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

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.

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.

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.....

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.

Bought this as was looking for a ceramic knife. It was delivered per estimated date in a box, so it was securely packed. The knife is very light to hold and it’s also very sharp - so sharp that I accidentally shaved off a bit of my nail when it hit my nail while cutting a carrot! So need to be careful in using it. I read that you can’t use it to cut any bones etc so only soft stuff but I tried it on carrots and it was fine. Also you are not suppose to use it on hard chopping board - I have a plastic one and I also bought a Kyocera one which is like soft silicone, so should be ok?I am not intending to use it to cut anything with bones in them, so as not to chip it. It’s suppose to be dishwasher proof but I have only hand washed so far. Not sure how long it will last but I like that it’s not heavy in my hand, it’s very sharp, so easy to slice through vegetables or even meat (without bones) etc. and it’s the right size santoku knife for me - I use it most often in comparison to other knives. The only thing that would be useful is to add a cover for it. It does not come with one, which was surprising given the price, so unless you have a knife block or covers from other knives (which I have) am apprehensive that it may break easily without one. For that, I deducted one star. Otherwise it would be the perfect knife for me!

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.

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...

My second purchase of this model Kyocea.I dropped my first one and it shatterd,and I missed it,I found myself using 2 or 3 different knives when cooking,and it drove me mad...so i had to buy another,this time with a protective sheath...Light and super sharp,a pleasure to work with...particularly like this shape and size,found it to be an all rounder.