Kyocera Revolution 2-Piece Ceramic Knife Set: Chef Knife For Your Cooking Needs, 5.5" Santoku and 4.5" Utility Knife, White Blades with Blue Handles, White/Blue

These are great knives! They cut through those tough tomato skins and anything else with ease. I love them. And you don't have to worry about them losing their edge.

I use these for an odd and specific purpose. I cut up cardboard boxes. I’ve done so for many, many months now. They can snap if forced in a strange direction. But have not done so to me. I always cut down or out with no side force on the blade. They would work well in the kitchen, but I’ve found that they work really well when I need to cut up boxes to put in the big recycling bins we put on the street! I keep them strictly for this job, in my tool bag and in their original packaging so they don’t get snapped around the tools. They have stayed sharp and continue to just slice through regular thickness cardboard! I’ve seen that the cutting edge does not wear out like steel blades, they chip instead. Micro chipping occurs. But they stay sharper, longer. I’m a little worried about micro sized blade chips in my food, but for cutting boxes… all day long! If these ever wear out, I’ll buy them again!

Best kitchen knives especially for chopping lettuces 🥬 because the ceramic blade limits browning of delicate leaves. Use care in cleaning and storage to avoid chipping the blades. Expensive but worth it, they stay sharp. Store upright in knife block not in a drawer.

Some have mentioned buying Kyocera or other ceramic knives with defects in the blades, leading to chipping, sometimes even during its inaugural use, but not everyone has this experience—all of my knives came without defects, and I’m elated not to have to deal with frequent sharpening of certain knives. Also, these knives are very LIGHTWEIGHT, preventing hand fatigue, if you’re doing a lot of knife work. When the knife blade is SHARP, the blade does a lot of the work—if you use green onions (scallions), you’re going to be impressed that these knives cut through the soft, tubular, top GREEN PORTION without having to press down on them—yes…they’re THAT sharp, and it’s the most satisfying feeling. You have to have a freshly-sharpened steel blade to accomplish this, and it needs to be on the thinner side, as well, but knowing that you don’t have to sharpen the blade in preparation for this task, just makes life easier. 😊 I got my paring knife at Tokyo Central, and it was SO fun to use (i.e., cuts like a HOT KNIFE, just slicing through food like buttah), that I came on Amazon to order larger knives with the same color handle to have a matching set—I couldn’t wait until our next visit to Tokyo Central to obtain a set. I read on the paper insert that we’re to avoid hard cheeses, hard produce (like pumpkin), meat on bone, and to cut STRAIGHT DOWN, and NOT TWIST OR BEND the trajectory of the blade, as we’d do with a steel blade, because that’s what causes the chipping…and obviously, TRY NOT TO DROP IT, especially if it doesn’t have a soft landing, like on a kitchen mat. If the white knife blades get stained (it doesn’t take much, as you know from your favorite mugs that get tea or coffee stains), wet the knife, then sprinkle some BAKING SODA on it and rub it in, using side-to-side or circular motions—whatever works. I’ve found that I don’t need soap. Next, just rinse the knife and the blade should look as good as new again. Don’t be surprised if you have to do this after cutting carrots, but it takes mere seconds for this additional step, and I prefer it over having to frequently sharpen my Chinese cleaver for thinly-slicing or julienning veggies. Know that if the staining bothers you, there are also knives with a DARK BLADE, that look similar to the color of steel blades. You’ve got various options, including a SHARPER version that costs more, so look around. All of the knives are very ERGONOMIC and BALANCED, and if you choose the colored knife handles, they’re GRIPPY, so if you’re concerned about your hand slipping, these may be your preferred option. I probably use the 4.5” utility knife most often, though I’m starting to lean more towards the 5.5” santoku knife, since it can handle larger foods, and is still easy to use when peeling skins off of fruits & veg. Since the blade is so capable, and the entire knife so light, if you have good to great knife skills, you’ll find yourself BREEZING through your cutting tasks, without your hand ever getting tired—don’t be surprised if you find yourself looking for MORE stuff to cut. They feel like an extension of your hand, evidence that they crafted these knives to fit your palm without creating hand fatigue. I had so much fun experimenting with how it felt to cut through various foods when I got my fist knife (obviously avoiding the no-nos)—it does feel like play, but it’s also no toy, so watch those fingers (already chopped off tip of fingernails a couple times), and if you have kids, make sure they know that these aren’t play knives. 🩸 I always hand-wash my knives right away, and because they cost so much, I don’t EVER take the risk of setting them down in the sink, where other items could end up on top of the blade and snapping or chipping it. Until there’s a no-maintenance knife that’s of similar sharpness, these ceramic knives will be my go-to, whenever possible. As for price, these knives aren’t cheap—if they’re out of your budget, let your friends & other loved ones know that these are on your WISH LIST—they’d make excellent gifts for the right person. 🎁 Take care of these knives, don’t use them for foods that they’re not meant for, and like many in the comments attest, they could last you for many happy years in the kitchen. Even after chipping their blades for whatever reason, people STILL come back to Kyocera for replacements—talk about a powerful testimonial. 🙌

I love these knives but you do need to be careful with them as they can break.

My girlfriend recommended ceramic knives when she used my metal knife and it needed to be sharpened. Been using these a few months and will stay they are still very sharp. However, they are very fragile and mainly should be used on produce and soft meats. If you mishandle, drop or cut something very tough you risk the blade chipping.

Absolutely love these knives!! They are incredibly sharp! Very Very impressive!!

Nice, gave as a Christmas gift. I do have a set like this one and love them, they stay sharp