Just an awesome movie.

I always thought they were for people who can’t sharpen knives. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> If you want to try out a cheapie one, they sell them at Harbor Freight. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> I checked theirs out and wasn’t really impressed. Then again, they’re not the best quality either. With Scrap Yard 154 CM, who needs ceramic? <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

+1 There Andy

I am glad this topic came up, I have always been curious about them, for now I think I will stick with my Shun kitchen knives.

My go to kitchen knives are Globals

For some reason I never could get used to the handles on the Global knives. I loved the look of them though.

I never had an issue with the handles of the Global knives.

Here are the ones currently living in our kitchen-

Nice collection. Do you use the boning knife much? I find that I use my chefs knives (1 regular and 1 Santoku) for almost every task. I rarely use a paring knife...

Not really.

Typically, I do most of my cutting with either the chef's knife or the veggie knife.

Okay first report, frankly I was disappointed. I heard from many sources that I could expect a knife of extreme sharpness, and yet to be honest I was not impressed. Certainly quite sharp out of the box, but then again maybe I've been a bit spoiled by the edge on my Muk which to be fair I labored over for quite a while. Nonetheless this ceramic knife arrives with certainly adequate sharpness (I loaned it to a friend who is a chef, and he actually complained that it was TOO sharp, and cut himself cleaning it) but nothing like the scary-sharp edge people talk about. Maybe Kyocera has had complaints from the unprepared, and have backed it off a few notches as a result. Regardless, I would call it sharp but not exceptionally so. For kitchen utility it just about can't be beat, and it certainly does the slicing and dicing with aplomb. It's thin and light and goes through a light chopping job like it's nobody's business. Honestly however I'm dissatisfied with the knowledge that it can't take *any kind* of beating. It's almost but not quite what you'd feel about it if you were dealing with a glass knife. It's sharp, not sharp as hell but sharp, but too brittle to do anything with it. You can't drop it, you can't stress it, you can't bend it and you can't cut anything tough. It's impressive at the very specific job it was designed for, chopping and dicing vegetables, but outside of that role it's pretty much reverse-impressive. Had I to do it over again I would have given it a miss, but as things stand I'll keep it around both to use when I need what it does (very*) well, and to show off as a curio.

For the record this refers to the Kyocera Santoku knife: http://www.chefsresource.com/kyocera-revolution-ceramic-santoku-knife-black.html

I should mention that the blade shape is excellent for the Santoku's "three purposes," but the material selection is unsuited for anything outside of those purposes (slicing, dicing and mincing).

Thanks to everyone who contributed to this thread <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />





*I should point out that it is excellent, *excellent* at the job it was designed for. Just don't try to use it for anything else.