Features:

  • Kyocera’s Revolution series are designed with comfortable, ergonomic handles to balance the ceramic blades
  • Ceramic blades are made from Kyocera's proprietary zirconia material produced in Japan for exceptional quality and beauty
  • 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
  • Includes a practical starter set of kitchen knives, a 5" slicer and 3" mini prep knife
Wonderfully sharp and light

this is my second purchase. Previously, I bought and extensively used a large Kyocera ceramic chef’s knife with excellent results. This set performs wonderfully, as I expected. The edge on these blades is very fine and extremely durable. The weight of the knives allows for hours of comfortable kitchen work of nearly all sorts. Boning meats is something I will not do with a ceramic blade, but nearly everything else is made better by these wonderful tools.

These are WORTH IT. Great knives, stupidly sharp.

For the first week or two after I bought these for my wife, I'd hear her quietly say to herself "I LOVE this knife" while she was preparing dinner. They are stupidly sharp. After a year or two, you'll want to mail them in to Kyocera for sharpening. For ceramic knives it's a different process from sharpening steel knives. You CAN do it yourself (sort of), but Kyocery has the equipment to make them like new for $10 shipping. I was worried about breaking these in the beginning, but it's been years of daily use and I've long since stopped paying any special care, and I've never damaged either of them.

My favourite knives!

I bought my first kyocera knife probably around 2015. It is still super sharp and we have since bought more and given them as gifts. The trade off for such a long lasting edge is that these knives are brittle. I have never broken one, knowing this, but guests of myself and those I've given them to have. Do not twist, wedge or hack with these knives. Also, consider using softer cutting boards like plastic or wood. I wash them by hand. They have made cooking much nicer for me. I used to avoid buying things like pineapple because it was hard to cut them up. This makes it almost effortless. It is good to warn new people that they are so sharp. My husband underestimated them and cut himself.

10 STARS!!!!!

This is the most AMAZING, SHARPEST, IMPRESSIVE, Knife i have ever used. These things are incredible! Buying another one as a gift! You need this in your life. Forget any other knife. First Impression, i was a little skeptical because it felt like one of those plastic knife they give you for takeout, I laughed because, after I tested how SHARP this thing was, I felt like I discover a new element. As a test "DO NOT TRY THIS" (I'm a professional idiot) I shaved my arm with it to see if it can match my KaBar survival knife. Wow! Kycocera may make crappy phones but their Knifes are out of this world!!!

sharpening possible

I have a 10" Wusthof and a 8" Henckels which I seldom use because the edge on the Kyocera is way sharper. It can't take the abuse of the German blades but, wow, can it cut. I got a nasty gash on my knee caused by a graze of a falling off the counter blade. But, after 4 years it seemed it had dulled a bit. Still sharper than the twice as expensive German ware though. I did NOT have it sharpened by someone as they say you must because I tried my Furi diamond coated sharpener and it worked! The smaller blade in the set died long ago. Some times you need some German steel back up.

Sharp Like a Frog on a Lily Pad

I've been using pretty dull knives for a long while. When I saw these up for a lightning deal, I jumped on the opportunity to give them a try. The first test was slicing tomatoes. With my dull knives, slicing through the skin was impossible-- I have to puncture a hole first. Both the paring and santoku knives sliced through the skin and tomato with little effort. Just for fun, I tried cutting a slice of tomato as thin as possible. It was so thin, that it was nearly transparent! I'm very impressed with these knives. Now I have to becareful not to cut myself after so many years of 'worry free cutting' (i.e., Careless cutting due to inability of dull blades to cut skin!). I've since cut zuccinni, cucumber, boneless steak, and boneless chicken (trimming fat off chicken has always been a chore, but not anymore!) with great results. Pros: The blades are ultra-sharp. They supposedly stay sharp for years on end. The knives themselves are very light. Cons: Can't think of any cons exclusive to this set of knives. As with all ceramic knives, they chip easily so only use on 'soft' items as per the instruction manual. They are difficult to sharpen, but Kyocera offers free sharpening. Also, they should be washed by hand. Update: I've since cut potatoes, eggplant, carrots, mushrooms, tomatoes (awesome not squishing them with dull knives anymore), pork, garlic, onion, etc. The knives still cut with ease. I now keep them in the Kyocera KBLOCK3 Bamboo 3-Slot Knife Block for worry free storage.

Sharpest knife I've ever used.

Kyocera is the best brand for knives that I've ever used. I like the fact that they do not leach anything into my food, and the blade does not affect the taste of the food either, like other types of knives do. I can effortlessly slice through any fruit or veggie with these (think, thick potato...I don't even have to put pressure into it when I slice through the middle of a big, raw one!). They are excellent. The only drawback is that because it is ceramic, it can break. I've never broken one, because I'm aware of this factor, but you cannot scrape across a cutting board with it, or use the tip to dig anything out. You also cannot use a regular cutting board...only soft materials or bamboo...no granite, glass, etc. You can't cut boned meat or anything else really hard, but for chopping veggies, fruits, and boneless meat - this cannot be beat. You just have to be careful not to chip or break the blade...

Wonderful knives, but the "free" sharpening isn't really free.

These work wonderfully for the task they are designed for: slicing veggies and other soft foods. They are super sharp, super lightweight and make chopping and slicing tasks almost a joy. As many others have warned, do not use to de-bone or any kind of action that puts sideways torque on the blades. Note: these blades are sharp and they stay sharp a long time (like 10x longer than steel knives) but they will occasionally need to be sharpened. And they can't be sharpened like a normal steel knife. I've had mine for four years now and they have finally gotten to the point where I felt they needed to be sharpened. Kyocera does claim free life-time sharpening but it's not really free. You have to pay $10 for the first knife and $5 for each additional one (shipping and handling) and you have to ship it out to them insured at your cost. So it ended up costing me about $25 to get these two knives sharpened. If I were to do it again, I would instead buy (for like $40) the diamond wheel sharpener that Kyocera recommends and just do it myself.

Great knives!

Take a look at the pics I uploaded! I've used all kinds of knives over the years, and I really like these knives. And what's even better, is the fact that when other people try this knife at my house they say "wow this is so easy to cut with!" Pros: + Cutting edge is sharp and smooth, but not so sharp that you'll cut your eyeballs just by looking at them. + Balance feels good. + The handle on the large knife is proportionally-bigger than the small knife, and it fits well in my large hands. + The white ceramic color makes it easy to tell when you've thoroughly clean it. Cons: - I don't like the white ceramic color of the blade when it is resting on my white counter tops; it makes the knife hard to see, and a possible safety hazard. - The build quality on the handle seems kinda "meh", but is completely acceptable considering the reasonable price of these knives. - I wish the small knife had the same-large-handle that comes with the big knife :( I recommend these knives to anyone! UPDATE (Aug 28th 2012): I chipped the end of my knife when I was moving too fast and hit it against my counter top. See the attached picture for a visual.

Great Knife, knowing the restrictions

After reading all the praise for ceramic knifes, and wanting one after i saw Ming Tsai use these on Food TV a long time ago, i finally ordered the set. They are SHARP, of course i read all the dos and don't of them, but the Santoku is now my go to knife for nearly all kitchen tasks. I also bought a Shun 8" Chefs knife, a victorinox 10" and a Deba at the same time, but i use this one more, at least until i am more proficient at sharpening. They have a good feel in the hand and handle very well. I was worried about chipping the blade (still am) but one of my major concerns cutting apples and lemons (with the seeds) was proven not necessary. Obviously i would not take the blade anywhere near an avacado or mango pit! Chopping/slicing tomatoes has been one of my major issues in the past, for wanting to get a really sharp edge, this knife makes it a pleasure - however there have been one or two instances where the knife pressed against the skin rather than going through, probably because of a grip/angle issue on my part. you do tend to go slower with the ceramic mostly out of fear for hurting the blade, on onions this can be a bad thing at times (you get a fine cut, but due to being slow you can get the fumes) should improve with time and confidence of the blade. Garlic is also another thing, you can absolutely NOT crush/smash the garlic with the broad side of the blade (i'll use my palm or a pestle if its handy, if i have to pick up another knife i may as well finish with that one!) Its only been two weeks or so, but i am keen to see how long the edge actually holds, Kyocera do make a sharpener, but for the price i figure you could simply buy another set (especially if this one keeps an edge longer than a year) and then simply send the dull ones in to Kyocera - but for less than 60 bucks a good investment. I didn't buy the knife block, i do have a blade guard on it, and i keep it either on top of or inside the original box, at least for now.

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