[Seneca P]

We currently have like a 20 piece cutco knife set and i saw these KYOCERA knives, and im wondering which are better, because we are thinking about getting new knives.Thanks

[Michmax]

I've never heard of Kyocera, but I used to sell Cutco and they promised to never rust etc and the set my parents bought did and I dont think they are that great anymore. Henkels and Wustof are supposedly the best brand.

[Cooking Engineer (CE)]

Go with Cutco. Even though Cutco are stamped knives (stamped from a sheet of metal rather than honed and shaped), the Kyocera are not metal at all and are very fragile. "Kyocera kitchen cutlery is not made of metal at all. Rather, their blades are ceramic. Experts say Kyocera knives (*est. $85 for a 6-inch chef's knife) are exceptionally sharp -- and super fragile. In GQ's tests, the Kyocera shattered when dropped, while other kitchen knives suffered mostly broken tips and scratches. At Wine Spectator magazine, the Kyocera chef's knife comes in last place in a roundup of eight. Reviewer Sam Gugino says it's too light: "This one felt like a child's toy in my "































[url=http://www.consumersearch.com/www/kitchen/kitchen-knives/review.html]www.consumersearch.com[/url]

[Arniev]

Go with your CUTCO knives. These are sharp and sturdy knives.Kyocera knives on the other hand are CERAMIC KNIVES. Which means it is LIGHTWEIGHT and cuts also like steel knives.However --- ceramic knives SHATTER when dropped onto a hard surface like cement/tile floors.If you really need to get the best - BUY WUSTOF!

[RSJ]

I love my Wusthof- high grade Henckel is good too.

[Erik M]

Bottom Line = YOU GET WHAT YOU PAY FOR!!! If you want a cheap set of knives that will do an OK job, go for the Cutco. However, they will not hold their edge as long as something that is individually honed, tempered steel that has been ice-hardened, etc like Wustolf or Henckels. I paid about 80 bucks apiece for my 3 Henckels 5-Star chef's knives and wouldn't trade them for anything. They haven't lost any of their edge in 3.5 years and feel great in the hand.Just a couple of things to look for in a knife: 1) the knife should feel balanced in your hand 2) the tang on a good knife runs the entire length of the knife (the tang is the piece of steel that includes the blade)No matter which knives you choose, absolutely under NO circumstances should you EVER wash them in your dishwasher. The heat WILL warp the blade and eventually render your investment worthless. Hope this helps!!!