(3 of 3 customers found this review helpful)
Kyocera Kyotop Chef's Knife
Easy To Clean
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
Yes, I would recommend this to a friend.