Kyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka Handle

TopKyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka HandleOnline


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Kyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka Handle Review

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Kyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka Handle Features :

• Ultra-sharp long life blade
• Easy to clean and use
• No metallic taste or smell; stain and rust proof
• Use on a wood or plastic cutting board
• Hand-wash and dry with kitchen towel

Kyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka Handle Description :
Kyocera's premium cutlery line features stunning Damascus-look blades. Close in hardness to diamond, these advanced ceramic knifes feature Kyotop (Hot- Isostatic pressed) "HIP" blades. These blades are fired a second time under high pressure and temperature in a sealed chamber. This process increases the density of the advanced ceramic material, resulting in greater wear resistance. The moisture-resistant, 3 riveted handles are made out of Pakka wood. The 5.5 inch blade is great for slicing, and chopping.


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Kyocera KT-140-HIP-D Kyotop Damascus 5-1/2-Inch Santoku Knife with Pakka Handle Random customer review :
first impression: impressive
I'll sum up by quoting other reviews:
very sharp; "like a razor blade with handle;" cuts the toughest meats with ease; deceptively lightweight; so sharp it demands respect, cuts like a dream.

I think the only way I will be dissatisfied after 6 or 12 months is if it breaks unexpectedly.
I've already put it front and center on the countertop, and can see I will be using it constantly.

It does not feel like a $150+ piece of hardware because it's light enough to make you think of plastic.
But the little bugger is ready for anything.

The biggest question may be cost.
Learning to sharpen steel knives is easy and quick--so for just fruits and veggies, you may not get the extra money's worth out this knife.

But 2 pros make it worthwhile for me:
No more struggling IN THE LEAST with sinewy meat, stringy fat and tough gristle (no newly-sharpened steel knife approaches the ease of ceramic on meat).
No metal taste and no...

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