Boxed Knife Sets
|Home » |
Kyocera Revolution Series Paring and Santoku Knife Set, White Blade
Ideal for your kitchen as well as a great gift, this 2-piece knife set includes 5-1/2-inch Santoku and 3-inch paring knives--both with white blades. The 5-1/2-inch Santoku performs a wide variety of cutting tasks, from fine chopping to dicing and paper-thin slicing. The Santoku, a Japanese-style chef's knife, features a broad blade and low tip for less rocking action than a classic European chef's knife. The 3-inch parer is ideal for peeling, cutting, shaping fruits and vegetables. And they come packaged in an in an elegant black presentation box.
Packaged in an elegant black presentation box.
Part of the Revolution series, Kyocera's most popular line, these knives feature ultra-sharp ceramic blades as well as a deeper profile for greater knuckle clearance. And unlike steel blades, ceramic blades will never rust or change from its natural state. Comfortable, ergonomic resin handles provide precise control, while their distinctive shape makes it both easy to find and easy to use.
Kyocera has pioneered advanced ceramic kitchen knives, which are impervious to acids, juices, oils and salts, leave no metallic taste or odor, and help maintain the freshness of fruit and vegetables. The razor-sharp blade retains its original sharpness 10 times longer than steel knives. And because the ceramic blade is so light, no artificial weight is added to the handle. This creates an extremely balanced, lightweight tool that reduces fatigue during repetitive cutting tasks.
"I love these ceramic tools. Perfect for prep tasks and quick meals, they're the ones I always reach for." -- Ming Tsai, Emmy award-winning chef
Kyocera knives are made in Japan, and they should only be washed by hand. Use on a wood or plastic cutting board. All Kyocera ceramic products are warranted to be free from defects in material or workmanship for five years.
Because diamond wheels are required to sharpen ceramic knives, you should only use the Kyocera Electric Ceramic Knife Sharpener for re-sharpening at home. Additionally, Kyocera offers a complimentary re-sharpening service (shipping fee required; see more below).
The Kyocera Advantage
The Sharpest Blade Available
According to The Cutlery and Allied Trades Research Association (CATRA), an independent testing organization: "Recent tests show that the life of a Kyocera ceramic blade without resharpening is approximately 15 times that of a typical steel blade." Advanced Ceramic, or Zirconium Oxide, is extremely dense, achieving a much tighter weave than any metal material, resulting in the finest and sharpest edge possible.
The Most Durable and Strongest Blade Available
Manufactured in Japan, a Kyocera knife goes through a 12-step quality-controlled process. Much like a fine cigar, one knife will pass through the hands of over a dozen people from sifting through a rock material to the sintering and pressurizing process that hardens the Zirconium Oxide to the molding, shaping and lasering of the knife. The secret is in the ceramic material, extreme high temperatures and literally tons of pressure; a proprietary process resulting in a superior product. Kyocera has spent over 5 decades perfecting the art of the most durable ceramic available today. It's why other manufacturers want Kyocera either making their ceramic products or they attempt to recreate our products.
The only service of its kind available, Kyocera provides FREE knife sharpening. Customers send their knives (unlimited) to our Southern California address, paying only for shipping & handling, to get their knives professionally sharpened back to a factory edge. Each knife goes through a proprietary 5-step sharpening process on a diamond wheel and diamond belt since diamond is the only material harder than zirconium oxide. Chefs and customers get their knives back in 7-10 days as sharp or sharper than out of the box. (For more information, download and print out this form.) People love this service. Kyocera also has an Electric Ceramic Knife Sharpener available for at-home refreshing of Kyocera ceramic knives.
Kyocera Corporation, the parent and global headquarters of the Kyocera Group, was founded in 1959 as a producer of advanced ceramics. Kyocera has become a leading supplier of advanced ceramic to several industries including: housewares, medical, aerospace, solar power generating systems, telecommunications equipment, electronic components, printers, copiers, semiconductor packages, cutting tools and industrial ceramics. During the year ended March 31, 2010, the company's net sales totaled 1.07 trillion yen (approximately USD11.5 billion). The company is ranked #554 on Forbes magazine's 2010 "Global 2000" listing of the world's largest publicly traded companies.
2--piece set of ultra-sharp ceramic knives with white blades; includes 5-1/2-in Santoku and 3-inch paring knives
Ceramic blades ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
Blades are totally impervious to acids, juices, oils, salts or other elements; will never rust
Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for free sharpening
|Average Customer Rating:
|| based on 234 reviews|
Average Customer Review:
( 234 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
590 of 597 found the following review helpful:
Exceptional setAug 23, 2008
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)
1) Brittle blade
2) Can only be sharpened by the manufacturer
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, prying, and crushing. Under no circumstance 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!
57 of 59 found the following review helpful:
Sharp stuff!Aug 30, 2007
By Lars Ensign
These knives took a little getting used to at first. They just have a different "feel" than my high-end steel knives. At first I thought I might cut myself but you get used to them quickly. It's almost spooky how easily they glide through food. You can make tomato slices so thin you can almost see through them! They are almost all I use - I'll wash and re-use my ceramic knives before going to the rack for a steel one. My only problem is my wife and squabble over who gets them when we are cooking together...
47 of 49 found the following review helpful:
Sharp doesn't even begin to describe the edgeJul 03, 2008
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?
28 of 29 found the following review helpful:
Love the blades hate the handlesJan 30, 2009
I bought this set and the chef's knife. All three cut like a dream. I still am a little too cautious of the ceramic blades. And I don't leave them out due to my fear that someone will carelessly use them on my granite counter tops or use them to pry, twist, or in some other way use and destroy them. When I cook and have friends over they will be conversation items as some of my fiends are equally adept in the kitchen. So why the four star rating. The blades are great, but the light weight, plastic molded handles with an obvious mold seam, look and feel cheap. For the price and the blade quality why are the handles pieces of poorly molded/trimmed plastic? Love the blades, but really hate the handles
51 of 57 found the following review helpful:
Nice to use while they last.Sep 15, 2009
By Fun Guy
"Drive it like you stole it"
I have one of these and I must admit that they are heaven to cut with. Really, you have never used a sharper knife I can assure you. The blade is VERY brittle. no matter how careful you are you will chip and nick the blade. I must admit that even though my blade is chipped like crazy, after a year of use, this knife is still sharper than anything thing I have used. I have to maintain the edge on my Henckel Pro-s knives on a regular basis. At their best they are not as sharp as this damaged knife.
See all 234 customer reviews on Amazon.com