Kyocera Advanced Ceramic Revolution Series 5-inch Micro Serrated Tomato, Utility Knife, Black Blade

This is another great knife from Kyocera. Made of ceramic, it is very, very sharp. The blade features tiny serrations, much smaller than those of a bread knife. These serrations help grip the skin of tomatoes, making them a breeze to slice through. Cutting tomatoes really is a joy with this knife -- no more dangerous sliding of the blade on the tomato skin surface. The serrations also make the knife useful for slicing bagels or bread, as well as for making the cross-slice in whole chestnuts for oven roasting -- something that is notoriously difficult (and dangerous) to accomplish with a regular, straight edge knife. You won't believe how easily this knife saws through thick chestnut skin. It is also useful for slicing thick-skinned squashes, such as spaghetti squash -- again, a task that is difficult to do with straight edge blades. The one caveat I would mention with respect to this knife is that, like all ceramic knives, the blade is brittle. Not brittle in the sense that you have to worry about damaging it during normal use. No, I mean brittle in the sense that, if you drop it on the kitchen floor, it may very well break. I do recommend spending the extra few dollars to buy the black-bladed version, as it undergoes a special process which makes the blade harder and more impervious to chipping than the white ones. For a slightly higher price, I think that the extra durability is worth it. But, whichever version you buy, you'll be getting a great knife which will prove itself to be a very useful addition to your knife collection. As always, use a ceramic knife with a wooden or plastic cutting board, and store your ceramic knife in a knife block after use -- never in a drawer.

I am at the cutting board for at least an hour or two every day, often longer. I have used this one knife to prepare a lot of vegetables, fruits, pasta, bread and meats over the last five years. It has done everything from paper thin slices of soft fruits to the improper use of it to smash garlic broadside and power through very hard things that you would think would snap it in two. I have another ceramic knife by Faberware which quickly became pitted on the cutting edge and didn't last a full year. I have researched a lot about metal knives, their manufacture and maintenance, specifically chefs' knives and woodcarvers' knives. I have a very expensive fancy metal chef's knife kept in reserve for times when I thought I would need it, but I almost never use it. When I have used it, I didn't find an advantage over this ceramic knife. I read a lot about knives, about how they are made, about competing brands, about sharpening and honing, about knife use and chefs' techniques. I got this ceramic knife as an accompaniment to my steel knives, never dreaming it would make me leave them idle. I have a good setup for knife sharpening and honing, but with a ceramic knife, all of that is stored away unused. I have used this knife during these five years more than anything else in my kitchen except my sink. It is always at hand. I give it a quick rinse or sudsy swipe after use. It has never become discolored, not even from tomato sauce, nor retained odors, not even from onion and garlic. Judging from its delicate appearance and light weight, I never expected such broad and constant use. Ceramic knives are of varying quality. Luckily, I got this one and not an inferior brand, so I can appreciate the performance. I keep waiting for it to wear out, but likely it has years more use ahead. I depend on it and never have to think about which knife to reach for. This one does it all, from de-boning meat to splitting root vegetables so hard that the knife gets stuck, to cutting through very dense fiber like hard-neck garlic stalks and pineapple hulls, to mincing delicate herbs like cilantro. Every week after I come back from the market with a car trunk full of vegetables and fruits, I spend half a day cutting everything into salads which are stored in the refrigerator for the coming week. It is a marathon session with this knife. Today, after using it, I thought it is high time to recommend it to others. I was puzzled by the bad reviews. Did I just get lucky? Perhaps my experience will not be yours, but it well might be.

Bought the Black 5 inch Micro Serrated Kyocera in Oct. 2018, 7 years ago. Absolutely fantastic slicing knife that we have used daily for nearly 7 years and is still as sharp as the day purchased. Finally broke while someone tried to core a cabbage with it. Only broke the tip so I'm going to keep using it since they have doubled in price since then. Great knife if you don't try to use it in place of your hatchet. Just use a little common sense - it is a ceramic blade. Oh, and don't try to core a cabbage with it.

I like to use one knife for everything and this works great! Just need to be more mindful when using it. It is truly a sharp knife.

Best money I’ve spent. I’ve had this for well over six months and have not had to sharpen it yet. It glides through tomatoes like butter!

Razor sharp ceramic knives are exciting but a bit dangerous. This has a thicker edge with very fine serrations intended for tomatoes, but good for everything except bone and frozen food. I lost mine and had to get another. Then I found it and the new one with 5 years less use on it was clearly sharper, but both work fine in a home kitchen. Very easy care; just wipe down after use or top shelf of the dishwasher, which will not harm the blade or plastic handle. Food does not stick, so you get good separation with each slice too.

I just got this knife and it is super sharp. I’ve had 2 of them for years…they are ceramic and need to be careful what you cut, as they say. Broke the tip off my first one cutting a bone-in pork roast…the second it slipped through the silverware holder in the dishwasher and when I closed it I snapped it. But I have had them for like 10 years.

I've had one of these for about a year, and just gave one as a housewarming gift. I love it. The knife is labeled on the package (but not on this website)as a tomato knife, and that's what it's best at. It has tiny serrations in the blade, and those serrations cut through tomato skins better than any other knife - where normal knives sometimes slip on the skin, this knife cuts clean through. It really makes prep work faster and more pleasant. If you want to buy the knife, there are a few things you should know... 1) Save the manufacturer's insert - the insert contains instructions and a coupon for shipping the knife back to the manufacturer for sharpening. You can't sharpen it yourself - it's a ceramic blade, and specially designed. This much being said, I've used it a few times a week for a year, and haven't noticed a dropoff in performance yet. 2) The knife is ceramic, and that means that you can't torque it or bend it - metal knives are more flexible and ceramic can break. So, if I were slicing up something really heavy duty or using my knife to pry or twist (not something I'd want to do with the expensive knife, regardless), I'd use something else. 3) The knife is small and light and looks a little like a toy; it's still sharp as heck. However, if you want to cut up larger things (like butternut squash), larger knives work better.

Très bonne qualité de coupe, pas encore évalué la longévité...

Perfect for tomatoes or any thin skinned fruit. The blade just cuts through without any pressure so you get beautifully thin cut tomato slices rather than squashed or large chunks. The blade is also large enough to cut through the whole sandwich afterwards. Very, very sharp with the tiny serrations so watch your fingers and very expensive for one knife, but it is the best and you won't find one better. I know, I've tried!

Okay, I'll start with the obvious: If you don't know what ceramic knives are, you've got some research to do before you buy this one. They're sharp, they should last a decent while, but they're fragile if not cared for. Ceramic knives are for cutting on a plastic or wood cutting board. They are not for scraping food into a pan, they are not for cutting stuff already in a pan, they're not for glass or metal “cutting boards” (don't use any knife you like on these design choice failures, but especially don't use ceramic). This particular one is serrated, so it'll probably be a bit more fragile than other ceramic knives (although I haven't yet broken one, so I don't know). Oh, and they're not great for pushing through soft+firm things, like cheese. Slice tomatoes? Absolutely. Slice meat? Yup, although you don't need serrated, regular ceramic will work better than you expect, but this is a dream. This is not your only knife, it probably isn't your main knife, but it is a great knife for what it does, and I'm grabbing a second because I use a ton.

Cortei limão da finura de uma folha de papel. Aquele tipo de produto que você não sabe mais viver sem.

Lo compré para mi madre y se nos rompió al segundo día cortando una cebolla, por supuesto lo devolví. He comprado otros cuchillos de marcas no tan conocidas de cerámica en Amazon y me han funcionado muy bien. Muy descontento esperaba mucho mas de una marca reconocida como esta.