Features:

  • 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
  • Ultra-sharp 3-inch ceramic paring knife with distinctively shaped resin handle
  • Zirconia Z206: Kyocera’s proprietary advanced ceramic- Ceramic blade ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
  • Totally impervious to acids, juices, oils, salts or other elements; will never rust
  • Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
  • Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for sharpening
Sharp Sharp Sharp

This thing is awesome. I love to cook so usually there's some prep time for a good dish and after using so so knives for a while you just think that's the way it's supposed to be with knives. I was cutting up some steak last week and remembered I had this knife new in my drawer so I decided to give it a try. I cut a slice with my steel knife... then I cut one with the Kyrocera... man, what a difference. It's like night and day difference... there's no comparison. It's so sharp it's not funny. I haven't tried it on vegetables yet and haven't been using it long enough to give an endurance review... but I will after about 6 months of use. But from what I see so far, it was definitely worth picking up. I will be giving a couple of these away for Christmas!

The best knife I have ever used, bar none.

If you are looking for something to chop lots of veggies, this is the knife for you! We eat a lot of vegetarian/vegan food, so I am forever chopping them, and this knife is absolutely amazing! I tested it on a tomato (notorious for being difficult to easily slice), and a potato (usually you have to saw through them, especially if they are big), and it sliced with NO effort on my part, whatsoever! The potato was huge and it sliced in half, across the thickest part, when I just pressed the blade down through it. I have purchased a few of these knives over the last couple of years, various sizes, and they are all amazing. The small paring knife doesn't have quite the same capability, but is very good, nonetheless. Highly recommend to any person in the kitchen often!

absolutely thrilled

I've always been disappointed with so-called bread knives that seemed better suited to house construction. Kyocera's 7" serrated was just delivered so I immediately put it to the test and it went through a loaf of bread like it was butter (pun probably intended). Nothing NOTHING has ever done this before. Very very happy. It has extremely fine serration which isn't visible in the above photo and it's very lightweight like my other Kyoceras. They're the best.

Super sharp excellent knife!

This knife is incredible! My husband is a fanatic about sharpening our knives and we have invested in high quality knives over our near 30 year marriage. But this knife beats out all our beautiful high end knives for sharpness. It is considered a tomato knife, and if you’ve ever cut a tomato and smashed it more than cut it you will love this knife! It cuts even the ripest tomatoes clean and quick.

Hella Sharp!

Great knife that can effortlessly chop onions and other veggies. Don't use to butcher meat because bones can damage the blade. Having said that, I have used it on chicken breast and other boneless meat and it cuts them as well as easily as it cuts fingers (be careful!) The blade does not seem to dull with use and I've been using the blades for more than a year. Store them in a wood block. Wash separately to prevent clashes with metal objects and put away immediately.

Great vegetable prep knife

Super sharp knife for slicing vegetables; works great to slice tomatoes, garlic, asparagus, carrots, onions and celery. A wet vegetable will usually stick to the blade and must be slid off carefully due to the sharp edge. This is designed as a slicing knife for vegetables and when used accordingly it is the best knife I ever used in my 50 years of cooking. It is important to care for the knife as outlined in instructions as ceramic blades can chip and fracture if tossed in a drawer or abused like a cheap metal knife. It will be interesting to see how long the blade stays razor sharp, as you have to send it back to the factory for correct sharpening.

this knife is a rock star

I've had one of these for about a year, and just gave one as a housewarming gift. I love it. The knife is labeled on the package (but not on this website)as a tomato knife, and that's what it's best at. It has tiny serrations in the blade, and those serrations cut through tomato skins better than any other knife - where normal knives sometimes slip on the skin, this knife cuts clean through. It really makes prep work faster and more pleasant. If you want to buy the knife, there are a few things you should know... 1) Save the manufacturer's insert - the insert contains instructions and a coupon for shipping the knife back to the manufacturer for sharpening. You can't sharpen it yourself - it's a ceramic blade, and specially designed. This much being said, I've used it a few times a week for a year, and haven't noticed a dropoff in performance yet. 2) The knife is ceramic, and that means that you can't torque it or bend it - metal knives are more flexible and ceramic can break. So, if I were slicing up something really heavy duty or using my knife to pry or twist (not something I'd want to do with the expensive knife, regardless), I'd use something else. 3) The knife is small and light and looks a little like a toy; it's still sharp as heck. However, if you want to cut up larger things (like butternut squash), larger knives work better.

I love this for meat, fish, fruit. Not just for bread

This is my favorite "go to" knife. I use it for cutting fish, meat, fruit..just about everything. Sharp as a razor and stays sharp. The edge is somewhat fragile so don't use it cut boxes or open packages. But, I have one for over a year and now purchased this one to have as a back up. The price goes up and down, so look around for the best price. But, as has been noted, all of these ceramic blades vary widely with regards to quality and longevity. The Kyocera are pretty much the best, but the price is iffy. So, look around and make the choice. This is a great knife for all kinds of carving, not just bread

Mini Santoku

This review is regarding the mini Santoku version. This knife works really well. I have used it for vegetables, fruit, soft meats and other light applications. Its intended use is somewhat limited, and I can really see the result of liberal usage. Even using the knife for its intended applications, I've noticed several small chips in the blade. Granted, these are so small that you may not notice them, I don't like how this knife is wearing. I feel as if it will have to be replaced too quickly. The knife rinses off easily, and the smooth surface makes me feel better about quick rinses going between raw meat and vegetables. This knife is about the right size for most of my own uses. All that in mind, I am not an expert chef. I may not have been as ginger with the knife as I should've been, hence the chips in the blade. Would recommend.

Great Knife for Special Applications

This is another great knife from Kyocera. Made of ceramic, it is very, very sharp. The blade features tiny serrations, much smaller than those of a bread knife. These serrations help grip the skin of tomatoes, making them a breeze to slice through. Cutting tomatoes really is a joy with this knife -- no more dangerous sliding of the blade on the tomato skin surface. The serrations also make the knife useful for slicing bagels or bread, as well as for making the cross-slice in whole chestnuts for oven roasting -- something that is notoriously difficult (and dangerous) to accomplish with a regular, straight edge knife. You won't believe how easily this knife saws through thick chestnut skin. It is also useful for slicing thick-skinned squashes, such as spaghetti squash -- again, a task that is difficult to do with straight edge blades. The one caveat I would mention with respect to this knife is that, like all ceramic knives, the blade is brittle. Not brittle in the sense that you have to worry about damaging it during normal use. No, I mean brittle in the sense that, if you drop it on the kitchen floor, it may very well break. I do recommend spending the extra few dollars to buy the black-bladed version, as it undergoes a special process which makes the blade harder and more impervious to chipping than the white ones. For a slightly higher price, I think that the extra durability is worth it. But, whichever version you buy, you'll be getting a great knife which will prove itself to be a very useful addition to your knife collection. As always, use a ceramic knife with a wooden or plastic cutting board, and store your ceramic knife in a knife block after use -- never in a drawer.

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