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Your cart is empty.Our Kyocera advanced ceramic INNOVATIONblack® series knives feature a proprietary zirconia Z212 Black blade with a Black, ergonomic, soft-touch handle for safe handling and control. The upward angle of the handle-to-blade design allows for easier cutting on a cutting board, a unique feature of the innovation. Kyocera’s Z212 blade provides an ultra-sharp, Ultra long-lasting edge (2X more than our traditional ceramic blade) and will never rust or react to acidic foods. Perfect for slicing fruits, vegetables and boneless meats only and not to be used for frozen or hard foods. Kyocera advanced ceramic cutlery and kitchen tools are fully warranted to be free of defects in material and craftsmanship.
Mcguyver66
Reviewed in the Netherlands on March 12, 2025
Je merkt dat Kyocera messen langer scherp blijven. Wat fijn is, is de botte punt dat wanneer je een keer een fout maakt met snijden je niet meteen in je hand steekt. Keramische messen vind ik persoonlijk fijner dan metaal. Ik was ze met de hand af omdat vaatwas poeder mogelijk het mes sneller bot maken. Maar het mes kan ook in de vaatwasser.
Julian Brind
Reviewed in the United States on July 19, 2024
great knife. stays sharp longer than steel , but also breaks MUCH easier than steel. Not sure how many professional chefs use ceramics on a regular basis.
Anne C
Reviewed in the United States on March 1, 2024
Have used ceramic Kyocera knives for years.They do a great slicing and prep for veggies.Somewhat fragile-don’t drop on a hard ceramic floor .
Michael B. Graves
Reviewed in the United States on August 4, 2023
Super sharp, had to get used to how light it was, veg cutting only! Good fit and style.
Blahblah
Reviewed in the United States on July 17, 2023
Use this knife for fruits and veg but beware bones and frozen foods can chip it
Yupp360
Reviewed in the United States on July 11, 2023
I came to know the brand when I was traveling in Japan. The knife is easy to use, easy to clean, and cut well. Just have to be careful not to slide into any bone. The ceramic knife is brittle.
Glenda Martinez
Reviewed in the United States on February 17, 2021
I had a Kyocera knife for years before and loved it. Used for many years before it broke. I finally threw away and purchase a new one in November, 2020. By January 2021 (3 months later) it had a small nick in it. This knife is too expensive for this to happen. I am very disappointed. Will not purchase again.
Mary R. Petersen
Reviewed in the United States on October 4, 2021
This is the best knife I own by far and I would several different brands of knives.
Kunde
Reviewed in Germany on October 23, 2021
Top Messer, super scharf und liegt gut in der Hand. Muss schon aufpassen, dass man sich nicht in den Finger schneidet. Ich habe mit auch einen Keramik Messerschleifer besorgt, allerdings bezweifle ich dass ich den so schnell brauchen werde. Klingenschutz für die Aufbewahrung in der Lade würde ich auch empfehlen.
Edgar
Reviewed in France on February 8, 2020
Je suis surpris par la qualité de coupe de ce couteau. C'est un vrai rasoir. Il coupe mieux que mon couteau de chef EVERCUT au carbure de titane (TB GROUP)Mais ce n'est pas le même usage car la céramique est fragile et cassante.Je recommande
Knut
Reviewed in Germany on May 6, 2019
Im August 2018 das Universalmesser für 64,-€ über Amazon gekauft und ich bin wirklich sehr zufrieden. Ich besitze viele verschiedene Messer aus Metall und Keramik, Titanmesser die mit dem Laser "geschliffen" und gehärtet wurden und was es nicht alles gibt. Aber am meisten, also täglich werden unsere beiden schwarzen Kyocera Keramikmesser verwendet. Das eine ist noch die erste Generation und sieht schon ziemlich lädiert aus, liegt aber so gut in der Hand und hat auch noch ausreichend schärfe. Das neue ist etwas größer, dafür aber (noch) deutlich schärfer.
kernelkosh
Reviewed in the United Kingdom on November 1, 2019
A very (very!) sharp knife. Not had the knife too long so robustness of edge still tbc.
ring0
Reviewed in the United States on May 20, 2017
Japanese yams aren't particularly easy to cut, but inasmuch as Kyocera stands for Kyoto Ceramics, I thought there might be home field advantage. As per the picture below (actual yam, not a stunt-double), the knife produced slices thin enough to see through.Next was a tired, old, and therefore slightly saggy tomato. No problem. When cutting saggy stuff I usually use the heel of my blade to make a little nick to start the cut (the advantage of Asian knives over the bolstered European versions). In this case it wasn't at all necessary, though the Kyocera knife does have an exposed heel, so it would be possible.The front of the blade is rounded, but sharpened around the curve. Good for scoring, or for inserting the knife in a melon or squash and then cutting around the perimeter. Ceramic is more brittle than metal, and this is a good shape to accommodate that.The knife feels very light, and that takes a bit of getting used to. The ceramic blade looks remarkably like carbon steel, which adds to the expectation that the knife will feel heavier than it really does. The handle shape is ideal for a slicing cut, where you push down and forward, but I wouldn't want to do a chiffonade with it. Overall, however, this is a fantastic knife.
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