Revolution 3-inch Paring Ceramic Knife, Pink Handle, White Blade

This is a sharp ceramic paring knife which cuts through foods easily. — THE BLADE — I ordered the all white knife (handle and blade). The handle is plastic, and the blade is made of proprietary ceramic. The knife is razor sharp and will easily cut through foods like fish and meat (not bones!), and other soft foods. Because of the chemical structure of the blade, it makes it unaffected by juices, oils, salts, and other elements. It also will never rust. if you need to sharpen it at some point you should get the Kyocerca Advanced Ceramic Electric Diamond Knife Sharpener , which is made just for these ceramic knives. — THE BRITTLENESS — Now comes the downsides of having a ceramic blade: it's brittle. You can't have something incredibly strong without a weakness. Steel has a weakness: moisture. Even Superman has a weakness. Please handle this knife and blade carefully. If not properly handled, you can easily nick or crack the blade. Be careful of what you are cutting because you will ruin the blade if you cut something hard that you aren't supposed to. You *must* hand wash this, and do not just toss/throw it in the sink! Dry it separately from your flatware, and store it in a separate drawer (I store mine in a delicate kitchen utensils drawer). This is a great paring knife that is well designed, and is very sharp. Recommended.

Super sharp, excellent value

I have a set of good knives, but I am always going for this little red wonder when I need a paring knife. After a decade or two my original one broke, and I replaced it with the exact same thing right away. Highly recommend.

Be careful, they are very sharp. Excellent for slicing tomatoes. Do use for hard things like carrots.

I'm a knife nerd and sharpen our knives regularly. Despite that, this is easily the sharpest knife in the house. And it's going to stay sharp without my help. Add the rounded point and white blade color that make it look like a toy and this knife kind of scares me. I keep worrying that I will grab it casually and cut myself. Years of training taught me that sharp things are shiny and pointy and this isn't either. Again, this is a seriously sharp blade. It cuts easily through even the toughest meat. I have no doubt that it will cut equally easily through my hand. In addition to cutting easily through tough meat, it slices tomatoes as well as the serrated knife I used to keep just for that. It also carved foam rubber (for a craft project) more cleanly than anything I've ever seen. UPDATE: After a month and a half of relatively gentle use, there's a chip about 3/4" from the end. It's a really small chip (less than 0.5 millimeter) and it doesn't affect the knife's function at all. But if it chipped this easily from gentle use, I'm starting to question how well it will hold up. While this is not the most expensive paring knife out there, I'd hate to start thinking of it as disposable.

Very sharp feels good in hand. Ready to prepare entree

Not everyone in my family was impressed with this knife - one of my in-laws spent half an hour trying to cut a hair in two while holding it by one end, slicing through a sheet of paper samurai-style, and doing other silly things that supposedly show off the efficiency of the blade. After which he declared it not sharp enough. Now, this sort of things might not really be possible with a mass-produced ceramic kitchen knife nor they are really necessary. The knife does what it's supposed to do - it cuts things cleanly and effortlessly while you are cooking. I have two of these and I did manage to chip one of the blades early on - I used it as a pairing knife and hit a bone. Now, I am a bit more careful. To keep the blade sharp, a wooden cutting board is recommended. Depending on how well you take care of this knife, it will keep the edge anywhere from three to six months, and after that Kyocera has a sharpening service - I think it's something like $10 for two knives. Not a bad deal at all. I also saw a sharpener for ceramic knives sold on Amazon at one time but decided not to spend the money on it - these blades don't require regular sharpening. Good, sharp, multipurpose knife. Recommended.

My favorite knife - sharp, nimble, colorful

Tiene un excelente filo

Same enthusiastic review as for the Kyocera FK Series White Ceramic 13cm Slicing Knife :) Not much more to say. Just a dream paring knife. P.S. I also have a black one. I noticed no difference (other than the colour). Same better than razor sharp blade.

This is an incredible tool for fine slicing of things like garlic, mushrooms and more. Highly recommend it. I wish it came with a blade protector.

This Kyocera ceramic-bladed knife is wonderfully sharp. You can slice tomatoes or grapes---whatever you want---and you will never bruise them. You will get an excellent, clean cut every time. This knife purchase is a replacement for the one I carelessly chipped the edge of. I cut the hard core of a head of garlic kind of slanty and broke off a chip of the blade. So don't try cutting something as hard as wood. This is a wonderful, sensitive knife. Handled well, it will last for YEARS. My first one lasted more than 5 years, as sharp as ever until I tried to, essentially, cut wood with it.

Très bonne prise en main et bonne coupe