Kitchen Knives

How They Make Kyocera Ceramic Knives

Image: Kyocera

I tried a few cheap ceramic knives from Harbor Freight several years ago. They were indeed sharp, but they were very fragile and neither of them lived more than a few months in my kitchen. Kyocera blades are much better, although they still have their uses and their limits: no chopping, no bones, no dishwashers, and no children.

Later on I got a genuine Kyocera utility knife, which did good service until my daughter used it and violated rules 1, 2 and 4. When she showed me what happened, the insanely-sharp blade had two enormous divots chipped out of it, and the carefully-packed knife went in the trash.

This video shows how they’re made from ore to blade, including the final test of sharpness in which the master sharpener slices his own finger. I wouldn’t mind seeing that level of quality control on this side of the Pacific sometimes, even though it’s more than a little creepy.

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Discussion

4 responses to ‘How They Make Kyocera Ceramic Knives

  1. Wife bought me a ceramic knife at a Fred Meyer store (owned by Kroger, for you non-Northwesterners), a Yoshi. It slices well, but does not shave hair. I don’t use it much.

  2. I’m pretty sure the master sharpener dude ran the blade across his thumbnail, not his actual finger. Its harmless, but provides some tactile feeback on the condition of the edge. I do the same thing with my knives. That workshop would be a bloody mess if the sharpening crew actually cut themselves with every blade.

    Interesting video tho’.

  3. Saw that piece on the Science channel. Thought it was great they can mass produce them, but need a master craftsman to make them sharp.

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