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Kyocera FK-140BK 5 1/2" Advanced Ceramics Santoku Knife

	Our Price: $69.99 List Price: N/A Sales Rank: #63292 (lower is better) Availability: N/A Manufacturer: Kyocera Avg. Customer Rating:
Manufacturer: Kyocera Shipping Weight (lbs): 0.01
Kyocera FK-140BK 5 1/2" Advanced Ceramics Santoku Knife Description
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Kyocera FK-140BK 5 1/2" Advanced Ceramics Santoku Knife customer reviews: Incredible Knife This is a must for anyone who longs for a sharp knife. For many people this type of sharpness is unknown, and should be experienced and enjoyed. Sharpening should be left to Kyocera, as they can do the best possible job, and this knife should only need to be sharpened about every 5-10 years based upon how often you use it. I agree with the chipping liability but this is a small price to pay to have an INCREDIBLE knife in the kitchen, be sure to keep your eyes on what you are slicing! Great Knife! Very Sharp and thin! I really love this knife and I am considering buying a set. Great Ceramic Knife Ever since our daughter received one of these ceramic knives for a gift a year ago, my husband has wanted one. Although expensive, they are great in carving and lightweight. Our daughter's knife by Kyocera has the wooden handle and is twice expensive and to us, isn't worth the extra money. New perspective on blades I've tried traditionally made, good steel blades by Wusthoff and Henckel. I enjoy using those blades, and hate going back to cheap blades. As big a difference is between cheap metal blades to good metal blades, the difference between steel and ceramic is many times greater. You'll spend the first week just wanting to find items to cut. It cuts effortlessly through everything. I found it best on things that are soft (or mushy) but where you still want precision. You can get detailed control with any type of uncooked meat (chicken breast). Dissecting tomatoes at any stage of ripeness is easy. A couple notes of caution: 1. Watch your hands. I cut my finger with one of these blades. It was so sharp I didn't feel it at first. 2. Don't let beginners use. For the reason above primarily, but also because they'll try it in unattended ways that damage the blade. 3. Watch for chipping. The blade can be sharpened, but you want to be somewhat cautious. The tradeoff with an extremely hard blade is it becomes a little less malleable/more brittle. Awesome, but hyped a little too much. When I first got it, it was like a lightsaber. I could trim chicken with one hand. That lasted about a week or two. Yes, they do dull... BUT... even though it's not lightsaber sharp anymore, it's still head and shoulders sharper than any other knife I have. So yeah, it's awesome, but not quite as mind blowingly, reality shattering awesome as some would lead you to believe.
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