KYOCERARevolution Series Slicing Knife, White, 5 Inches

I am at the cutting board for at least an hour or two every day, often longer. I have used this one knife to prepare a lot of vegetables, fruits, pasta, bread and meats over the last five years. It has done everything from paper thin slices of soft fruits to the improper use of it to smash garlic broadside and power through very hard things that you would think would snap it in two.I have another ceramic knife by Faberware which quickly became pitted on the cutting edge and didn't last a full year. I have researched a lot about metal knives, their manufacture and maintenance, specifically chefs' knives and woodcarvers' knives. I have a very expensive fancy metal chef's knife kept in reserve for times when I thought I would need it, but I almost never use it. When I have used it, I didn't find an advantage over this ceramic knife.I read a lot about knives, about how they are made, about competing brands, about sharpening and honing, about knife use and chefs' techniques. I got this ceramic knife as an accompaniment to my steel knives, never dreaming it would make me leave them idle. I have a good setup for knife sharpening and honing, but with a ceramic knife, all of that is stored away unused.I have used this knife during these five years more than anything else in my kitchen except my sink. It is always at hand. I give it a quick rinse or sudsy swipe after use. It has never become discolored, not even from tomato sauce, nor retained odors, not even from onion and garlic. Judging from its delicate appearance and light weight, I never expected such broad and constant use.Ceramic knives are of varying quality. Luckily, I got this one and not an inferior brand, so I can appreciate the performance. I keep waiting for it to wear out, but likely it has years more use ahead. I depend on it and never have to think about which knife to reach for. This one does it all, from de-boning meat to splitting root vegetables so hard that the knife gets stuck, to cutting through very dense fiber like hard-neck garlic stalks and pineapple hulls, to mincing delicate herbs like cilantro.Every week after I come back from the market with a car trunk full of vegetables and fruits, I spend half a day cutting everything into salads which are stored in the refrigerator for the coming week. It is a marathon session with this knife. Today, after using it, I thought it is high time to recommend it to others. I was puzzled by the bad reviews. Did I just get lucky? Perhaps my experience will not be yours, but it well might be.

I love these knives but easy to drop them and break them. I’ve so far broken four of them throughout the years. But I still purchase them because best knives fir all kinds of cutting especially tomatoes.

This is another great knife from Kyocera. Made of ceramic, it is very, very sharp. The blade features tiny serrations, much smaller than those of a bread knife. These serrations help grip the skin of tomatoes, making them a breeze to slice through. Cutting tomatoes really is a joy with this knife -- no more dangerous sliding of the blade on the tomato skin surface. The serrations also make the knife useful for slicing bagels or bread, as well as for making the cross-slice in whole chestnuts for oven roasting -- something that is notoriously difficult (and dangerous) to accomplish with a regular, straight edge knife. You won't believe how easily this knife saws through thick chestnut skin. It is also useful for slicing thick-skinned squashes, such as spaghetti squash -- again, a task that is difficult to do with straight edge blades.The one caveat I would mention with respect to this knife is that, like all ceramic knives, the blade is brittle. Not brittle in the sense that you have to worry about damaging it during normal use. No, I mean brittle in the sense that, if you drop it on the kitchen floor, it may very well break. I do recommend spending the extra few dollars to buy the black-bladed version, as it undergoes a special process which makes the blade harder and more impervious to chipping than the white ones. For a slightly higher price, I think that the extra durability is worth it. But, whichever version you buy, you'll be getting a great knife which will prove itself to be a very useful addition to your knife collection.As always, use a ceramic knife with a wooden or plastic cutting board, and store your ceramic knife in a knife block after use -- never in a drawer.

While this Kyocera ceramic knife can be used for cutting meat (but no bones!), I purchased it primarily for using on veggies.So far, it's been a delight for chopping and thinly slicing vegetables. Even soft tomatoes will slice right through without the slightest bit of squooshing. And unlike steel-bladed knives, ceramic knives won't cause cut lettuce edges to brown or develop "rust."I'm used to having sharp knives; but I have to say that this is probably one of my sharpest right now. In fact, I cut my finger fairly badly within my first few uses. I find it to be a problem with this and other ceramic knives in that they don't seem to have the slightly blunted finger guard between the handle and the heel (back edge) of the blade. I just wanted to mention this because you may need to relook at how you hold your knife for routine cutting because of this design.One thing that sort of bugs me about the knife is its light weight; but that's probably because I'm used to working with weightier high-quality steel knives. In particular, the handle seems to be nearly weightless which initially felt odd to me. I'm readjusting my view to not associate light weight with flimsiness...because this Kyocera knife definitely seems to be of high quality.My knife hasn't required sharpening yet. While Kyocera does offer an Electric Diamond Knife Sharpener for Ceramic Knives for sale on Amazon, it is too expensive for me to buy for sharpening my one Kyocera knife. I have a second ceramic knife; but my understanding is that this sharpener only works specifically with the Kyocera brand knives. Instead, I will likely just send it back to the company for sharpening as is recommended.As with my other non-ceramic knives, I never put them in the dishwasher. I'm particularly careful to not drop this knife or use it for prying (and really, that's a knife no-no anyway, right?).