re order this knife! I might go for the extra inch and purchase the 8” instead. It is a little more expensive but well worth it for me when cutting large heads of lettuce. ABSOLUTELY NOTHING compares to the quality, feel, and overall craftsmanship of this knife! This was really a sharp knife for mincing, dicing, and chopping. You do have to be extremely careful since it is ceramic and really light weight! The ergonomic design will help reduce fatigue and helps create clean cuts and less stress. HAND WASH ONLY!!! Don’t be silly and put this in the dishwasher! Click yes if this review was helpful. If not, or if you have a question, leave a comment and I'll answer you!

Great knife for professional and amateur cooks, alike!

I work in a professional kitchen as the "Garde Manger". I estimate in the 3 years since I purchased this knife it has seen appox. 1,000+ hours of chop prep. Even still, this remains one of the sharpest knives in the kitchen to this day. I love steel knives; but you simply cannot beat the resilience of a ceramic blade. Kyocera has earned a customer for life.

Kyocera Revolution Ceramic Knife

This is one lovely knife. I first saw it in Popular Science, in their feature on "hot products". I ordered it directly from Kyocera and tested it on every food I could find. Except for cutting chicken against the grain of the muscle, it outdid all of my steel knives. Being ceramic, it can take a sharper edge than steel and will hold it longer. It is, however, more brittle. Think of it as a very, very sharp glass knife. I ordered several more later from Amazon as gifts for a group of friends who had done me a great favor. They, too, have been impressed. I have also purchased the unserrated version, and it, too, is better than any of my steel blades. The unserrated model is slightly better for meats. The serrated model is unbeatable for vegetables. This is a knife to respect and take care of. Use it to cut, not to chop or pry. Wash and dry it by hand. If you love to cook, you'll love this knife.

Love thy knife, and it will last forever.

I bought this knife on June 23th 2012... and it took me almost six years to write this review. What can I say - I still use it, every day. I absolutely love it! During all these years I've sharpened it only once, and not because it was dull, but because I wanted to try out Kyocera ceramic knife sharpener I bought. This knife is delicate, but mine has no single dent or scratch... Few words of advice: always wash it by hand, store it separately from metal knives. Don't use it for anything rough, such as deboning meat or cutting someting hard... and you wil have a razor sharp knife for years and years to come.

Love this thing

Been using this close to a year now and it's still as sharp as it was when I got it and it's still my go-to knife for daily food prep. Just be sure to be ginger with it and not abusive. It's not a metal blade and can chip if you're too heavy-handed. Only use it for veggies and soft meats and it will serve you very well, making super clean and easy cuts, leaving the sliced faces as smooth as glass.

Pleasantly surprised

I stayed away from ceramics for a long time, believing that they would be too fragile for our household. But I was pleasantly surprised. This knife has so far exceeded all my expectations. It is one of the sharpest knives we own (we own a set of wusthofs); it is very easy to clean - food just doesn't stick to it; and best of all it seems to maintain the edge extremely well. It's a pleasure to use - as long as you use it properly - I use this one on veggies, sandwiches, and most food except things with bone. It needs just a bit of judgement, but is much more robust than I thought. It quickly became my "go to" knife and I can see how going back to pre-ceramic days would be difficult. Every kitchen should have one (as part of a set that includes both traditional and ceramics). I keep it in a wooden block and hand wash - even though it should be dishwasher safe - I just think it will get banged around in the washer. I expect a long life from this knife and it appears to be a great value for the performance I am seeing.

Great knife with a great edge

I originally bought another set of ceramic knives for my kitchen collection. I got a 6", 5" and a paring knife. While in most situations those sizes are probably fine, I quickly found that for larger tasks I needed a dependable 7" knife. The feel of the Kyocera knife in your hand is firm. It is a well balanced knife with an incredibly sharp edge. I used it for months without needing to be resharpened. I didnt have a sharpener capable of doing ceramic knives although Kyocera does sell one perfect for the task. Kyocera goes one step further than most companies and offers free sharpening for you. Send your knife to the manufacturer and you get it back with a diamond cut edge ready to slice through your vegestables and sinews like butter. The one thing I never thought of when using my old metal knives, they gradually picked up odors. I cut onions and garlic with the Kyocera and then rinsed it off. No smells. The ceramic blade and lack of pores prevents particles of the food from collecting in the blade and passing the taste and smell to other items you cut. Definitely a great knife for the everyday cook.

The comedian of knives. So sharp its funny.

This knife has really changed the way I deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have the small Kyocera slicing knife, and although it is equally sharp, this one is easier to use because it is larger. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use metal knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The ceramic edge after about a year of use is just about as sharp as when I first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade. It seems that to dull one off these blades you have to chip it, this can be done fairly easily if you don't know what you are doing. This may be the reason that Kyocera has a sharpening program. They claim they can grind out the tiny chips that occur over time. My first ceramic knife, the slicing knife has some chips in it, that was our training blade, this knife has none because we know what we are doing now. I would bet the tip is rounded to prevent chipping as well as promote safety. Don't let the fragility of the blade scare you, when you use it for the first time you will probably start laughing. Then you will laugh again every time you use a knife at someone else's house. The sharpness isn't the important thing here, I can sharpen a metal knife to nearly the same sharpness, what is important is that this thing STAYS sharp. Metal knives must be sharpened with every use if they want to compete with this. This blade is very light and it looks great. Since the blade is quite broad, you will need a really big knife block if its going to fit into a slot. The black version looks a lot cooler than the white one and it doesn't show the staining that can occurs if you leave certain juices on the blade overnight. Don't throw away your original package! Kyocera has a free sharpening program, but you will need to send them your knife. The packaging it comes in can handle this for you. I got this idea from a you tube review of their sharpening program.

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