Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife

TopKyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef KnifeOnline


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Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Review

Nowadays Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife is one of the US bestseller This product quality is also excellent. Many Reviews has proven that this item has good quality, so most of the buyers are satisfied. You can see it from the customers opinions who have given positive responses. if you are interested in this best buy on sale, you should order soon to avoid disappointment, because this item tends to sold out quickly.


Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Features :

• Specially designed 6-inch chef knife is a daily workhorse meant to endure the challenges of constant chopping, dicing, and slicing
• High tech blade construction process creates ceramic blades with a Damascus look and a hardness comparable to diamond
• Features Kyotop HIP (Hot Isostatic Pressed) blades with greater wear resistance; blades fired under high pressure and temp in a sealed chamber to increase density
• Ultra-sharp, long-life blade holds its edge much longer than steel; doesn't impart metallic taste or smell; stain and rust proof
• Pakka wood handles are moisture resistant and triple riveted; knife works equally well on wood or plastic cutting surfaces; hand wash and dry

Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife 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 6-inch blade, great for all prep jobs, chopping, and slicing.


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Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Random customer review :
The only knife I use (almost)
"Almost" because I do need a paring knife or a bread knife on occasion. I have a nice set of Henckels knives, but they basically only get used when someone is helping me in the kitchen and I'm already using the Kyocera for something else.

This isn't exactly the same knife as I have, but it occupies the same spot in the Kyocera product lineup (I have the discontinued Ming Tsai Signature Series KC-200), and it is technically very similar: black, hot isostatic pressed tungsten-carbide blade with a wooden handle. Mine just has a slightly different handle shape and lacks the "damascus" appearance.

Anyway, I bought my Kyocera kitchen knife about 7 or 8 years ago, I've used it heavily and as my primary knife ever since then, and I have never had to sharpen it. I should qualify by mentioning that I am careful in how I use it. I don't hack at bones with it, or twist or pry anything, or cut on anything but a wooden cutting board. But with proper care, you should...

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