Kyocera Revolution Series Special Edition Pink Handle Susan G. Komen 5.5 Inch Santoku Knife

If I had rated these soon after purchasing I would have probably given them 5 stars as they are VERY sharp, light weight, and clean up nicely. I also appreciate how sleek and stylish they look.
So why the 3 stars instead? While these knives do a very great job of staying sharp over time the same is not true of durability. Even though I have not cut through anything I would deem extraordinarily sharp I noticed they started getting small chips after about 6 months of use despite hand washing them and treating them quite delicately. At the time I didn't think it was a big deal as Kyocera said on its website that you can send the knives to them for sharpening which would remove small chips and you would only have to pay shipping and handling. This would have been fine but the chips only got worse over time. I also felt increasingly worried about using it because once the knife fell off the countertop and the tip of the knife chipped off. It's fragility seems to have only gotten worse over time as now after owning them 3 1/2 years they are pretty jagged looking on the blade. In addition, a hairline crack has formed where the blade attaches to the handle on the bottom. This wouldn't be such a problem, but substances seem to get inside the crack and stain it, which hardly seems sanitary. Oddly enough, the knives are still VERY sharp, but it doesn't matter much to me when they aren't very durable. I'm the kind of person who doesn't mind spending money on higher end kitchen items, but have spent as much or more on other cooking items and have found them to have better durability. I'm going to stick to Wusthof as while I do not find them to be as sharp, I don't have to worry they will chip.

This is by far my best knife, and I have all the Great German brands. Everyone entering my kitchen, picks it up and want to own one. Outstanding

Went to a Knife Skills class and got to try this little baby out after being schooled on the differences between steel and ceramic. This thing does exactly what ceramic is for. It's lightweight and is for slicing soft meats, any vegis or fruits. The secret is in the motion. Our chef put the blade up to her hand and.. nothing. But she put it on top of the tomato and did a gentle slice and WOW! I love the lightweight feel, and I appreciate that they tell us these are an "addition" to a knife collection and shouldnt be considered a replacement. When you look at it like that, this thing is exactly what it says it is. Plus this particular knife donates to the Susan Koman Breast Cancer programs.. just an added plus to make me feel better about splurging on myself!

This is the best knife I have ever owned. It's extremely sharp and ideal for chopping even soft vegetables finely. It is a bit dangerous, however- be careful of letting it slip when you are washing it as it will cut you as well as it cuts food.

I've been using this knife frequently for over a year now and it is still razor sharp and the first knife I reach for whenever I cook. Ceramic knives do have some problems though, the first is that they are fragile. I broke my first knife in half when the tip got stuck in a peach pit and I tried to pull it out. The other problem is that they are extremely light, so not good for say, butchering a whole chicken. This is NOT a heavy duty knife. But when cared for and used properly, no steel blade can slice cleaner or faster than these Kyocera ones. Also remember that these knives can't be sharpened. Their cutting edge last 10x longer than steel ones but they have to be sent back to Kyocera to be sharpened, don't try to hone them either.