- 7-inch professional chef’s knife made of lightweight, ultra-sharp ceramic
- Advanced ceramic blade offers superior edge retention; ideal for straight slicing
- Comfortable, ergonomic resin handle provides precise control
- Ceramic blade never rusts; doesn’t absorb odors or colors
- Made in Japan; hand washing recommended
Product Description
Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. This Kyocera ceramic knife is the ultimate cutting tool for slicing fruits, vegetables and boneless meats. Th… More >>
Kyocera FK-180 BK Revolution Series 7-Inch Professional Chef’s Knife, Black Blade
#1 by J. Young on August 20, 2010 - 10:11 am
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I was very disappointed by the performance of this knife. Moisture, in general, sticks to the blade and produces more friction than that of a metallic knife when you’re cutting into something. This particular model is meant for vegetables and fruits, but my cheapo Ikea 365 has a much smoother cut.
The blade is also easily damaged. For example, you can’t wash this in the dishwasher or apply blunt force to the edge (ex: crushing garlic). You really have to baby it.
Ceramic just isn’t that great of a material for knives. I would not recommend buying this or any other ceramic knives.
Rating: 1 / 5
#2 by Steven Sloan on August 20, 2010 - 10:40 am
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Yes, I ordered the black Kyocera knife. Two different times I was shipped WHITE one’s .
So I still do not have the BLACK knife that I ordered a month ago!
Rating: 3 / 5
#3 by Doug Longmire on August 20, 2010 - 11:19 am
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Firstly, let me admit I do not own this knife. I own a number of highquality Japanese steel kithcen knives, which I sharpen my self at home for our domestic kitchen use.
My experience of the Kyocera Revolution was at a promotional demonstration in a knife shop, where we (customers) were able to use the knife on a variety of vegetables and fruit.
I tried the knife out on all of the veges. Gave it a bit of a typical kitchen workout in fact.
The result was that, although the ceramic knife did cut all the veges satisfactorily, it still did not feel as sharp as my own steel knives at home. The ceramic knife actually felt like it was in need of sharpening by comparison.
Later, I did a direct comparison at a friend’s place. He had just bought a Kyocera Revolution knife and asked me around for an in home demo and comparison to my japanese steel knives (I took 2 knives – Hiromoto AS and Global brands).
Same result – the ceramic cut well, but was just not as sharp and did not cut as well as the steel knives.
Based upon my experience I did not and would not buy this ceramic knife.
Quite simply this ceramic knife is not as sharp as my Japanese Kitchen knives at home.
It seems that ceramic is just not a suitable material for making really sharp kitchen knives. From looking at the knife, it did not have the very thin edge of Japanese steel knives. Also, I suspect that the manufacturers have not yet found a way to grind or hone a really fine cutting edge.
By contrast, a good Japanese knife made of for example VG10 steel, or Hitachi AS carbon steel, can be sharpened to an edge sharpness of 0.5 micron. That is very very sharp – sharper than a razor blade, and ordinary people (not experts) can sharpen JAPANESE steel knives to this level at home.
Also, the ceramic knife is brittle and chips are inevitable even if you baby the knife. And it will get blunt, and then you need to send it away to get sharpened.
I suspect that the popularity of ceramic knives is testimony to the fact that many households and kitchens in NZ, USA, Australia and Europe, have simply never experienced the incredible sharpness of a decent Japanese steel kitchen knife, and have become tolerant of sub standard kitchen knives with poorly sharpened edges. Mostly these knives would be of Eurpean origin, and are softer steel than Japanese knives.
PS I threw out my Wusthorf and Sabatier knives years ago, as soon as I experienced real sharpness with my first Global knife.
Rating: 2 / 5
#4 by Johan Hjelm on August 20, 2010 - 12:01 pm
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This is a really good knife, especially for vegetables. Cuts nicely and cleanly (yet actually does not cut your fingers if you happen to be clumsy). The blade is a bit weaker than metal, but as long as you do not try to cut through bone or something equally hard it is no problem (been there, done that – had to buy a new knife). Great for chopping, too. Cuts leaf and root vegetables equally cleanly.
(The reviewer was compensated for posting this review. However, the opinion stated in the review is that of the reviewer and the reviewer alone. Further, the reviewer independently selected this product to review and has no affiliation with the product maker/distributor, Amazon or the review requester.)
Rating: 5 / 5
#5 by K. DiLoreto on August 20, 2010 - 2:35 pm
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This knife is very light and feels wonderful in your hand. It’s also very sharp, so keep some bandaids handy.
Rating: 5 / 5