more info

$38.99

more info

Home

Kyocera Kyotop Damascus Santoku Knife with Pakka Handle - 5.5 Inch

Zoom

Kyocera Kyotop Damascus Santoku Knife with Pakka Handle - 5.5 Inch

(4 customer reviews)

SKU:

KYOCERAKIT140HIPD

In Stock

Availability: Usually ships in 1-2 business days

Kyocera KYOTOP Damascus Santoku Knife- 5.5Inches KT-140-HIP-D Santoku Knife (5.5Inches Blade) Kyocera's premium cutlery line features stunning Damascus-look blades. These KYOTOP HIP (Hot Isocratic Pressed) blades are fired a second time under high pressure and temperature. This process increases the density of the advanced ceramic material, resulting in greater wear resistance. Diamond ground blades Triple riveted, pakka wood handle Black presentation box. Product Dimensions: 10.6 x 0.7 x 1.6 inches ; 2.5 pounds.

List Price:
Our Price:	$179.95
You Save:

Product Details

Product Length:	10.6 inches
Product Width:	0.7 inches
Product Height:	1.6 inches
Product Weight:	0.2 pounds
Package Length:	12.9 inches
Package Width:	4.3 inches
Package Height:	1.0 inches
Package Weight:	0.9 pounds
Average Customer Rating:	based on 4 reviews

Features

Ultra-sharp long life blade
Easy to clean and use
No metallic taste or smell; stain and rust proof
Use on a wood or plastic cutting board
Hand-wash and dry with kitchen towel

Customer Reviews

Average Customer Review: 5.0

( 4 customer reviews )
Write an online review and share your thoughts with other customers.

Most Helpful Customer Reviews

13 of 14 found the following review helpful:

It grows on you Aug 30, 2007 By J. Lubner
Out of the box you notice the blade on this knife is a little shallow for a conventional grip on the handle. You also notice that good or bad, it is light. It's sharp but so is any other new knife. Overall, it seems OK. Six months later when it's as sharp as the first day it's the first knife you grab for. It is not the ideal knife ergonomically, but it's edge holding ability overcomes those shortcomings in my opinion. I have given two for gifts after owning mine a year.

3 of 3 found the following review helpful:

The Best Knife I Own! Dec 12, 2009 By MRSautoX
I adore this knife, it is the only knife I use anymore. It is as sharp as the day my husband gave it to me for my birthday more than 6 months ago. The grip is perfect if you have small hands like me. I love this knife so much that I have asked for 3 more from the set for Christmas. You do need to be careful about using it near hard objects I accidentally touched the edge of a bowl with it and put a very tiny knick in the blade, but it still cuts like a dream.

5 of 6 found the following review helpful:

Very efficient, but dangerous Dec 07, 2010 By DoctorJoeE
This knife embodies all the pluses and minuses of ceramic knives.

On the plus side, it's very, very sharp. (This will be on the "minus" list as well.) It cuts through virtually anything (including your fingers) effortlessly. It's great for slicing soft and/or fragile items, such as very ripe tomatoes and fresh bread, and handles the toughest meats with the greatest of ease. Ceramic is lighter than steel, so ceramic knives feel deceptively light for their size, which makes them faster and easier to use for most tasks, at least in my hands. Ceramic is also harder than steel, so in general, ceramic knives will stay sharp longer -- although that obviously depends on how often you use them, and for what, and how you treat your knives generally.

On the minus side, once again, it's very, very sharp, and you must keep that in mind every time you pick it up. Keep your ceramic knives away from cooking novices and klutzes, and for heaven's sake, don't let your kids even know where you store them. Ceramic is more brittle than steel, so ceramic knives are fragile. If you're cutting through a bone, and pivot the blade laterally, it will chip, or even snap in half. If you drop a ceramic knife on a hard tile floor, there's a good chance it will shatter -- and if your foot is in the way, you could open an artery or lose a toe. These knives, even more than most cutlery, demand respect; and even more than most cutlery, you cannot allow your mind to wander while you work, even for a second. You never want a delay in dinner preparation, but you REALLY don't want the delay to caused by a trip to the emergency room to get a finger sewn back on.

first impression: impressive May 16, 2012 By Jeffrey M. Brown "family friend"
I'll sum up by quoting other reviews:
very sharp; "like a razor blade with handle;" cuts the toughest meats with ease; deceptively lightweight; so sharp it demands respect, cuts like a dream.

I think the only way I will be dissatisfied after 6 or 12 months is if it breaks unexpectedly.
I've already put it front and center on the countertop, and can see I will be using it constantly.

It does not feel like a $150+ piece of hardware because it's light enough to make you think of plastic.
But the little bugger is ready for anything.

The biggest question may be cost.
Learning to sharpen steel knives is easy and quick--so for just fruits and veggies, you may not get the extra money's worth out this knife.

But 2 pros make it worthwhile for me:
No more struggling IN THE LEAST with sinewy meat, stringy fat and tough gristle (no newly-sharpened steel knife approaches the ease of ceramic on meat).
No metal taste and no metal fragments introduced into our food or air (no metal filings or dust from sharpening steel; we never have to deal with it, worry about it, ingest it).

Adoring this little (non-metallic) piranha of a knife.