A few years ago I had the pleasure of seeing a Kyocera ceramic knife in action, and have since wanted one of my own. It looks like a wide selection of these knives is finally readily available in the USA, but that creates a problem. Which one(s) to buy?!
Looking over the knife selection and knowing which knives I already use most of in the kitchen, I will probably start off with a Santoku and a “slicing” knife. Black zirconia of course. Shenzhen also looks to be a well reviewed brand, but I’ll stick with Kyocera.
Kyocera Zirconia Ceramic Knives via Amazon
Product Info via Kyocera
jeff_williams says
Is this the same company that makes cell phones? I’ve never understood how these companies are able to have such different product lines instead of concentrating on a few things. Yamaha, Mitsubishi, Samsung, Hitachi, Daewoo, and now Kyocera.
Stuart says
Kyocera actually has quite a few divisions spanning industrial components, semiconductors and other electronic parts.
It’s hard to say what could prompt a company to branch out into different industries, but it’s more common that people realize.
Danaher, the maker of many Craftsman mechanics tools, has a huge medical technologies program.
Stanley produces a wide range of products outside of hand tools. Ever notice the little Stanley logo on many electronic automatic sliding door sensors?
Coors also makes ceramics (http://www.coorstek.com/) through a spin off of their beer brewery efforts.
Maikeru says
Also, both Honda and Hyundai have a few other divisions. Honda does passenger cars, F1 racing cars, motorcycles, lawnmowers, and generators—granted they all use gas motors. However, the also have a robotics division.
Hyundai makes cars, but they also have a heavy industries division, department stores, a division that makes elevators, a construction corporation, etc. They’re about as diverse as Mitsubishi when it comes to what they make.
Also, Henry Ford used to be partial owner a charcoal company as a way of getting rid of scrap materials from the auto plants. His partner was a relative of his named…E.G. Kingsford—for whom the company is now named.
Maikeru says
Anyway, I forgot to add my proper comment on the post itself.
The santoku is a great knife to get as a ceramic knife as it’s amazing when it comes to cutting up flank steak, veggies, and especially sushi after it’s been rolled. Yes, for sushi it’s best to have a razor sharp (or better in the case of ceramic) knife. A friend of mine has a cheap Harbor Freight one and it’s been heavily used/abused with a few minor knicks that would make a steel knife rather dull, but it still cuts perfectly.
I’ve seen ceramic 10″ chef’s knives, but really I’d be afraid of dropping it and breaking it (unless it’s that black zirconia ceramic stuff) or snapping off the edge while using it to carve up a turkey.
Stuart says
I didn’t know that about Ford and Kingsford, pretty interesting.
That’s one thing to watch about ceramic knives – they should only be used on softer food items. Manufacturers usually advise against carving a turkey where the knife could come into contact with bone.
Joe says
IKEA has ceramic knives, I got a set from there. I think they are reasonably priced at ~40 for two. I am sure you can get cheaper online… but its still nice to go pick it up in person (if IKEA isn’t hundreds of miles away of course).
p.s. sorry for reviving the zombie comment thread.
Stuart says
Really? I didn’t know that, I might have to check ’em out, thanks! Thus far, the Kyocera’s serving me well, but to be honest I’m really liking my new Shun steel slicing knife a bit more.