3 people have reviewed this model.
| About - Kyocera KYOTOP Damascus HIP |
|---|
|
The Kyocera KYOTOP Damascus HIP is part of the kitchen knife test program at Consumer Reports. In our lab tests, kitchen knives models like the KYOTOP Damascus HIP are rated on multiple criteria, such as those listed below.
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| Features & Specs - Kyocera KYOTOP Damascus HIP | |
|---|---|
Blade type |
Ceramic |
|
Prone to corrosion |
No |
|
Heavy |
No |
|
Bulky |
No |
|
Set size (pieces) |
open stock |
|
Knives missing from set |
None |
|
Warranty |
5 yr. |
| More features and specs | |
Consumer Reports User Reviews
Already own it? Write a review
By from
Kyocera ceramic knifes are excellent!
6/1/2012
Pros
Comfortable Grip
Stays Sharp
Cons
Best Uses
Bread
Gifts
Veggies
Comment:
If you are vegetarian, this knife is excellent. You don't have to get the whole set. Just get one or two for under $100. Cuts fruits & veggies easily and ceramic doesn't react like metal does.
How long have you owned it:
More than six months
Bottom Line
Yes, I would recommend this to a friend.
By from
(2 of 2 customers found this review helpful)
Kyocera Kyotop Chef's Knife
2/20/2012
Pros
Comfortable Grip
Dishwasher Safe
Easy To Clean
Quality Construction
Stays Sharp
Cons
Best Uses
Meat
Veggies
Comment:
I have been using a Kyocera Kyotop chef's knife with a 6 blade more or less daily for about 15 years. There is no difference at all in the appearance of the blade or of the well-finished wood handle.<br />The knife was originally as sharp as a razor; after all this time, without ever having been sharpened, honed, or stropped, it is nearly as sharp. The difference is in a number of nearly microscopic nicks in the edge. Since the knife came with an unlimited guarantee of free sharpening by the factory, I am just now sending it in. I was told today that the only charge is $10 for shipping.<br />I have used a variety of chef's knives. Stainless-steel blades are fine when new, but inevitably begin to lose sharpness after 6 months or so, and are a pain in the neck to get really sharp again. A good carbon-steel blade has to be sharpened much more often, but is very responsive to a steel or stone, and takes an edge as good as a stainless one. But this ceramic knife is the sharpest I have ever used, and needs no regular sharpening at all. <br />The knife I bought was the longest available at the time. They now sell one with a 8.25 blade, but I prefer at least a 9 blade for cutting ingredients in large quantity. I also use a heavy carbon-steel Chinese chef's knife for chopping, a 9 Chicago Cutlery chef's knife for dicing large amounts, etc. I also use a boning knife, since a ceramic chef's knife is the wrong shape, can be damaged by impact with bone, etc. I also don't use it for cutting on a metal or other hard surface. <br />All in all, although the ceramic knife has to be handled with more care than metal knives, it surpasses them in every other way.
How long have you owned it:
More than six months
Bottom Line
Yes, I would recommend this to a friend.
By from
Ceramic works
1/18/2012
Pros
Comfortable Grip
Dishwasher Safe
Easy To Clean
Quality Construction
Stays Sharp
Cons
Best Uses
Bread
Veggies
Comment:
The blades are super-sharp and cut through just about anything with ease, and clean up is a breeze.
How long have you owned it:
More than six months
Bottom Line
Yes, I would recommend this to a friend.
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