KYOCERAAdvanced Ceramic Revolution Series 3-inch Paring Knife, White 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.

This is my favorite knife but i have to be careful not to break the blade so i use it for vegetables only.It is very very sharp and the blade is thin enough to cut very thin slices of tomato or onion and dice up lettuce.This would be my only knife or i would get another one if it was a little more flexible. But for vegetables i cant find a better one than this. highly recommend if you can be careful with it, dont drop it, etc.The last ceramic knife i had had a blade that was too thick to cut thin slices and it was not too sharp. This one beats that by a long shot. I guess i will have to buy a ceramic knife sharpener to sharpen it but it will be worth it.

The only complaint I have about this knife is it might actually be TOO sharp. But honestly this is the best knife I’ve ever had. The only thing that would make this knife better is if it came with a knife cover. It stays incredibly sharp longer than any knife I’ve ever had considering I keep it free range in the tchotchke drawer. And it makes cutting up vegetables, fruits, and trimming meat a breeze! Highly recommend this knife. I also highly recommend a Kevlar glove to go with it because this knife will cut you like you said somethin about it’s mama’s cookin.

I really like this knife. But - it breaks - every time. I have bought at least 4 of them. Each time replacing the first one which was a gift. So, I have had five of them! I love it so much that I just kept getting another each time it broke. I am done. I won't be replacing it ever again.

I am a former professional chef. This is my go-to paring knife. I am obsessive about sharpening my knives. I don't mess around with sharpening my few ceramic blades. I understand it can be done however. If/when one of these gets a bit dull (which is quite some time) I relegate them to the garden or garage. I write "GARDEN" or "GARAGE" on the blade with a permanent marker. They work great in both locations until I push them too hard doing something very aggressive and the blade snaps. Caution very sharp!

This is a fine quality ceramic knife, and it holds its edge very well, however, it makes a poor paring knife.A paring knife needs to have a sharp, fine point to be used for cutting out potato eyes, removing strawberry tops, pitting cherries, etc. This knife ends up being pretty useless for fine cutting tasks as the tip is very rounded and the blade is quite tall for a paring knife. Basically you cannot twist the knife while cutting to make curved cuts.So essentially, you have a knife that can only be used to make straight cuts similar to a chef's knife but the knife is too small to cut through many things that you'd actually want to make a straight cut with.It is OK for cutting celery, herbs, grapes but it is terrible for cleaning potatoes, turnips, tomatoes, peaches, peppers, or anything with a pit or anything that needs fine control to avoid overcutting.I bought it because I wanted to play around with a ceramic knife without spending big bucks on a large chef's knife. In retrospect this was a mediocre decision because this knife is pretty useless for its intended purpose, however, I am also pretty sure that I wouldn't like a ceramic chef's knife either because I'd be too scared of chipping it, so overall I probably saved money in the long run since I know to never buy another ceramic knife.

This is a nice knife. Comfortable handle and a wicked sharp blade which stays sharp. I really like that it's all white.The only thing keeping me from giving this 5 stars is that the blade has a bevel on one side only rather than being symmetrically ground. This is not a showstopper, but I find that it's more difficult to make a straight cut as the blade tends to run to the right. It would have been better is the bevel were on the other side, but best would have been both sides.

I love these paring knives. I had two, one of which I broke because I didn't follow instructions. My fault. I lived with just one for a while, but I really need two, so I just purchased another one. It's a great knife, make sure not to use it incorrectly and it will last a long time.