Kyocera Revolution Series Chef's Knife

Ceramic blades are significantly harder than steel, which allows them to hold an edge much longer without needing to be sharpened. Because they are non-metallic, they are also impervious to rust, acids, and oils, meaning they won't transfer metallic tastes or cause browning on sensitive produce like apples or lettuce.

No, you should avoid using this knife on frozen foods, bones, or hard rinds like squash. Ceramic is a brittle material, and applying lateral pressure or hitting hard surfaces can cause the blade to chip or snap.

While the materials are technically resistant to water, we strongly recommend hand washing this knife. The high-pressure environment of a dishwasher can cause the blade to knock against other items, increasing the risk of chipping.

To protect the edge, use a wooden or plastic cutting board. Avoid glass, stone, or ceramic boards, as these hard surfaces will dull the blade prematurely and increase the likelihood of chipping.

The lightweight 3.5 oz construction is designed to reduce hand fatigue during repetitive tasks like dicing or chopping. While it feels different than a weighted steel knife, the balance is optimized for agility and precise control rather than heavy-duty force.