Which knives are better: Cutco or KYOCERA?!


Question: 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


Answers: 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

Kyocera has a ceramic edge, this will stay sharp longer out of the box but you will never be able to sharpen it yourself, you'll have to mail it back to them at your cost and pay a fee to have them reestablish the edge. Cutco is a stainless steel offering meaning it will come just as sharp but the edge will break down a bit quicker than the ceramic, however, you can sharpen the cutco knives yourself, or have a local knife sharpener do it or, finally, I believe cutco will also sharpen them for you if you mail them back to them. Personally I am not of the opinion that ceramic knives have advanced enough yet to be of good value compared to good steel knives, so I would go with the cutco. In all honestly, personally I would choose the Shun Classic line of knives or a high grade Henckels knife, but I doubt the cutco lets you down.

really how good a kitchen knife is breaks down to how sharp it is, cutco's and other steel knives can be sharp for generations, the kyocera will be out of date in under 5 years (and very dull by then)

someone mentioned cutco knives rusting, I can tell you that if anyone has had a stainless knife rust (it's possible) it is 100% their fault and they obviously did not take basic care of their knives, ie handwashing and DRYING after use; it is not a legit knock on the product.

you also do not have to spend $80 a knife as the one person recommends (granted I did recommend shun classic's which are more lol). It's all in the steel of a knife really, there are hard to find these days but a good carbon (ie non stainless) steel knife is a joy to use as it takes an edge much quicker than the harder stainless and holds it nearly as long, being lazy bastards in the kitchen has moved the market place almost totally to stainless steel. Your cutco steel can get just as sharp as the best henckels, anyone who says other wise doesnt understand how a blade takes on an edge, his henckels may hold the edge longer but big whoop, a couple of passes on a wet stone and you're back to being as sharp as him.

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.

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 "

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!

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

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!!!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources