Advanced Ceramic Revolution Series Knife, Black Blade 6-inch Nakiri Vegetable Cleaver Black FK-150N BK-BK

Excellent knife, use for more than a year now and is sharp like the first day. Only use common sense and use properly and the knife will las sharp for ever.

Whoever named these knives Chinese or Asian cleavers--or even vegetable cleavers--did the world a profound disservice. The minute some folks get their hands on a "cleaver" they try to hack through a steer's shin bone with it. End of knife. A cleaver is a heavy butcher's tool made for hacking, more of a hatchet than a knife. This is a Chinese-style all purpose knife. In some Chinese kitchens, this may be the only knife you find. It is made for cutting vegetables and meat without bones. That is all it is made for except that the wide blade makes it easy to scoop up whatever it is that you have just rent into little pieces. This one is ceramic. It is very sharp. It will stay very sharp for years if not mistreated. The blade is a bit narrower than most steel Chinese knives but plenty wide enough to scrape up your garlic and celery. Cut only on a wooden or plastic block. Do not hack or pry. Do not try to resharpen it yourself. Pack it back to Kyocera and they'll put a new edge on it and get it back to you quickly at no charge. One other thing. Do not try to crush garlic by laying the blade over a clove and smacking it with the heel of your hand. You are likely to end up with a broken blade and shards of very hard ceramic embedded in your flesh. It is much tougher than glass but if you think of it as glass you'll take better care of it. This truly is a superb knife. I hope you enjoy yours as much as I do mine. Good cooking to you!

Great knives. Have some of the other styles and they have retained their sharpness for years / outperform steel blades for cutting things like vegetables. Blades can chip sometimes as they are ceramic but doesn’t impact performance much, they are much thinner than steel & slice through most things like butter.

I currently have 4 Kyocera knives and have broken two of the Santoku knives over the years. I hand wash, dry then place directly into the holder. I bought a Kyocera branded holder specifically for these knives which works great. They don't stain, stay extremely sharp and are a joy to use especially when cutting tomatoes. I broke my two knives once by trying to cut through an entire bulb of garlic. The root was pretty hard and I think I twisted a bit while cutting. The blades are pretty strong when pressure is applied straight down but very fragile if you twist. You could break one on an apple. The other time I dropped it on the floor. I understand the risks of them being fragile but they are so nice to use that I accept cutting produce (without pits) or boneless meat. The Santoku and peeler set I think is a great valu. I also bought the pearing knife, 5" slicing and Nakiri. Add to your wish list and watch for price drops then get a lower priced one to try. It's a luxury but I'd replace any one that breaks again.

THE vegetable cleaver....almost. It doesn't have the weight of a really big blade to get through tough stuff like pumpkins or melons or a whole head of cabbage but once the big knofe action is done, this is the knife for prepping vegetables. It is light, sharp, easy to maintain and just allows you to power through swiftly and with less fatigue. The only think better are my Shun KenOnion knives but at many times the price.