Kyocera Revolution Series 6-Inch Nakiri Vegetable Cleaver, Black Blade

Kyocera has perfected the ceramic knife. The handling, weight, feel, sharpness, durability and price point all combine to make for a great piece of cutlery.I owned a ceramic paring knife about 20 years ago and it was absolute junk. The blade chipped with ease, the point broke off, it was expensive ($60 at that time) and I eventually broke the blade in two when I dropped the knife.I soured on the ceramic knife world for the next 2 decades until I watched a Chef Dave Holly from Knife Merchant video on knife selection late last year who raved about the Kyocera brand.I needed a new paring knife and based on Chef Holly's recommendation, I picked up this Kyocera model and could not be happier.See my photo of the new Kyocera paring knife next to my old CIA bird beak knife. The Kyocera has a rounded tip to prevent breaking and I really like the dark color. I use this knife constantly since I acquired it. Kyocera has this product figured out. Hope that helps!

This is our third Kyocera Ceramic knife and we love them. Have had one for over four years and the other is over three. All in great condition with only one small chip in the oldest one. Found a great "Black Friday" deal, so got another to give for Christmas. Can't beat a great price on a great product!These knives are extremely sharp and will stay that way if you use them correctly. These knives are NOT to be used on hard items. Such as bones, ice, hard frozen items, or cutting on hard surfaces. They are not made for these types to foods. Use a metal knife for such items.If you use this type of knife correctly, you will be rewarded with many years of sharp cutting. If you neglect them and use incorrectly, you will be unhappy with any ceramic knife.***Also, do not put these ceramic knives in the dishwasher unless they will not be banged around.*** A quick hand washing is all they need. Remember, these are very sharp and will spill blood for the careless. I can attest to this!Pros -1. Super sharp2. Cuts beautifully3. Will last a long time if used correctly4. Easy to cleanCons -1. Can be a little bit expensive if you don't take care of them2. You do have to be more careful with these types of knives (not as forgiving as metal)3. Best not to put in the dishwasher - (handwash)Items were purchased with my own money. No free items received for my review.

I think Kyocera did really good on this knife, making an exeptional blade that comes really light to the hand, you get a natural movement of the knife when you are cutting veggies. (you can use it for cutting almost everything, but i dont reccomend working with bone meats because you could chop off part of the blade and if you dont have a diamond sharpener, it gets really hard or almost impossible to sharp it again if you dont have experience.)What I Liked:-The color; the possibility to get it black or traditional white.-How sharp it comes from factory and how long it stays that way if you know at least how to cut and use a correct, soft table, (not a marble table or a wooden table.)-How really light it is, compared to steel blades, you cant believe it.- How it was hygienically designed, the handle is made out of a polymer that its really impermeable and even if you store this knife soaking wet on a close environment, it wont rust or gain any bad smell. its not recomended to do so.This knife its quite difficult to break, taking into account its ceramic, i dropped mine from 120cm and it didnt break. even though it was an accident, i dont recommend doing that to yours.If you are planning on getting a Ceramic knife because you need to cut a lot of things and you dont want to get tired of heavy steel blades that have to be resharpened, this knife is for you. Exellent quality and finishes on both blade and handle. I will be getting another one.

Update: I've had this knife for almost a year and the sharpness is still extremely sharp! No dulling and I've never had to send the knife in for sharpening. It still gets used daily in the kitchen, from boneless meat to vegetables and fruit. I love it so much because there's so little maintenance required to keep the blade sharp (just don't cut bones). I'm looking forward to buying a Chef's version of the Kyocera ceramic knives because I love this santoku knife so much!As a big fan of steel knives I was very surprised with the sharpness of this knife. I mainly use this knife for cutting vegetables and fruit. The knife itself is a great addition to any kitchen. I prefer the black blade to the white blade and bought the knife based on aesthetic preferences, but the black blade is made from black zirconium oxide and offers extra durability and also goes through an extra firing process according to Kyocera's website, so that was a plus when purchasing the knife.First off, the knife is very light and the blade is not at all heavy. For people who use steel knives on a daily basis this may take some time getting used to. The knife does an excellent job cutting through vegetables and fruits; however, I don't recommend using it for meat with bones, tough meat, or anything hard. I have used the knife to cut chicken breasts and thighs and cut thin slices of steak just fine. To prevent chipping I hand wash the knife and lay it on a microfiber cloth to dry. Don't put it in the dishwasher or it'll damage the knife.This is a great ceramic knife for anyone looking for their first ceramic or another ceramic for their knife collection. I use the knife on a daily basis in conjunction with my steel knives, and so far my knife hasn't chipped yet and has held its edge well. My only gripe is that the blade is brittle and fragile compared to steel knives.