Kyocera’s Ceramic Knives

By Audrey van Petegem, Senior Editor

A girlfriend of mine, Isabel, is having a major love-affair with a knife. Not just any knife but a Kyocera Ceramic Knife (Yes, THAT Kyocera, the makers of cell phones and printers, among other things…). Isabel was enjoying her knife so much that she bought one for each of her girlfriends! I can see why she is so enthralled. I first used my Kyocera knife at our monthly Cooking Club gathering which was hosted at our house this time.  Although the food was amazing, I must say the focus was really on this knife. It is hard to believe that an inanimate – though sharp – object can stir such excitement!

This month's Cooking Club theme was Japanese cuisine, so there was a lot of chopping and dicing. My husband is a bit of a knife snob and usually rolls his eyes in my direction as he sharpens our knives, letting me know, not so subtlety, that I am quite the dilettante to be cutting anything without sharpening the knife first… Well, the knife snob could not believe how well this knife cut the raw fish for sashimi. He was also impressed to know that these Ceramic knives stay sharp 10 times longer than steel blades. That certainly fixed the eye rolling problem.

The knives are extremely light weight and because of the advanced ceramic material they do not absorb any food elements, so a quick rinse and wipe is all that is needed to clean them.

I am sold – hook, line and sinker! I am now looking at the whole line of Kyocera kitchen utensils which also includes peelers and mandolin slicers. Th Kyocera Kitchen Utensils are sold on

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5 Responses to Kyocera’s Ceramic Knives

  1. Randi says:

    Which is the best knive to try first for cutting veggies?

  2. Discoman says:

    Randi, try a general purpose chopper for most veggies. I personally also use a small serrated knife for soft fruits like tomatoes.

  3. Sarah Kelly says:

    I saw this knife in action, not only was it a visual treat, it cut veggies like butter. Sometimes preparing meals for a family day after day becomes monotonous, using this knife would definitely make the prep work more fun.

  4. Takeshi Ishii says:

    Audrey, your husband will be relieved to know that ceramic knives don’t need to be honed with a honing rod before cutting, as is done with steel knives. In fact, the ceramic material is harder than steel, so the rod will have no effect on it.

  5. Pingback: Cooking Club - How to Get Started - The Succulent Wife

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