At least $30 cheaper than other online retailers and much cheaper than in stores
18cm blade, maker is Kyocera (a well-known Japanese company) model FKR-180C WH, brand new
Shipping within Australia $9 with registered post
Ceramic Chef's Knife - Discounted Price Only $97 - Australia Wide
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You will need to discount further when you can buy signifigantly cheaper on ebay (even after adding shipping).
Dont expect a store to match ebay prices.
You get more from a store than an ebay seller will offer you.
sounds like a good knife BUT….
quote
"Dropping your knife on hard surfaces or heating the blade.
Using a twisting or prying motion when cutting and avoid foods such as frozen food, cheese and bones that may involve this type of movement.
Using the side of the blade to crush food.
Cutting food on hard surfaces such as marble, tile or plates."a heap of restrictions if this is to replace a good piece of steel!
plus you still have to purchase the sharpener to keep it sharp.
sounds like a good knife BUT….
Those restrictions are basically the same as you should follow when using any good chef knife, even a steel one.
Both Cactus and Froodo make perfectly valid points. Why are you defending the store so vigilantly anthony.
Ceramic knives are hard but delicate and brittle compared to steel. You cant just throw them around like you would with a steel knife and expect to process foods with bones without glancing thought.
They're mainly made in Japan because thats where the knife would fall right into place, cutting soft tissues of fish and sushi, and maybe other quality cuts of animal flesh.
I dont know how long it takes to blunt a ceramic knife. I hear it doesn't need resharpening when used in a home environment.
Why are you defending the store so vigilantly anthony.
I am not defending the store.
froodo said that they should discount further to compete with ebay.
I would never expect a store to beat ebay prices as stores offer things like warranty and customer service.cactus mentioned some things which you shouldn't do with this knife, i said the same things apply to a steel knife.
Using a good steel knife (any knife) on a hard surface such as marble is not something you should ever do if you want the blade to stay sharp, the same goes for using it on frozen foods or hard cheese.
If you want to bone meat then this is the wrong type of knife to use, the same goes for the same shaped knife made from steel.
You dont ever want to drop any knife as you may hurt yourself or damage the blade.
No good knife should be exposed to vast amounts of heat (eg dishwasher), a rinse under warm water is all that is needed.I have an expensive set of steel chef knives and the things cactus pointed out are either mentioned in the materials which come with the knife or are common knowledge
Using the side of the blade to crush food — like garlic! :P
A ceramic knife can be very sharp indeed. The negative aspect is the chance of damage through misuse. All knives need to be resharpened to stay in shape. If you are NOT a cook or enjoy cooking or know about ceramic knives then these blade or brands such as Global etc are not for you.
About $25 cheaper on eBay (delivered).
http://cgi.ebay.com.au/Kyocera-Ceramic-Knife-FKR180-Santoku-…
Still, good price for a local product.