Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife
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Customer Review
Sharpest Knife in the Drawer
I got this knife about four months ago and have been slowly putting it through it's paces.The knife has a good balance and when I use it, it feels like a natural extension of my hand.It is not a very heavy knife but it's edge is definitely first rate. During the last four months I've put it through all of its paces. It moves effortlessly through just about everything I've tried.For example, I was recently butchering a chicken. The knife glided effortlessly through the meat. I didn't realize it until I started to put the pieces away; it also glided effortlessly through the ends of the chicken bones and made very thin clean slices of the bones as well.I've also learned that I can't chop with this knife on my flexible cutting boards. The knife is incredibly fast on this surface; the only problem is that it cuts through the boards.This is definitely the sharpest knife in my drawer and it is the first knife I reach for whenever I...
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The only knife I use (almost)
"Almost" because I do need a paring knife or a bread knife on occasion. I have a nice set of Henckels knives, but they basically only get used when someone is helping me in the kitchen and I'm already using the Kyocera for something else.This isn't exactly the same knife as I have, but it occupies the same spot in the Kyocera product lineup (I have the discontinued Ming Tsai Signature Series KC-200), and it is technically very similar: black, hot isostatic pressed tungsten-carbide blade with a wooden handle. Mine just has a slightly different handle shape and lacks the "damascus" appearance.Anyway, I bought my Kyocera kitchen knife about 7 or 8 years ago, I've used it heavily and as my primary knife ever since then, and I have never had to sharpen it. I should qualify by mentioning that I am careful in how I use it. I don't hack at bones with it, or twist or pry anything, or cut on anything but a wooden cutting board. But with proper care, you should...
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Product Description
Kyocera's premium cutlery line features stunning Damascus-look blades. Close in hardness to diamond, these advanced ceramic knifes feature Kyotop (Hot- Isostatic pressed) "HIP" blades. These blades are fired a second time under high pressure and temperature in a sealed chamber. This process increases the density of the advanced ceramic material, resulting in greater wear resistance. The moisture-resistant, 3 riveted handles are made out of Pakka wood. The 6-inch blade, great for all prep jobs, chopping, and slicing. Top to learn more