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Considering Knife Purchase Ceramics Anyone?

battbatt Posts: 40
edited 6:11AM in EggHead Forum
Thinking of buying a Ceramic Knife. Kyocera Ceramic Knife Santoku FKR-180HIP Chefs Knife. Anyone use a simular knife. I dont want to spend Ken Onion money. How do the ceramics compare to a qualiy steel knife.

Here is the ebay link.|66:2|65:12|39:1|240:1308|301:1|293:1|294:50


  • BuBaQlishusBuBaQlishus Posts: 132
    A while back I subscribed to Cooks Illustrated for access to their recipe tried and tested cooking techniques for the best results as well as their critique and recomendations of cooking products. The knife evaluation is great and suprisingly the lesser expensive models were their perfered...tell me how to upload the pdf doc I saved of the review and I will for the clan...
  • lowercasebilllowercasebill Posts: 5,218
    never used , they are brittle and need tlc.. price scares me a bit as it is less than half the kyoceraUSA website price.
  • gdenbygdenby Posts: 5,211
    I believe Kyocera reformulated their ceramics awhile ago. Check around to see if that is true. If so, that is a really good price for the blade.

    The down side is that while ceramics are wonderfully sharp, they are terribly brittle. (Also really light.) I made the mistake of using mine on some chicken, and just nicked the ribs. Chipped the blade, which requires factory re-edging. It is, however, great for vegetables, which it slices cleanly and without sticking.

    My current fave is a nakiri style vegetable chopper I got from and Asian market for $7. Not really a production blade, but it gets more use just now than my pricier knives.
  • 70chevelle70chevelle Posts: 278
    If you look on some of the cooking forums, specifically dealing with kitchen cutlery, ceramic knives are not looked upon very well. Brittle, can't be sharpened at home, etc. For a few dollars more, I would recommend one of the following at this link. 401px; HEIGHT: 233px

    They have a 170mm Santoku and 180mm Gyuto (Chefs knife). They are incredibly sharp out of the box, easy to sharpen, thin and beautifully balanced and a nice entry into Japanese cutlery. The vendor is excellent to deal with also. (I have no business connections, just a knife habit that keeps me ordering!) Good Luck!
  • CecilCecil Posts: 771
    I got a cheapie off Amazon (forgot the brand name) around $39. I love it for veggies and boneless meats.

  • bubba timbubba tim Posts: 3,216
    Great knifes. We have all of them. Not for use with meats. They will stay sharper than steel. VERY fragile. If you drop it, it is toast! Vegies and fruit only and good for exact and fine cuts.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • CecilCecil Posts: 771
    Tim, is it bad to use it on cooked, boneless meats?

  • 4Runner4Runner Posts: 2,694
    Great site for info here:

    I got my Masamoto VG's from this site:

    And of course a good sharpener:

    Huge difference in the Masamoto's versus my Wusties
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • UnConundrumUnConundrum Posts: 536
    Batt, what do you want in a knife? That's the starting point.

    German style knives are more forgiving, but don't hold an edge very long. Japanese style take a VERY sharp edge, and some of the steels hold the edge through extended use, but they are somewhat more fragile (they can chip, but no where near the risk with a ceramic), and it's harder to find a commercial sharpener who knows what they're doing.

    What is the knife for? Veggies, carving cooked meat, or cutting up chicken and raw meats?

    What size feels comfortable for you?

    The Kitchen knife forum has tons of information for you.

    JKC, already mentioned has great prices and service.

    If you don't want to sharpen your own knife, Dave Martell is very well respected for his skills and he sells knives and sharpening supplies as well.
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