Kyocera Revolution Chef Knife

The primary benefit is edge retention; the advanced ceramic material stays sharp significantly longer than steel. Additionally, ceramic is chemically inert, meaning it won't rust, corrode, or brown your produce, making it excellent for slicing fruits and vegetables.

No, you should avoid using this knife on frozen foods, bones, or very hard items like chocolate or cheese. Ceramic is extremely hard but brittle, so it can chip or break if used for prying or cutting through dense, frozen materials.

While the materials are technically resistant to water, we strongly recommend hand washing this knife. The dishwasher environment can cause the blade to knock against other utensils, increasing the risk of chipping the ceramic edge.

Yes, because ceramic is much harder than steel, standard honing steels or manual sharpeners will not work. If the blade eventually dulls, you will need a diamond-wheel sharpener specifically designed for ceramic knives or a professional sharpening service.

You should use wood, bamboo, or plastic cutting boards. Avoid glass, marble, or ceramic cutting surfaces, as these hard materials will dull or chip the ceramic edge almost immediately.