Precision Paring

Fall is nearly here. That means it’s time for homework, new sweaters, chilly nights, and something sweet and cinnamon-y baking in the oven. Make the most of this season by buying (or better yet, picking) a bushel of apples and slicing them into pies, breads and cakes. The only thing more delicious than the aroma is the taste. Today’s Grommet will make fall baking even sweeter. This 3-inch paring knife is the perfect tool for slicing apples, peaches, plums and other treats from the harvest. The ceramic blade will never rust and stays sharp ten times longer than steel knives. Plus, the blade is impervious to acids, juices, oils and salt, so it won’t alter the taste, smell or appearance of your food. Kyocera’s knife weighs half of what a typical steel knife weighs, making it comfortable even for lengthy prep tasks. In fact, this knife may help you slow down and savor the season, one pie at a time.

Kyocera

Revolution Series Knives

Precision Paring

Fall is nearly here. That means it’s time for homework, new sweaters, chilly nights, and something sweet and cinnamon-y baking in the oven. Make the most of this season by buying (or better yet, picking) a bushel of apples and slicing them into pies, breads and cakes. The only thing more delicious than the aroma is the taste. Today’s Grommet will make fall baking even sweeter. This 3-inch paring knife is the perfect tool for slicing apples, peaches, plums and other treats from the harvest. The ceramic blade will never rust and stays sharp ten times longer than steel knives. Plus, the blade is impervious to acids, juices, oils and salt, so it won’t alter the taste, smell or appearance of your food. Kyocera’s knife weighs half of what a typical steel knife weighs, making it comfortable even for lengthy prep tasks. In fact, this knife may help you slow down and savor the season, one pie at a time.

Grommet Launch Conversation

Grommet Launch Conversation

  • Katie
    Katie

    Greetings from Kyocera! I'm excited to be here today to answer any questions you may have about the 3-inch paring knife from our most popular line, the Revolution series. Our paring knife features an ultra sharp blade ideal for everyday use on fruits, vegetables, and boneless meats. The blade is rust-proof and chemically inert, so no metallic taste and food remains fresh always. The ergonomic design offers maximum comfort and control on the most detailed tasks. These knives are a favorite of professional chefs and at-home cooks around the world!

  • Karen
    Karen
    9/10/2009 1:19 PM

    Katie, this knife is terrific! I saw it by chance at Sur la Table in Chestnut Hill, MA and couldn't pass it up after being thrilled with my Kyocera adjustable mandoline. It slices through fruits and veggies like butter. You just have to be careful not to nick your nails with it! Have given another mandoline as a gift and would do so with the knife as well. Thanks!

  • joanne
    joanne – Grommet Team
    9/10/2009 1:35 PM

    @Karen...great point. The white blade is deceiving, it looks harmless but it's razor sharp. Almost like a paper cut, you might not feel it immediately. Also, be sure to watch the video....Jen makes an apple pie and gets that top crust on with a quick and interesting flip move. I'll be trying that one!

  • Jules
    Jules – Grommet Team
    9/10/2009 1:56 PM

    I tried Jen's quick crust flip move last night--inspired by previewing this video a few days ago. I totally failed. Jen must have a patent pending. My crust did not detach from the upper pan. I had to pry it off. Ugly. WIll be interested in how you do--Joanne and others. Report back here, please.

  • Jennifer
    Jennifer – Grommet Team
    9/10/2009 4:33 PM

    Hey Jules and Joanne- When you get the trick to the flip of the pie crust you may even attempt pie baking during the week. It is that easy and with a really sharp paring knife like the Kyocera the apples get peeled in no time. @ Karen- You are so right to warn others about nicking your finger nails. It took me a few uses to get accustom to a sharp knife.

  • Wendy
    Wendy – Grommet Team
    9/10/2009 5:07 PM

    Even I was inspired to try this apple pie/crust trick. Jen always makes it look so easy and delicious. Thanks for the inspiration -- my husband and kids will let you know how it turns out. . .

  • Lisa Marie
    Lisa Marie
    9/10/2009 5:39 PM

    Katie...how exactly do you make and hone these knives from ceramic? Is it molded in shape?

  • Anne
    Anne
    9/10/2009 6:52 PM

    This is a perfect hostess gift!

  • Katie
    Katie – Special Guest
    9/10/2009 7:24 PM

    Hi Lisa! Kyocera ceramic, zirconium oxide, is found in the mountains of Australia (as zircon) It starts as a powder, then to a slurry, molded, then heat and pressure to seal the ceramic. The sharpening, honing, secondary and primary edge are all created through an extensive process with diamond belts and diamond wheels. Only diamond is harder than ceramic so only a diamond wheel can be used to sharpen the blades. It's pretty amazing what each knife goes through, like a fine cigar, your Kyocera knife passes through at least 12 pairs of hands before it reaches the stores! Thanks again for your interest!

  • Katie
    Katie – Special Guest
    9/10/2009 7:28 PM

    Karen, LOVE your enthusiasm! Believe me, I get it! We say once you try a Kyocera ceramic knife, it's hard to go back! The peelers are just as great - no more dull rusty metal! Yes, please keep all your nails and fingers too!

  • joanne@dailygrommet
    [email protected]
    9/10/2009 7:45 PM

    Katie....we are curious. We read that a ceramic blade knife will prevent sliced fruit (like apples) from browning. We were really interested in that feature but our testing did not prove it out ....we had some browning. Can you explain this?

  • Amy
    Amy
    9/10/2009 10:58 PM

    The idea of ceramic knives sounds so simple, yet totally practical! Are there any special care considerations for ceramic. I keep my ss knives in a butcher block now and I NEVER have the time to get them sharpened. I like that these stay sharp for so long.

  • Katie
    Katie – Special Guest
    9/11/2009 2:01 AM

    Hi Joanne! A ceramic blade will not contribute to the deterioration or browning of the food. Metal ions / metal blades will brown food quicker. Oxidation will eventually brown the foods naturally. The test for me was when I use to slice fruit for my kid's school lunches with a metal knife and brown apple slices would return in their boxes at the end of the day. Then I only sliced with ceramic knives and the fruit remained fresh enough to last until lunch time and was always consumed. Try a slicing test with metal and ceramic and you will see the difference. Thanks for your inquiry!

  • Katie
    Katie – Special Guest
    9/11/2009 2:24 AM

    Amy, good point! Ceramic is extremely hard, only diamond is harder. This means there is no give - it won't roll/dull like metal which is why it remains sharp for so much longer. When you eventually need your knives sharpened, you send them to our So Cal location for resharpening. There is a $10 s & h fee up to 2 knives. (You can go to our website for more info.) There is about a 10 day turn around time and you get your knives back as sharp or sharper. Chef's love this service! As far as other care considerations, use your ceramic knives for chopping of vegetables, fruits and boneless meats. Avoid frozen foods or bones. Simply rinse, wipe dry and store in your knife block or drawer. Your Kyocera knife will be sharp and ready for your next prep task.

  • Daniel
    Daniel
    9/11/2009 7:39 AM

    By the way, Kyocera is one of the most important companies in the world, because they make the ceramic substrates used in integrated circuits (silicon chips). Computers, cell phones, TV's, you name it. There was once a fire at a Kyocera factory that caused havoc in the whole high-tech world when it created a temporary shortage of chips everywhere.

    Anyway, the knife sounds great; I just ordered one.

  • Jules
    Jules – Grommet Team
    9/11/2009 7:58 AM

    @Dan. Wow what a great story. Thanks for telling folks about that. It makes the knives seem like important little soldiers, or something.

  • Katie
    Katie – Special Guest
    9/11/2009 1:33 PM

    Daniel, thanks for the shining accolade! Kyocera has been making advanced ceramic parts for 50 years...the name actually comes from "Kyoto Ceramic". Ceramic is used in bone replacement parts because it's one of the least invasive materials and corresion free, used as break pads in Formula-one race cars because of the wear-resistance, on the Space Shuttle because of superior heat retention, in all the swiss watch parts since they'll never rust, and the list goes on! Kyocera wanted to apply this amazing material to the kitchen...and where better than to anything with a blade - knives, peelers, slicers. Also, the mills have a ceramic grinding mechanism that won't rust so it operates smoothly and results are always fresh (think of the rust flakes in your food from the old metal mills!) We make pens with a ceramic ball tip that also won't rust so we can use water-based inks which flow best for smooth writing. There are so many other great products Kyocera has applied ceramic to, but too many to list! Visit our website for more info. Thanks again!

  • Anne
    Anne
    10/16/2009 6:44 PM

    I've had the knife now for a couple of weeks, and I love it! I didn't realize what I was missing. It makes fast work of mincing ginger and garlic, slices scallions with ease, quickly makes a fine chiffonade of fresh herbs, etc. etc. All those tiny tasks that can sometimes be awkward with other knives. A valuable addition to my kitchen.

  • Katherine
    Katherine – Grommet Team
    10/16/2009 11:27 PM

    @Anne - Thank you for stopping by and sharing your experience with us!

  • Jean Spelman
    Jean Spelman
    8/12/2011 11:30 AM

    I am anxious to purchase one of these. Tell me HOW !

  • Katherine
    Katherine – Grommet Team
    8/12/2011 12:50 PM

    @Jean Spelman: Just to the right of the video on the Grommet's main page is its shopping area. You can select the option that you would like and click the Buy Now button. If you are still having troubles you can call your order in to our customer service team at 877-862-0222 ext 210. Thanks for stopping by!

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.

 

Kyocera

Revolution Series Knives

Precision Paring

Fall is nearly here. That means it’s time for homework, new sweaters, chilly nights, and something sweet and cinnamon-y baking in the oven. Make the most of this season by buying (or better yet, picking) a bushel of apples and slicing them into pies, breads and cakes. The only thing more delicious than the aroma is the taste.

Today’s Grommet will make fall baking even sweeter. This 3-inch paring knife is the perfect tool for slicing apples, peaches, plums and other treats from the harvest. The ceramic blade will
never rust and stays sharp ten times longer than steel knives. Plus, the blade is impervious to acids, juices, oils and salt, so it won’t alter the taste, smell or appearance of your food.

Kyocera’s knife weighs half of what a typical steel knife weighs, making it comfortable even for lengthy prep tasks. In fact, this knife may help you slow down and savor the season, one pie at a time.
Read More Read Less
Daily Grommet Review Kyocera - Ceramic Paring Knife
No longer available

Grommet Launch Conversation

  • Katie
    Katie

    Greetings from Kyocera! I'm excited to be here today to answer any questions you may have about the 3-inch paring knife from our most popular line, the Revolution series. Our paring knife features an ultra sharp blade ideal for everyday use on fruits, vegetables, and boneless meats. The blade is rust-proof and chemically inert, so no metallic taste and food remains fresh always. The ergonomic design offers maximum comfort and control on the most detailed tasks. These knives are a favorite of professional chefs and at-home cooks around the world!

  • Karen
    Karen
    9/10/2009 1:19 PM

    Katie, this knife is terrific! I saw it by chance at Sur la Table in Chestnut Hill, MA and couldn't pass it up after being thrilled with my Kyocera adjustable mandoline. It slices through fruits and veggies like butter. You just have to be careful not to nick your nails with it! Have given another mandoline as a gift and would do so with the knife as well. Thanks!

  • joanne
    joanne – Grommet Team
    9/10/2009 1:35 PM

    @Karen...great point. The white blade is deceiving, it looks harmless but it's razor sharp. Almost like a paper cut, you might not feel it immediately. Also, be sure to watch the video....Jen makes an apple pie and gets that top crust on with a quick and interesting flip move. I'll be trying that one!

  • Jules
    Jules – Grommet Team
    9/10/2009 1:56 PM

    I tried Jen's quick crust flip move last night--inspired by previewing this video a few days ago. I totally failed. Jen must have a patent pending. My crust did not detach from the upper pan. I had to pry it off. Ugly. WIll be interested in how you do--Joanne and others. Report back here, please.

  • Jennifer
    Jennifer – Grommet Team
    9/10/2009 4:33 PM

    Hey Jules and Joanne- When you get the trick to the flip of the pie crust you may even attempt pie baking during the week. It is that easy and with a really sharp paring knife like the Kyocera the apples get peeled in no time. @ Karen- You are so right to warn others about nicking your finger nails. It took me a few uses to get accustom to a sharp knife.

  • Wendy
    Wendy – Grommet Team
    9/10/2009 5:07 PM

    Even I was inspired to try this apple pie/crust trick. Jen always makes it look so easy and delicious. Thanks for the inspiration -- my husband and kids will let you know how it turns out. . .

  • Lisa Marie
    Lisa Marie
    9/10/2009 5:39 PM

    Katie...how exactly do you make and hone these knives from ceramic? Is it molded in shape?

  • Anne
    Anne
    9/10/2009 6:52 PM

    This is a perfect hostess gift!

  • Katie
    Katie – Special Guest
    9/10/2009 7:24 PM

    Hi Lisa! Kyocera ceramic, zirconium oxide, is found in the mountains of Australia (as zircon) It starts as a powder, then to a slurry, molded, then heat and pressure to seal the ceramic. The sharpening, honing, secondary and primary edge are all created through an extensive process with diamond belts and diamond wheels. Only diamond is harder than ceramic so only a diamond wheel can be used to sharpen the blades. It's pretty amazing what each knife goes through, like a fine cigar, your Kyocera knife passes through at least 12 pairs of hands before it reaches the stores! Thanks again for your interest!

  • Katie
    Katie – Special Guest
    9/10/2009 7:28 PM

    Karen, LOVE your enthusiasm! Believe me, I get it! We say once you try a Kyocera ceramic knife, it's hard to go back! The peelers are just as great - no more dull rusty metal! Yes, please keep all your nails and fingers too!

  • joanne@dailygrommet
    [email protected]
    9/10/2009 7:45 PM

    Katie....we are curious. We read that a ceramic blade knife will prevent sliced fruit (like apples) from browning. We were really interested in that feature but our testing did not prove it out ....we had some browning. Can you explain this?

  • Amy
    Amy
    9/10/2009 10:58 PM

    The idea of ceramic knives sounds so simple, yet totally practical! Are there any special care considerations for ceramic. I keep my ss knives in a butcher block now and I NEVER have the time to get them sharpened. I like that these stay sharp for so long.

  • Katie
    Katie – Special Guest
    9/11/2009 2:01 AM

    Hi Joanne! A ceramic blade will not contribute to the deterioration or browning of the food. Metal ions / metal blades will brown food quicker. Oxidation will eventually brown the foods naturally. The test for me was when I use to slice fruit for my kid's school lunches with a metal knife and brown apple slices would return in their boxes at the end of the day. Then I only sliced with ceramic knives and the fruit remained fresh enough to last until lunch time and was always consumed. Try a slicing test with metal and ceramic and you will see the difference. Thanks for your inquiry!

  • Katie
    Katie – Special Guest
    9/11/2009 2:24 AM

    Amy, good point! Ceramic is extremely hard, only diamond is harder. This means there is no give - it won't roll/dull like metal which is why it remains sharp for so much longer. When you eventually need your knives sharpened, you send them to our So Cal location for resharpening. There is a $10 s & h fee up to 2 knives. (You can go to our website for more info.) There is about a 10 day turn around time and you get your knives back as sharp or sharper. Chef's love this service! As far as other care considerations, use your ceramic knives for chopping of vegetables, fruits and boneless meats. Avoid frozen foods or bones. Simply rinse, wipe dry and store in your knife block or drawer. Your Kyocera knife will be sharp and ready for your next prep task.

  • Daniel
    Daniel
    9/11/2009 7:39 AM

    By the way, Kyocera is one of the most important companies in the world, because they make the ceramic substrates used in integrated circuits (silicon chips). Computers, cell phones, TV's, you name it. There was once a fire at a Kyocera factory that caused havoc in the whole high-tech world when it created a temporary shortage of chips everywhere.

    Anyway, the knife sounds great; I just ordered one.

  • Jules
    Jules – Grommet Team
    9/11/2009 7:58 AM

    @Dan. Wow what a great story. Thanks for telling folks about that. It makes the knives seem like important little soldiers, or something.

  • Katie
    Katie – Special Guest
    9/11/2009 1:33 PM

    Daniel, thanks for the shining accolade! Kyocera has been making advanced ceramic parts for 50 years...the name actually comes from "Kyoto Ceramic". Ceramic is used in bone replacement parts because it's one of the least invasive materials and corresion free, used as break pads in Formula-one race cars because of the wear-resistance, on the Space Shuttle because of superior heat retention, in all the swiss watch parts since they'll never rust, and the list goes on! Kyocera wanted to apply this amazing material to the kitchen...and where better than to anything with a blade - knives, peelers, slicers. Also, the mills have a ceramic grinding mechanism that won't rust so it operates smoothly and results are always fresh (think of the rust flakes in your food from the old metal mills!) We make pens with a ceramic ball tip that also won't rust so we can use water-based inks which flow best for smooth writing. There are so many other great products Kyocera has applied ceramic to, but too many to list! Visit our website for more info. Thanks again!

  • Anne
    Anne
    10/16/2009 6:44 PM

    I've had the knife now for a couple of weeks, and I love it! I didn't realize what I was missing. It makes fast work of mincing ginger and garlic, slices scallions with ease, quickly makes a fine chiffonade of fresh herbs, etc. etc. All those tiny tasks that can sometimes be awkward with other knives. A valuable addition to my kitchen.

  • Katherine
    Katherine – Grommet Team
    10/16/2009 11:27 PM

    @Anne - Thank you for stopping by and sharing your experience with us!

  • Jean Spelman
    Jean Spelman
    8/12/2011 11:30 AM

    I am anxious to purchase one of these. Tell me HOW !

  • Katherine
    Katherine – Grommet Team
    8/12/2011 12:50 PM

    @Jean Spelman: Just to the right of the video on the Grommet's main page is its shopping area. You can select the option that you would like and click the Buy Now button. If you are still having troubles you can call your order in to our customer service team at 877-862-0222 ext 210. Thanks for stopping by!

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.