Kyocera Cutlery Price: $12.99 - 34.99 Shipping Options:: $5 Standard OR $10 Two-Day OR $20 One-Day Shipping Estimates: Ships in 1-2 business days (Monday, Sep 08 to Tuesday, Sep 09) + transit Condition: New
I’m a little confused about something. The picture attached to the “Kyocera 6” Chef Knife" is a santoku. I know Kyocera makes a line of chef’s knives - in traditional chef knife shape. Is the picture wrong here, or is the description? In other words, will we get a chef’s knife, or a santoku? Thanks!
Caution when buying from woot these days - I purchased an item on August 8, and here we are Sept. 7 and it still has not shipped. I contacted WOOT and their reply is that they are behind on their shipping. The past several purchases have taken longer and longer to ship. If it says 1-2 days shipping on the item, don’t believe it. After many WOOT purchases I am losing faith in them. What good is buying an item at discount only to have to wait a month before it actually ships!
Technically you can hone these at home with the right tools. The guy who sharpened this knife to a shave ready was allegedly contacted by a rep from Kyocera as even they didn’t know their knives could get that sharp.
I don’t recommend shaving with one of these knives. Better off using it for culinary purposes.
I have 3 very nice ceramic knives and I love mine. Not the same brand but you do need to know these kind of knives are sharp sharp sharp!
Think of getting a papercut x20!
The only thing i will say when you try to adjust to the care and feeding of these knives, to save that very brittle tip ( yes, It’s almost like a shard of glass) either carefully hand wash them or do like me and put each seperate one in it’s own little compartment in the dishwasher, but only if your dishwasher silverware holder is made of plastic.
I had to buy my middle size knife over again by it’s tip getting broken when it got swashed around in the dishwasher when bunched up with metal spoons and forks.
And, lastly… You can’t just toss them in the sink with all the other dirty dishes when cooking or the tips may get chipped.
Once in a while if the handle plastic begins to look a bit dehydrated (usually from the dishwasher), I rub mine down with grapeseed oil and let them sit on wax paper overnight, really seems to rejuvenate them so they can go back through the dishwasher more times.
But, I will say this, I’m 55 yrs old and have cooked my whole life mostly from scratch, if you want a sharp knife and can care for them properly, buy them, give them good care and remember not to slice your hand right off your arm.
I’ve had the paring knife and slicing knife for years. Sent them both back two or three years ago for sharpening (which is free) and they came back as good as new. In fact, I had broken the tip of the paring knife and it came back either fixed or a different one. I don’t take good care of them. Usually they’re on the back of the sink because those are the only two I use. Not the dishwasher, though, but so easy to clean.