
Kitchen
Ten Years With a Kyocera Ceramic Knife — Worth Adding as Your Second
I have used the same white ceramic santoku almost every day for ten years and never sharpened it once. It also chipped on frozen meat. Here is what it is good at, what it cannot touch, and which one to buy.
For: Anyone thinking about a second knife for the kitchen who wants to know what it looks like after a decade.
Japan Reviewed




