سكين سانتوكو المتطور من سلسلة الثورة المصنوعة من السيراميك 5-1/2 انش، شفرة سوداء

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JenK5.0:
Purchased to replace a Kyocera ceramic knife that died – wife dropped it and it shattered after a good 3-4 years of almost daily use. I was shocked at how much sharper a new knife was (the old one had plenty of wear and chips but was still the favoured chopping knife); a few times I’ve already cut through a fingernail! Re: bad reviews you have to take care of these things they are incredibly sharp and a pleasure to use but the trade-off is that they are *very* brittle. You have to 1) use a plastic or wood cutting board; 2) cut straight down and 3) remember there is zero flex in the knife so not suitable for peeling or sawing motions. Clean and store in a knife guard immediately and this thing will be the knife everyone in the kitchen wants to use…

Helen3.0:
As a professional raw plantbased chef I am familiar with knives knife skills and knife care. I was excited to treat myself to a Kyocera ceramic widely lauded within the community.True enough the slicing ability is impeccable. After only a day or two of moderate use ie mostly fruits and greens no hard veg the blade received a chip. It possibly ended up in the food!Regrettably had to return for a refund.

Vlodec5.0:
These Kyocera ceramic knives are the business when it comes to slicing vegetables and boneless meat. They barely slow down on the way through. But there are drawbacks…….1. Don’t cut your finger with one it’ll slice to the bone and you’ll end up with a sliced finger and a chipped knife. Which brings me to……….2. They’re brittle. Very brittle. Drop it on a hard floor and it’ll probably break. Chop your veg on a marble chopping block (bad idea) or come down hard on a bone and it’ll chip.In short if you’ve got a few extra bob in your pocket you like working in your kitchen and you’re feeling in a spendy kind of mood then buy one. You’ll never want to use a steel knife again. But take great care with it. These things are expensive.

S. Williams4.0:
Ultra sharp easy to use knife but this is the third we’ve had as the ceramic blades chipped on the first two. You need to take good care of the blades — the second one chipped when we were cutting nothing harder than beetroot. You can buy a ceramic sharpener from Kyocera which works well.

Sagar Doshi5.0:
Bought to replace a Santoku from our set that got chipped. It’s super sharp and holds its sharpness for a long time. After we chipped the previous knife we’ve learned to be more gentle with ceramic knives. Don’t wash in DW wash separately by hand and don’t drop in the sink. A ceramic knife is purchased for its unmatchable sharpness not it’s durability.

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