I started using Kyocera knives a while ago, because I was told that the edge retention of the ceramic blade was much higher than that of steel, and that ceramic did not oxidize food. With use I realized that, in addition, they have a very good grip. And today, with the opinion Virginia, author of Sweet & Sour, gives us about them, I have noticed that, in fact, I like them and have grown accustomed to them for many other reasons. I'll let you discover that for yourself in her review post:
A good cook knows that one of the most important tools in the kitchen is the knives. A poor knife or a poorly sharpened knife results, at best, in risks. How many of us have been victims of an unexpected cut, thanks to a bad knife or a dull knife? Besides, of course, depending on the knife the task of cooking will be easier or harder, due to the type of blade and cut, and the knife's grip. So, in my opinion, investing in a good knife is essential for those of us who enjoy cooking.
In this regard, one of the knives that has been most fashionable on the market for several years are ceramic knives, among which Kyocera ceramic knives are by far the market elite for their proven top quality. Is this rise of ceramic knives real, or just a passing fad? In my view this rise has its reasons.
At home we have, for more than two years, two Kyocera ceramic knives: a Chef's or butcher's knife for larger foods like cabbages, onions, meat… and a smaller paring knife for small vegetables and fruit. So I can speak about them with some firsthand knowledge.
These ceramic knives are made from zirconium oxide powder, a material of maximum hardness, only surpassed by diamond. They are therefore very wear-resistant, which allows them to keep their edge much longer than a conventional knife: advertising claims they stay sharp 15 times longer. I can say that the knives I have at home, over two years old, have never needed sharpening and I can assure you they still retain a double edge that far surpasses my other knives, which I have to sharpen from time to time.
Also, zirconium oxide is a non-porous material, so these knives do not retain odors or flavors from previously cut foods. That said, if you cut intensely colored foods, like beetroot, even if you clean them quickly, the pristine white initially will end up taking on a very slight vanilla tint, which does not affect the edge's effectiveness.
They are lightweight knives, very light and easy to handle, but I warn you they cut and cut a lot, so you should be careful when using them, and use them on well-stabilized surfaces.
Despite their hardness, and for better preservation of the edge and cutting ability, it is recommended to preferably use plastic and/or wood cutting surfaces, rather than stone or metal. Although, on occasions when I have cut on a marble surface by mistake or out of laziness, they have not suffered any damage.
In my opinion, they are ideal for cutting vegetables, fruit, meat and fish, with great precision and finesse, and without having to use any force, but be careful with the last two foods — I do not recommend them for cutting through bone areas or for zones with large, hard spines such as the head area.
In their favor, they slice tomatoes and soft-skinned vegetables (like eggplant) without tearing the skin of the food, despite not having a serrated edge, which is the recommended edge for this type of food. For me this is a big advantage, because often when I'm cooking I find myself having to change knives just because I have a tomato or another similarly skinned vegetable. This doesn't happen if I use the Kyocera ceramic knife from the start. Also, because the food isn't torn due to the fineness of the cut, the foods don't oxidize as easily as those cut with steel knives.
The Kyocera knives are extremely precise and lightweight, so for example you can obtain thin slices of marinated salmon or cold cuts with them.
I also love them for cutting cheese, because you get thin slices of aged cheeses like manchego, and they also don't tear or deform portions of creamier cheeses like brie or Roquefort, as happens with other knives.
However, in my opinion, they are not suitable for cutting frozen foods, just as I told you they are not advisable or useful for bones or large spines.
Despite their hardness you must bear in mind that they are very delicate to sharp impacts and therefore if they fall to the floor they can end up breaking irreparably, which does not happen with steel knives.
In conclusion, they have their pros and cons, but in my opinion as an everyday cook, Kyocera ceramic knives are an investment in essential high-quality kitchen utensils, which at least I use a great deal.
