3 comments about Kyocera Revolution Series 3 Inch Paring Knife With Red Handle, White Blade.

1. WOW! This is my first Kyocera - but it won't be the last. I just got it today and put it through it's paces.........a very soft tomato, went right through it, crisp celery, neat and clean, no strings, pared a tater in nothing flat. By comparison, I received a less expensive ceramic knife set for Christmas..........not nearly as sharp as the Kyocera. Can't wait to get a few more. Highly recommend this brand - no kitchen should be without at least one!



2. This knife is insanely awesome.
   
   I am not a professional chef, I'm just a guy that watches food network and tries everything. I have a fair collection of kitchen tools (a 7" Shun/Ken Onion knife, a wustof [however its spelled]), and I do like to cook.
   
   This knife is insanely sharp. When I first got it, I was messing around with an onion to see how thin I could slice it and it was so easy. Its inert - so theres no metal taste, and cake to clean. I've treated it well, and only used it for slicing/cutting.
   
   You're not supposed to smash stuff with it, or use too much force. While I'm no expert, I've always understood that if you're using a knife that requires a crapload of force, you probably need to get it sharpened or get a new knife. I suspect the reviews regarding the chipping/breaking of these ceramic knives are probably due to heavy force use - and ceramic or not, I dont think a 3" pairing knife is the right tool for such a job.
   
   While I can't say that I use this knife 24x7, but it is definitely a great compliment to the other knives/tools/items in my kitchen - and if you've got a knife block that you've added items to, you'll find this is an excellent addition for the money.



3. This is an excellent ceramic paring knife at a great price. Works better than steel at cutting meat, but can't replace steel, as crushing through joints, etc. would be risky. A nice addition to an existing kitchen knife collection.

5 comments about Kyocera Revolution Series 5-1/2-Inch Santoku Knife, White.

1. I bought this for a friend as a gift. He looks for this knife at my house every time he comes to dinner. He likes to make the salad and this is wonderful for celery, carrots etc. I personally like it for everything and it is the knife I reach for first.



2. We love this knife. It is quite expensive and I am not sure I am convinced yet that it is worth the money. It is a bit short at 5.5". For the money it should at least be 7", but still it has an amazing edge and my wife tends to use it as her primary knife. I prefer the 8" furi santoku.



3. This knife is very sharp and light - great - just making sure I'm careful not to chip the edge!



4. I have used this type of knife before and was not disappointed. I would buy from this person again.



5. I had never used a ceramic knife before but I was fascinated to try one. It works really well on fruits and vegetables but I prefer steel for meats. The edge is sharp but I like a little more heft. I'm happy I purchased it but I am glad it's not my only knife. I've used it quit a bit and it has remained sharp. Four stars seems appropriate ...

4 comments about Kyocera Revolution Series Special Edition Pink Handle Susan G. Komen 5.5 Inch Santoku Knife.

1. I absolutely adore these Kyocera knives, they are the sharpest things I have ever seen.
   
   I ordered this through Witbecks, and the first one got lost in the mail -- that can always happen. When I contacted Matt Witbeck he responded immediately (that night, from home) and the next day sent me a replacement. I have never had such prompt and unquestioning customer service, and so I want to recommend Witbecks to anyone.



2. I've been using this knife frequently for over a year now and it is still razor sharp and the first knife I reach for whenever I cook. Ceramic knives do have some problems though, the first is that they are fragile. I broke my first knife in half when the tip got stuck in a peach pit and I tried to pull it out. The other problem is that they are extremely light, so not good for say, butchering a whole chicken. This is NOT a heavy duty knife. But when cared for and used properly, no steel blade can slice cleaner or faster than these Kyocera ones. Also remember that these knives can't be sharpened. Their cutting edge last 10x longer than steel ones but they have to be sent back to Kyocera to be sharpened, don't try to hone them either.



3. Went to a Knife Skills class and got to try this little baby out after being schooled on the differences between steel and ceramic. This thing does exactly what ceramic is for. It's lightweight and is for slicing soft meats, any vegis or fruits. The secret is in the motion. Our chef put the blade up to her hand and.. nothing. But she put it on top of the tomato and did a gentle slice and WOW! I love the lightweight feel, and I appreciate that they tell us these are an "addition" to a knife collection and shouldnt be considered a replacement. When you look at it like that, this thing is exactly what it says it is. Plus this particular knife donates to the Susan Koman Breast Cancer programs.. just an added plus to make me feel better about splurging on myself!



4. This is by far my best knife, and I have all the Great German brands. Everyone entering my kitchen, picks it up and want to own one. Outstanding

4 comments about Kyocera Double Edged Mandolin Slicer, Yellow.

1. This is an excellent intro to a slicer -- a very good pre-mandoline purchase.
   
   This isn't adjustible in it's thickness, so you get what it cranks out, which is very nice, thin slices, about 1/8". A great in a small apartment kitchen, it's very small and easy to store. It's also top-rack dishwasher safe.
   
   The only thing I wish it had is a small guard to clip over the ceramic blade, so that it's stored safely...they are not kidding when they say the ceramic blade is SHARP!!! be very careful (and don't do the 'oh, i'll just run my finger on it to see how sharp it really is' test, like i did! ouch!).



2. When I say "one thing", I do not mean to slander this device as a unitasker. It will not julienne -- but I don't julienne anyways. It won't cut spiral slices from an onion, if you're cooking your way through Michel Richard's book -- but you can get a much better device for that strange task. Instead, Kyocera made a nearly idiot-proof slicer that Does What It's Supposed To. This is about 99% glorious and 1% terrifying. Read on.
   
   It slices paper-thin (I believe the measurement is 2mm?) planes of whatever you run across it, and it does so very, very quickly. The biggest drawback of this device is also its biggest strength -- before you know what happened, your garlic clove or pear or potato is sitting in a pile on your cutting board, neatly reduced to loose-leaf, and if you are not careful, you will have to hunt around for the bit of fingertip that got lopped off by the exceptionally sharp blade. It slices anything you put in its path, which is exactly what it's supposed to do -- so don't slice your fingers!
   
   The designers were not joking when they emblazoned the device, the package, and all the marketing materials with warnings about how sharp the blade is You might think the hand-guard would ameliorate this hazard, but you'd be wrong, except for boundary cases with big thick vegetables. And you'll find yourself using this for so many smaller or wigglier vegetables that you will eventually dispense with that thing, so Watch Out. It's SHARP.
   
   I find the hand-guard / smoosher to be almost useless unless you have a big, wide vegetable with a vast expanse of firm flatness to poke it into. Mostly I end up using my fingers and paying as much attention as I can to avoiding the maw of the slicer. It *WILL* cut bits of your fingers clean off, and it's so sharp that if you have calluses as thick as mine (from climbing and lifting weights), you may think you've escaped without incident. Don't be so sure. Look for the telltale flat pink bit on the end of your fingers and FISH THAT OUT OF THE SALAD, you savage! Not that I would ever find myself in such a situation, oh no. But, uh, I've read...
   
   In any event, this device looks like junk and works like a charm. I paid $10 for mine and I use it constantly. It Just Works. You should try it.



3. I just LOVE my Kyocera Double Edge Ceramic Slicer! I got mine for Christmas and have used it constantly ever since. Everything the other 2 reveiewers said is true: it's very sharp, it's easy to cut yourself, it's very easy to slice vegetables with it, etc. And yes, it's so sharp that I wish there was a way to cover the blade for storage as I'm sure that one of these days I'll reach in the drawer and cut myself on it. And yes, the "guard" is pretty useless, so I seldom use it.
   
   Here's what I love about it:
   
   1 - I can hold it with the handle with one hand and slice with the other - very easy to do and already a familiar motion if you have a standard grater you use.
   
   2 - It slices while pushing the vegetable down AND on the up motion, since it's a double edge slicer. Makes it twice as quick to slice! Just gently move the vegetable along the slicer and back and it makes beautiful, paper-thin slices in both directions.
   
   3 - I can use it for several different vegetables and I don't have to stop in between to unclog it or clean it. I have salads a lot and I regularly slice cucumbers and carrots fot this. It takes only SECONDS to slice up what I need for my salad.
   
   4 - It takes almost no effort to slice with it. I don't have to apply a lot of pressure to the vegetable to get it to slice. The blade is so sharp that with very minimal effort the slicing is smooth and easy.
   
   5 - It's so simple to clean! No moving parts. It's just a plastic thing with an extremely sharp ceramic blade set in it. Very easy to clean after slicing - you don't need to scrub and scrub at it - it almost gets totally clean just from rinsing it under the water.
   
   I'm going to look for one which makes a slightly thicker slice to use for other slicing jobs now. And, I probably will think about getting one of these as a gift for my mom and my mother-in-law. I may try the adjustable one, but I figure that has a "moving part" and will be a bit harder to clean.....



4. all the other + reviews are correct,except just don't get greedy with the hand guard and leave the last cuts to your imagenation.

2 comments about Kyocera Revolution Series 2-Piece Paring and Santoku Knife Set, White.

1. There is only one word for this pair of knives -SEXY! They take the cake, literally. They are packaged nicely and cut so silky it's unreal. I just can't get over how sharp they are... If you buy these, you better get some extra fruits/veggies just to play with because they blow your mind so much that you just wanna play with food. REALLY! I wasted yet another cucumber tonight just mincing and slicing paper thin pieces. They are beautiful. You WILL NOT be dismayed if you are thinking about purchasing this duo. Cool videos on YouTube that tell you the history, so that's a plus. Happy shopping. These knives are just IT!



2. 1 word -- vorpal. These are the sharpest knives I've ever seen. Be careful though, even barely nicking your self can result in a very deep cut. Like the other reviewer said you will want to play with them just to see how well/thin they can cut. They work for just about everything too, just don't use them as carving knives. For anyone who enjoys cooking these are a must! my next one is going to be the 7" chef's.

3 comments about Kyocera Revolution Series 3 1/7 Inch Paring Knife, Black.

1. I have purchased a dozen paring knives over twenty years and these do not compare to permanently SHARP, (just bought one $140 Shun, little different) ... I lost my last ceramic and boy, boy did I miss it, now I love to cut everything in sight again... cannot go wrong (do not buy with little kids, too sharp and might break) GREAT PRODUCT A+ buy three and leave them around for all tasks... lasts forever!



2. All I can say is anyone who doesn't have a ceramic knife needs to buy to find out just how sharp these things really are!! Using is believing.



3. These knives are extremely sharp and seem to hold an edge but the blade is thicker than steel and consequently the blade tends to get stuck in food that doesn't just fall away. Other than that these knives are great. They slice a ripe tomato without crushing and raw meat with ease. I use these knives as often as I can.

2 comments about Kyocera Bamboo 3 Slot Knife Block.

1. This bamboo knife block is very well made, looks great and does its job very nicely.



2. This block looks good, holds three knives safely and is easy to hang. I have it right over the sink and put the knives in immediately after washing them. This is probably one of the best ways to protect them, and water doesn't seem to bother the block.

5 comments about Kyocera Revolution Series 7 Inch Professional Chef's Knife, Black Blade.

1. I'm not a professional chef.........I just have a bad case of "chef envy". Recently got this knife based on the chef's recommendation - LOVE it. Extremely sharp, as are all the Kyocera knives. Very well balanced and comfortable to use. I have a full set of top of the line Henckels - love them too - but I find myself reaching for the Kyoceras for most jobs because of their sharpness. This knife allows you to slice through large onions and get really thin slices with ease. Goes through meats like butter. This 7" knife is a new addition to the Kyocera line, and I'm glad they added it. The Revolution blade is a little heftier - and the black blade is very cool looking.
   
   Don't be fooled by cheaper imitations - if you're going ceramic, go Kyocera. I was given a less expensive starter set from Linens N Things. They weren't Kyocera - and they were a disappointment and waste of money.
   
   In my opinion, this knife, a paring knife, and 5" slicing knife are must haves for serious cooks. Expensive - but worth every penny. In the case of Kyocera, you get what you pay for - top quality.



2. This is my 2nd ceramic knife. I like it for cutting lettuce and romaine as it is large enough to cut up a head of lettuce. My other ceramic knife is smaller and not as easy to use on something that large. It is great on tomatoes and other fruit and vegetables. I also use it on grapefruit and oranges.



3. I'm kind of reluctant to write this review. Particularly since a professional chef seems to favor this knife in a previous review but I have a particular issue with this knife that I feel I have to point out for others. I like the quality of the knife. It feels very nice in the hand, very well balanced though obviously feels a bit fragile since it's made out of ceramic. I have no issues with the quality or the fragility of the knife.
   
   
   The issue I have is that the sharpness of the blade is not all that impressive to me. My favorite steel for blades is VG-10, which I think is the best all around steel since it is very easy to sharpen and also holds an edge for a decent amount of time. I have a few knives made out of VG-10. I tested this knife out after using a VG-10 kitchen knife for a long period of time time and I have to say that for the cost, the sharpness just isn't all that impressive to me with this ceramic blade. I sharpen my own knives from home and while I'm not an expert by any means, I've been able to achieve the same sharpness just using some Arkansas sharpening stones. This is as sharp as the knife gets obviously so as it dulls down it will be even less impressive to me.
   
   My test consisted of cutting celery and basically the knife made fairly clean cuts but they weren't smooth. I'm not getting hair splitting sharpness or a razors edge cut. I expected the knife to be much sharper than this so I can't say it was worth the price to me.



4. These knives are extremely sharp and seem to hold an edge but the blade is thicker than steel and consequently the blade tends to get stuck in food that doesn't just fall away. Other than that these knives are great. They slice a ripe tomato without crushing and raw meat with ease. I use these knives as often as I can.



5. A dull knife is the most dangerous tool in the kitchen. I've always owned very good knives -- including Henckels (not the ones made in China), Wustof, Shun, etc. -- and have always sharpened my own knives with steels and with my Chef's Choice electric sharpeners. But these ceramic knives by Kyocera truly are great because they don't need sharpening and are extremely sharp. I can pull these knives out each time and know they are ready for use. I make my own gravlax and am impressed with the paper-thin slices of the raw fish that I can get from using the ceramic knives.

4 comments about Kyocera Revolution Series 2-Piece Paring and Santoku Knife Set, Black.

1. Be very, very careful. These are the sharpest knives I have ever dealt with. I have used it for fish, vegetables, boneless meats, and cheeses. You can make cuts as thin as you want, and the consistency of the cut is amazing. This set is a good introduction, and I am so happy with it that I plan on getting some of the other knives over time. The knives cut well and are very easy to clean...what else could you want?



2. Summary
   -------
   Advantages:
   1) The sharpest commercial knife you can purchase
   2) Will hold its edge much longer than carbon or stainless steel knives
   3) Great ergonomics (nice handle and beautiful appearance)
   
   Disadvantages:
   1) Brittle blade
   2) Can only be sharpened by the manufacturer
   
   Overall:
   Buy this set
   
   Detailed information and advice:
   --------------------------------
   A bit of background information if you are unfamiliar with ceramic knives. There are basically three types of knives you can purchase:
   
   1) High stainless steel knives - Fairly sharp, hold their edge well, somewhat difficult to sharpen. These are the knives that you are most likely to purchase at a store. Prices range from very cheap to very expensive (I own a Wusthof set, so I know how expensive they can get).
   
   2) High carbon steel knives - Very sharp, dull easily, easy to sharpen. These are the cheapest, easiest to sharpen, and lose their edge the fastest. These also tend to be used by professionals (I managed over 80 "knife hands" early in my career and this is all we used - people would dull on average 6 per day).
   
   3) Ceramic knives - Supremely sharp, hold their edge practically forever, impossible to sharpen. Expensive, and prone to breaking if not used properly.
   
   Most people purchase high stainless steel knife sets, and these are adequate for general utility. But it's not the best strategy for a well prepared chef to follow. The best approach is to have multiple knives and use them for specialized purposes.
   
   Here's what you should do:
   
   1) Buy this ceramic set. Use it for everything except boning. Under no circumstances should you ever use it for boning, as you will likely chip the blade (i.e no knife work that requires any prying or side-to-side motion). Hand wash, and don't drop on your tile floor. They will last you forever and you will wonder why you ever used anything else. (I've owned a 5" ceramic utility for almost 10 years and it still hasn't required sharpening).
   
   2) Go to your local restaurant supply store and buy at several 6" high carbon steel boning knives. They are generally very cheap, and very cheap looking. Use these knives for general cutting and boning. Sharpen them frequently (a quick run over a steel after every use is best).
   
   If you follow this strategy you will be amazed at what you can do with the ceramics, and you will also have the best (and cheapest) boning knives to decrease the chance that you'll ever chip one of your ceramics.
   
   Hope this helps anyone who has stumbled onto this backwater Amazon page in their pursuit of the ultimate knife!



3. I was a sous chef for a couple of years and am always on the lookout for quality knives. I can say with no difficulty that these are the sharpest knives I've ever come across. The only problem was they took about 10 business days to arrive.



4. Love this product. Incredibly sharp, hardly any effort needed to cut most meats, not to mention vegetables. Will be looking to acquire more of this product.

5 comments about Benriner Japanese Mandolin Slicer.

1. This is a very nice (little slicer) . The hand guard is not so good , but with some caution you can operate it without the guard. I am 1 handed and this item comes in very handy. My father in-law saw me operating this slicer and said that it was just what he was looking for , so this ones for him.
   Paul R.



2. I have owned mine for over a year and it is a favorite. I also received one of those expensive french mandolines as a gift, and this is better. Sharp, fast, easy to clean. The downsides are that the tines on the smallest matchstick blade can be bent if you aren't careful, and the thickness adjustment is by sight, not on a fancy scale. And yes, it is not wide enough to make giant onion rings. If you can live with these minor issues, buy one. A great first mandoline if you've never had one, and good enough for a pro as long as long you are not preparing commercial quantities of food with it.



3. I've hand this slicer for 10-11 years now and still LOVE it! The design is simple yet so versatile and easy to clean. One main blade is secured onto the product (the one at a diagonal) by two screws. It can be removed to be sharpened (as all blades get dull over time). There are then 3 other blades with protruding teeths of varying gap widths that are secured through the two side screws. This allows for the shreds of vegetables. The thickness is controlled by a metal screw under the plastic plate. Together, you can make many cuts with various thicknesses. One drawback is that the gap is slightly thicker on one side than the other on mine (It's really slight though). Cleanup is a breeze. I've always hand washed it because it's so easy. I just push the plastic plate up (so not to get cut by the diagonal blade), wash that, and then wash the bottom plate and blades. Storage is great as it's so slim and easy to store (I still store it in the original box). Of course, as other customers mentioned the hand guard is not that great. I've actually have shaved off some skin and nail in the past, so this product is meant for those who are accustomed with sharp blades. In the 10+ years I've had it, i've never sharpened the blade and it's still sharp. I haven't had much luck with shredding soft stuff. Tried to shred a ripe mango yesterday and it mushed it. Also tried to slice coldcuts, did't work well either. It's really great with more firm stuff (carrots, applies, daikon, radishes, cabbage). Finally, I must say that after using a really cheap chinese made one at a friend's place, I like the quality/price of this item very much. This product has no sharp edges (other than the blades of course) or unwanted plastic remnants from the manufacturer. I guess the reason I gave it a 4 star is because it can't cut softer products as well and because the gap is not perfect across the blade.



4. One star because I don't trade safety for a few bucks. I was a professional chef for 20 years... as soon as I held the safety guard in my hand, my hand knew something was wrong. The guard itself puts your fingertips one little slip away from pain! Not only that, but because there are no rubber feet anywhere, you have to hold the mandoline up with one hand and try to keep it stable while slicing...maybe a wet towel under the front edge would help, but not worth it. The "guard" has a few plastic teeth that are inadequate for holding most items for julienne. It's sharp, and is wonderful for making micro-thin slices of whole carrots and cukes. BUT the julienne function requires so much force (try doing 1/4" potato sticks) that any accident is going to be serious.



5. I want a new slicer because I tend to find this one difficult to use...the thickness adjustment is not even -my slicer warped a bit. Also, I have cut myself a couple times as the guard is not useful at all. Do yourself a favor and get a more advanced model.