KyoceraPremier Elite Ceramic Chef's Santoku Knife, 6-inch, Black

Excellent sharpness, cuts very smoothly. Well balanced. comes in a plastic sheath to protect the blade. A wooden sheath would be preferable.

Buy the Shin series and pay only a quarter of the price. The handle is nice but difficult to clean where the blade meets the handle. The ceramic feels thicker or stronger than the Shin but it's not any sharper. Definitely not worth 4 times the Shin.

I’m not sure the price is justified, because the previous “budget” Kyocera ceramic knife I replaced (a Revolution 5.5" Santoku I chipped on the roasting rack cutting turkey this year) was a night and day difference from another ceramic knife that was really old (I thought it was great at the time but I had no idea how much better other ceramic knives were).All the Kyocera knives are ridiculously awesome. They are so thin they are translucent and go through food without any resistance whatsoever. Without using it there’s not a great way to describe what it is like to slice through something without even feeling the knife doing the cutting. In buying this knife I was looking to the more traditional handle and the most advanced (and hardest) blade they make, to get the most chip-resistant blade possible. I can say that the knife does feel different and more solid than their other knives, but I’m not really a fan of the pretend Damascus finish across the blade. I think it just provides more resistance when going through the item you’re cutting.If I had to do it again, I would get the Innovation Black instead of this knife.

My Kyocera knife dulled faster than my old stainless steel knife.It is impossible to sharpen the Kyocera knife. There are reviews besides Amazon with the same sharpening complication with Kyocera ceramic knives.Very dissatisfied with the quality.

Absolutely love this knife! Sharpest knife I’ve ever used, cuts super thin...So watch your fingers, seriously!