Do You Know the Best Knife for the Job?

It’s true—your go-to kitchen knife is versatile, but it isn’t always the best knife for the job.  By experimenting with a wider variety of knives, you’ll notice an immediate difference in both precision and specialized cutting tasks.  The size and texture of what you’re cutting is important!

To show you what a difference the right knife can make, we’d like to introduce many of the knives available in Kyocera’s popular Revolution Series, now offered at reduced prices.  Each advanced ceramic blade is available in white or black with an ergonomic handle for precision cuts and slices every time.  Many knives also feature a variety of brightly colored handles, from red to yellow to blue, to complement any kitchen’s décor.  Not only can you match your knives to your kitchen, but you can match your knives to the right cutting task.

3″ Paring Knife

The sharp and lightweight paring knife is like a miniature chef’s knife, ideal for intricate tasks such as peeling, deveining shrimp, seeding peppers, or carving detailed garnishes.

4.5″ Utility Knife

5″ Micro-Serrated Tomato/Utility Knife

The mid-size utility knife tackles tasks too large for a paring knife but too small for a chef’s knife, such as slicing lunch meats and larger vegetables.  Utility knives are typically available with straight or serrated edges.  In the Revolution Series, our 5” micro-serrated utility knife doubles as a tomato knife, whose fine, serrated edge is ideal for cleanly slicing through the tough skin and soft flesh of a tomato.

5″ Slicing Knife

A slicing knife generally features a thin, flexible blade to slice meats evenly and cleanly.  These knives are not meant for chopping, which can damage the blade; a sawing motion is best.

5.5″ Santoku Knife

4” Mini Santoku Knife

This well-balanced Japanese chef’s knife features unparalleled kitchen versatility, thanks to its wide blade and narrow spine.  It dices, cuts, and slices vegetables, fruits, and small-boned or boneless meats and fish with ease.  The wide blade is often scalloped to reduce friction and food sticking, and can be used to crush garlic or scoop food off a cutting board.

6″ Chef’s Knife

7″ Professional Chef’s Knife

The chef’s knife is the Western version of the all-purpose kitchen knife, with a longer, more curved blade than a Santoku blade.  The broad, curved blade tapers to a pointed tip, making it ideal for chopping and fine mincing.  Kyocera offers two lengths of chef’s knives, one slightly longer than the other.  The 6” Chef’s Knife allows greater control and is well suited for chefs with smaller hands.  The 7” Professional Chef’s Knife is well suited for professional chefs, as it will make faster cuts but can be more challenging to control.

6″ Nakiri Vegetable Cleaver

The Nakiri cleaver is a Japanese vegetable knife.  The thin blade differs from the thick blade of a traditional cleaver, so the Nakiri should not be used for cutting meat or bones.  The straight blade is perfect for easily cutting through vegetables with only downward pressure—no slicing motion necessary—to create straight, even slices every time.

7” Serrated Bread Knife

The thick-bladed bread knife features a deeply serrated edge ideal for cutting bread’s tough crust, while leaving its soft, delicate center perfectly intact.  The serrated bread knife will create even the thinnest straight cuts through hard or soft breads without smashing or tearing slices.

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