Buy Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef KnifeKyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Product Description:
- Specially designed 6-inch chef knife is a daily workhorse meant to endure the challenges of constant chopping, dicing, and slicing
- High tech blade construction process creates ceramic blades with a Damascus look and a hardness comparable to diamond
- Features Kyotop HIP (Hot Isostatic Pressed) blades with greater wear resistance; blades fired under high pressure and temp in a sealed chamber to increase density
- Ultra-sharp, long-life blade holds its edge much longer than steel; doesn't impart metallic taste or smell; stain and rust proof
- Pakka wood handles are moisture resistant and triple riveted; knife works equally well on wood or plastic cutting surfaces; hand wash and dry
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.
Customer Reviews
Most helpful customer reviews
22 of 22 people found the following review helpful.
Excellent at what it's good for
By asolo
3/16/2011....Checking in again to remove a star. After 3 1/2 months, I see that the edge has begun to degrade (micro-chipping) at about the same rate as do the much-less-expensive Kyocera white knives. I will send it in and have it made perfect again but must say I am disappointed. Main reason for the purchase was my response to Kyocera's representation that this most-expensive version of their ceramic knives was more durable than their lesser lines. Quite obviously it is not. From what I've seen, the only remaining motivation to buy it instead of their lesser lines is that it looks really cool -- which means nothing to me. I still really like these knives and I've learned Kyocera's free sharpening service is exemplary. However, I was expecting better durability from this top-of-the-line offering.Here is previous post from 12/19/2010.......I have three of less expensive Kyocera white-bladed knives. Have sent them in for re-sharpening twice in the last five years and have been very pleased with Kyocera's excellent service. Purchased this one -- which costs about 4x what it's white alternative does -- on a lark to see what the difference might be. Not enough time passed to talk about durability, yet, but I have noticed a a few things.Like Kyocera's lesser ceramic lines, this is a pure slicer. No prying, scraping, or twisting please. Unlike Kyocera's less expensive lines, the Kyotops still come with points at the tip of the blades whereas they have been eliminated in favor of rounded/sharpened tips at the lower level. The advantage to these knives is two-fold 1) the blade material is extremely hard and the edge lasts much longer than any steel. 2) They are lighter than steel blades and your hand motions are quicker with the lighter weight. Disadvantages are cost, delicacy, inability to hone or sharpen at home. Because of those disadvantages, I do not regard them as main-line kitchen knives.IMHO they're kind of like razor-blades with handles -- and those handles are a proper length and well configured for easy gripping. For normal slicing tasks they are flat-out fantastic. The hard/sharp edge bites instantly and glides through veggies and meats. For trimming fat and gristle from steaks and chops they pretty much stand alone. Working with fish, shrimp, and scallops is pure pleasure.Although they are scary-sharp and the hardness of the material allows the edge to perform unusually well there is kind of a myth out there that there's nothing sharper -- which is not true. One disadvantage to using an incredibly hard material for a blade is that the edge cannot be made as fine -- not as sharp, in other words - as a good steel edge. The material doesn't have the strength to be ground at an extremely narrow angle because the lack of bulk at the fine edge would allow it to chip too easily. Actually that's how these blades get dull over time. Eventually, they accumulate a sufficient number of "micro-chips" at the cutting edge that they "feel" dull. That's when I send them in. I pay shipping one-way; they fix them up and send them back for free. The returned blades are absolutely like new and I start over again. (You might keep in mind, too, that those micro-chips that come off the edge over time are likely going to end up in your food!)I purchased this particular expensive knife on a lark to see how good Kyocera's technology gets. This is the best they make. Some time will have to pass before I can tell about durability. In these few weeks of first use I can see that performance-wise there's no difference between this one and the much-less-expensive white-bladed versions -- but I am talking about excellent performance. If there's a difference, it will have to come out in durability over time. Appearance-wise, of course, there is a dramatic difference. If that's important to you (it's not to me) perhaps that would be another incentive.
31 of 34 people found the following review helpful.
The only knife I use (almost)
By John D. Hearn
"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 easily get a lifetime of use out of it. It has received a few detectible nicks in the blade, which are too small to see but you can feel if you run your finger nail along the edge. I don't worry about that too much, since that has actually improved its ability to slice tomatoes, and hasn't noticibly degraded performance for any other tasks. Kyocera will sharpen the blade for free if I want to pay to ship the knife to them, but I haven't done it simply because I don't want to part with the knife for the two weeks it would spend in transit, for what would essentially be cosmetic maintenance.The dyed-black wooden handle has faded slightly from use to a striated brown and grey, which I think looks nice; it gives the knife character. I also love how when you use the knife outside, and the sun hits the blade at just the right angle, the edges glow a sort of turquoise-blue color. It looks sort of magical. Anyway, I love the knife. Of the thousands of dollars worth of equipment in my kitchen, this knife is the most cherished possession.
25 of 27 people found the following review helpful.Sharpest Knife in the Drawer
By William R. Schwab
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 have to do any knife work in the kitchen.
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