Kyocera FK-140 WH-WH EU - 14cm Santoku Ceramic Knife - White Handle

This is an excellent knife but only for fruit, veg and lean meat cutting. Any sideways twisting will result in a broken blade. So if you are planning on buying one think carefully about how you will use it, if you try to use it as you would a steel knife it will not last very long. I also have a "Taylors eye witness" ceramic knife which is a more robust knife but does not glide through fruit etc like the Kyocera.

This is my 2nd Kyocera knife 1st one I got was 14yrs ago stayed sharp the whole time. Unfortunately I dropped it and snapped the blade. Only had a couple of very small nics in it.

Yes, it chips. Tiny chips which have no effect (so far, after a year) on its utility. So you have to take care - clean them immediately and use a blade guard. But this is my go-to chopping knife for fruits and vegetables. Because it's so light, I have much more confidence and control with this. I can chop faster and finer with it than the plethora of steels we own. I'm sure you can cut yourself with it but I'm never afraid of doing that with these whereas with steel, I have to use more of my weight/strength, which tends to make me more wary of cutting my fingers when I'm chopping fast...

These Kyocera ceramic knives are the business when it comes to slicing vegetables and boneless meat. They barely slow down on the way through. But there are drawbacks....... 1. Don't cut your finger with one, it'll slice to the bone and you'll end up with a sliced finger and a chipped knife. Which brings me to.......... 2. They're brittle. Very brittle. Drop it on a hard floor and it'll probably break. Chop your veg on a marble chopping block (bad idea), or come down hard on a bone, and it'll chip. In short, if you've got a few extra bob in your pocket, you like working in your kitchen, and you're feeling in a spendy kind of mood, then buy one. You'll never want to use a steel knife again. But take great care with it. These things are expensive.

Initially I was happy. The knife is very sharp and made short work of chopping vegetables. Over the course of a month though, I started to notice the downsides. Some vegetables stick too easily to the blade e.g. onions and potatoes. Especially for onions, which I chop the most, the blade can stick mid slice which is not good. Also the knife has no weight so feels unbalanced and needs extra force to cut some things, which is again not good, even slightly dangerous with such a sharp blade. The final nail in the coffin though was when I dropped it from 3 inches onto a granite work surface and it snapped in half. Overall, not worth the money.

Very very sharp on arrival. Does dull down a bit after a bit of use even being careful to only use it as instructed. I use if for fruit, veg, fish, etc. and use a bamboo chopping board. It's still sharper than any other knife I own however. Excellent for anything with a skin - tomatoes, fruit, fish, fantastic for slicing boneless meat. I've been used to using a big heavy Chinese cleaver style knife so this felt too lightweight and fragile at first but now I've gotten used to it, its a fave. Wish it had come with a blade guard as I think I'll have to buy a cover to protect it.

I bought this knife because I needed something to make shredding citrus for marmalade easier. I cannot be more delighted with my purchase. I chose this particular ceramic knife, because unlike a lot of others the blade is wider than the handle which makes chopping easier. A lot of the other ceramic knives I saw you could only use them on the edge of your chopping board as the handle (being wider the the blade) got in the way and you would be unable to chop all the way through things. This is a lovely knife and I could not have chosen better for my first foray into the world of ceramic knives.

I didn't think I'd ever look forward to slicing stuff up. There seems to be no limit to what this can slide through with ease. Slice straight through frozen chicken, glides through hard veg like carrots and cutting a beetroot is like cutting butter. Because it's so sharp, and stays sharp, you can really focus on your technique and fly through your chopping in no time. But you do need good technique, as one mistake and you will lose a finger.....

After using, it seems original quality product.

Wonderfully sharp and great for fruit and vegetables

Siempre lo. Compro cuando se rompe... Lo uso mucho, pr todo y el. Ultimi me duro 9 años.. Se rompió por Culpa mia

Mon mari en est fan et l’utilise tout le temps. Il est très tranchant et de bonne qualité mais ça reste un objet fragile, la lame peut se casser si vous le faites tomber ou si vous l’utilisez à mauvais escient (ex: en essayant de séparer des morceaux de nourriture congelée). Bref, prenez en soin et il vous le rendra bien. On en est à notre 3e depuis que la mode a été lancée il y a 10-15 ans (?) et à chaque fois il s’est cassé à cause de notre mauvaise utilisation.

Come sempre Kyocera non delude, anzi...uno spettacolo da tutti i punti di vista. una gioia tagliare ed affettare con questo coltello . speriamo mantenga il filo per tanto tempo...... spedizione esemplare.