KYOCERAAdvanced Ceramic Revolution Series 4.5-inch Utility Knife, Red Handle, White Blade

The sharpness of these knives is impressive. The bright green handles are fun.

We have several of the Kyocera Ceramic knives. They all stay sharp an incredibly long time. Be mindful of the instructions. The ceramic blade is very hard, and therefore quite brittle. It is great for slicing boneless meats, vegetables, fruit. Do not use if you'll need to apply twisting forces to the knife, or slicing around bones. My wife was boning some chops with one, and hit a bone, taking a bit of a chunk out of the blade. But if used for what they are meant for, making quick work of boneless meats or vegetables, they make the work quick and easy. They also stay incredibly sharp! We have a Kyocera Chef's knife we have had for 4 years, which is nearly as sharp as when it was new. You'll still need to keep steel knives around for tasks like cutting up a chicken, or deboning meats.

Bought this as a replacement for one just like this one that broke. Not the knifes fault clumsy me. Watch out, these are supper sharp, just ask my emergency room doctor that stitched me up.

Sharp, sturdy, lightweight, cleans easily, and cuts extremely well. A great addition to any knife set.

An amazingly sharp ceramic knife. My only reason for not giving 5 stars is that this very sharp knife does not come with even a simple plastic knife cover or sheath.

These knives are incredibly sharp and will stay that way if you use them correctly! This is my 7th Kyocera knife. Aside from my own personal set of Kyocera knives, I buy them as gifts for my kitchen staff. (in a professional kitchen)They are most useful for julienne lettuce. The ceramic blade will not cause the lettuce to turn brown !!! These knives are also very light and will lessen the usual fatigue on the hands of those who cut, chop and dice for hours at a time.Do not use these knives (or any ceramic blades) on hard items such as carrots or sweet potatoes. Changes are good you may chip or break the blade. Also, try not to drop the knife, it will break if it hits a hard surface with enough force.Don't use these for cutting product with bones, don't use them to butcher down a whole chicken. The blade doesn't bend like a boning knife and the ceramic blade will chip or nick if it hits bone.In our kitchen, we like these little ones for small tasks such as slicing whole olives, slicing mushrooms and slicing strawberries. We use the larger chef knife version for making julienne strips out of whole lettuce heads and slicing tomatoes super thin.Kyocera will always be the only brand ceramic knife used in our kitchen.

Why did you pick this product vs others?:Cutting ability

I’ve only had this knife 2 months and it’s already chipping. I love the sharpness of this knife and had trusted it was of better quality than this since it’s so pricey.