Kyocera Revolution Series Ceramic 5.5" Santoku

The santoku bōchō (三徳包丁) is a Japanese chef’s knife that combines the best features of the gyuto, the Western-pattern chef’s knife, and the nakiri, the Japanese vegetable knife. Its name, which means “knife of three virtues,” can refer either to its ability to cut meat, fish, and vegetables, or to the three functions of slicing, chopping, and dicing. The broad blade and gently curving edge, much like the nakiri, allow it to chop and dice produce more easily and comfortably than the gyuto. The downward-curving tip, a compromise between the square end of the nakiri and the narrow tip of the gyuto, facilitates fine cutting without sacrificing any chopping power.

Kyocera's zirconia ceramic is among the hardest blade materials in the world, meaning that these knives will hold their razor-sharp edge effectively indefinitely. Their hardness also makes them brittle and unfeasible to sharpen.

Kyocera knives feature an ergonomic handle of molded polypropylene resin.

While ceramic knives are dishwasher-safe, for best results, we recommend wasing your knife by hand with warm water, soap, and a soft sponge or dish towel.

To prevent edge chips, avoid impacts with hard surfaces. Don't chop bones, shells, or frozen food, and cut only on a wood or bamboo cutting board. Don't leave your knife where the edge might come in contact with something hard, such as in a sink or a drawer with other knives.

Store your knife so that the edge is protected from abrasion and impact. We recommend a magnetic stand, but you can also use a knife block with horizontal slots. If you must keep it in a drawer, use an edge protector. See our storage options here.

Due to their hard and brittle nature, ceramic knives are not compatible with most sharpening methods.

This product is covered by Kyocera's 1-year limited warranty.