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Kyocera Revolution Series 7 Inch Professional Chef's Knife, Black Blade | 
 enlarge | Brand: Kyocera
Category: Kitchen
List Price: $99.95
Buy New: $85.99
You Save: $13.96 (14%)
New (6) from $85.99
Rating:  8 reviews
Sales Rank: 3140
Color: Black
Shipping Weight (lbs): 2
Dimensions (in): 0.8 x 1.9 x 1
MPN: FK-180-BK
Model: FK-180 BK
UPC: 496066447369
EAN: 0496066447369
ASIN: B0017U3UA4
Availability: Usually ships in 1-2 business days
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| Features:
| • | Ceramic blades are super sharp and stay sharp 10 times longer than steel blades | | • | Comfortable, ergonomic resin handles provide precise control | | • | Lightweight and easy to use | | • | Wash and dry by hand to preserve the finish | | • | Made in Japan |
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| Editorial Reviews:
Product Description
Kyocera Revolution Series Ceramic 7" Professional Chef's Knife (Black) FK-180-BK Chef's Knife (7.0" Blade) black blade Our most popular line, the Revolution series features deeper blades for greater knuckle clearance. Comfortable, ergonomic resin handles provide precise control. Distinctive shape makes it easy to find, easy to use. These white-bladed versions are sleek ultra-sharp knives and are ideal for everyday use on fruits, vegetables and boneless meats. Diamond ground blades for precision cutting everytime.
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| Customer Reviews: Read 3 more reviews...
 My First Ceramic Knife November 15, 2008
N. Stevens (San Antonio, TX)
1 out of 1 found this review helpful
I have been curious about these knives since I first heard of them, but I had never tried them before. I had some birthday money burning a hole in my pocket and decided to get one. It is amazingly sharp. I have never been able to cut paper thin slices of vegetables so easily. It just glides through the food. I have only had it for about a month, so I can't comment on how long it stays so sharp, but I am enjoying it very much so far.
Incredibly sharp but.. November 9, 2008
Doctor.Generosity (Western MA United States)
1 out of 1 found this review helpful
Kyocera ceramic knives are very different than steel. They are unbelievably sharp and hold their edge for years of use. BUT there are two enormous drawbacks. When they finally become dull, you cannot sharpen them yourself but must sent them to factory service in Los Angeles. And the ceramic is brittle and fragile so the edge chips easily. Overall it is much more practical to use good quality steel knives you can sharpen easily for everyday. I do recommend having one ceramic knife in your collection for items like tomatoes.
Fabulous knife! August 26, 2008
April Lee (Maryland, USA)
2 out of 2 found this review helpful
A dull knife is the most dangerous tool in the kitchen. I've always owned very good knives -- including Henckels (not the ones made in China), Wustof, Shun, etc. -- and have always sharpened my own knives with steels and with my Chef's Choice electric sharpeners. But these ceramic knives by Kyocera truly are great because they don't need sharpening and are extremely sharp. I can pull these knives out each time and know they are ready for use. I make my own gravlax and am impressed with the paper-thin slices of the raw fish that I can get from using the ceramic knives.
Very sharp but................. August 25, 2008
Stanley Krupowies (Wallingford, CT, USA)
2 out of 2 found this review helpful
These knives are extremely sharp and seem to hold an edge but the blade is thicker than steel and consequently the blade tends to get stuck in food that doesn't just fall away. Other than that these knives are great. They slice a ripe tomato without crushing and raw meat with ease. I use these knives as often as I can.
 Not as sharp as I expected. July 28, 2008
R
4 out of 6 found this review helpful
I'm kind of reluctant to write this review. Particularly since a professional chef seems to favor this knife in a previous review but I have a particular issue with this knife that I feel I have to point out for others. I like the quality of the knife. It feels very nice in the hand, very well balanced though obviously feels a bit fragile since it's made out of ceramic. I have no issues with the quality or the fragility of the knife.
The issue I have is that the sharpness of the blade is not all that impressive to me. My favorite steel for blades is VG-10, which I think is the best all around steel since it is very easy to sharpen and also holds an edge for a decent amount of time. I have a few knives made out of VG-10. I tested this knife out after using a VG-10 kitchen knife for a long period of time time and I have to say that for the cost, the sharpness just isn't all that impressive to me with this ceramic blade. I sharpen my own knives from home and while I'm not an expert by any means, I've been able to achieve the same sharpness just using some Arkansas sharpening stones. This is as sharp as the knife gets obviously so as it dulls down it will be even less impressive to me.
My test consisted of cutting celery and basically the knife made fairly clean cuts but they weren't smooth. I'm not getting hair splitting sharpness or a razors edge cut. I expected the knife to be much sharper than this so I can't say it was worth the price to me.
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