Thread: Misc Anyone Have Kyocera Ceramic Knives?
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Old 02-09-2009, 07:31 PM   #21
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They're pretty easy to chip. Personally, I stay away.

I've become a HUGE fan of Japanese steel. Two things: They use a harder steel than Western knives (like Wusthoff, Henckle's, etc.). They use the harder steel so they can sharpen at a lesser angle, making it so their knives can get physically sharper than other knives, and hold their edge as a Western knife would.

I love Tojiro blades from www.japanesechefsknife.com. They're not terribly expensive, but very good. A good 8-inch chef's knife is about $90.

Another place, which is a lot of fun because they're great knives and beautiful to look at are the knives at Watanabe Blade | http://watanabeblade.com/english/

I bought a left-handed set from Watanabe, and I've been very impressed. The santoku from them is sweet.

My brtoher bought me my first Japanese knife a few years ago for Christmas. I've never looked back, and bought a number of others.
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