Kyocera Advanced Ceramic Revolution Series 5-1/2-inch Santoku Knife and Y-Peeler Set, Blue

I purchased my first Kyocera Ceramic knife about 9 years ago and until it disappeared (I think I took it to a friend's house when I was helping with dinner), it had remained ultra sharp. I also invested in the smaller paring knife, and between the two of them, I can accomplish almost every knife job in the kitchen.NOTHING cuts through veggies and fruit better than this. Even ripe tomatoes can be sliced thinly with ease. I always hand-wash mine, and they hold up extremely well.I use this knife for everything, really -- thinly slicing grilled skirt steak for fajitas, grilled chicken breast for salad -- so sharp, it tackles any food-related slicing with ease.Remember, though -- it IS ceramic, meaning it CAN break. You do need to take some care not to drop onto ceramic tile floors.The vegetable peeler is also great for getting thin slices of peel off easily, without removing much of the flesh (it works especially well on carrots).I'm seriously considering getting the serrated version of this to use with my home made bread.

I absolutely adore this knife. This is my third one in about 10 years. And I'm not on my third one because the others broke, but because this is the only knife I ever use, and I want extras. Even after 10 years, my original knife – having NEVER been sharpened – still cuts through almost everything like it's soft butter. These are truly amazing. And the fact that they're very lightweight and well balanced means I can use this knife for long stretches and never get fatigued. In fact, I lent my original 10-year-old knife to a friend who just started his own juice bar, and he uses the knife every single day for hours on end, and he loves it so much that I finally bought him this set.I know the ceramic can be fragile, as noted by other reviewers, but honestly I'm hard-pressed to think of how they could possibly be using these knives to result in such breakage; I have definitely used mine for things the company doesn't recommend, such as cutting butternut squash and other pretty hard veggies and fruits (I'm vegetarian/vegan so I haven't cut bones or anything), and I've dropped it in my sink a number of times. I have never had a single breakage, or even any chipping from any of my knives.I am beyond impressed and I recommend this knife – and the company – wholeheartedly.

I got this Santoku ceramic knife to go with my Kyocera Advanced Ceramic 3-inch Paring Knife. I choose the white blade with a white handle as it's something you don't normally see in a kitchen, and it looks a bit futuristic. I own a variety of other knives and I specifically wanted a couple of ceramic ones because they are better for certain jobs.— WHAT CAN YOU CUT —Ceramic knives are best for cutting soft foods. You can slice fruits, vegetables, and boneless meats. Stick to the soft stuff and you'll be fine. They are best used on a plastic or wood cutting board. Avoid cutting on inappropriate surfaces like marble, stone, or glass materials.— SHARPNESS AND WEAKNESS —A ceramic knife's strength is also its weakness. It's incredibly sharp and incredibly brittle at the same time. Tomatoes and cucumbers are foods that cut like butter, but if you hit some random bone in your meat you risk dulling your blade.— SUMMARY —I don't use these as my main knives but as a complement for whenever I need to finely slice things. I use regular stainless steel or Damascus knives for carving, cutting frozen foods, and slicing cheeses, and I use ceramics for the soft stuff. These are very sharp blades that will remain that way if you treat them well. Recommended.

I have a number of knives that I use for different culinary applications but this is the only ceramic knife. I had one before and I mistakenly tried to use it to cut bone. The knife is very hard and sharp but it is brittle. So I broke my first knife. Then my wife broke my second one. I ordered this one as another replacement and it is wonderful for cutting meats and vegetables. It is indispensable for prep work for home cooking. I am very happy with it and will be careful not to cut hard things with it.The peeler has absolutely no trouble removing peels from fruits and vegetables. The ceramic blade is extremely sharp and even makes short work of thick peels like the kind found on mangoes. I highly recommend this set.

So, let me be very clear: Both of these are very sharp. I have a set of $200 Japanese (steel) knives. These are sharper. If that were the only criteria, then these would win hands down.But.... for the Santuko knife, when I'm cutting, for example, apples the knife is like vacuum sealed to the apple. The reason why is that it's missing the typical "dimples" that you see on more contemporary Santuko knives (which allow for better release of the item you're cutting). Obviously this doesn't apply to everything you cut. So, if I'm cutting carrots, it's fine. But there are definitely some things which are harder to cut with this knife.For the peeler, the problem is that it's basically too sharp. It's very difficult to control the blade such that I can get an even peel. Typically it "bounces" off before I've finished one section because it so easily cuts through the peel. My go-to peeler is a boring Oxo peeler which has a better grip and peels quite nicely. I had hoped this would be better but it's not been so far. To be clear, it's not a bad peeler, but it's actually not the best one I own.You may find these to your liking and I do like them... but I don't love them.

I use pro-grade steel knives for everything but veggies. Kyocera is my favorite ceramic tool for veggies. I have several blades by Kyocera. I am happy with them and will buy more as needed.