The Kyocera Santoku Ceramic Knife and Y-peeler set

The Kyocera Santoku Ceramic Knife and Y-peeler set


LOS ANGELES, February 10, 2014 — Knives are a crucial and personal piece of equipment to a chef. They are the number one cooking utensil.

The Santoku Ceramic knife set includes a ceramic 5.5” blade knife and a Y-peeler. Both the knife and peeler allow foods to be peeled with precision and leave cut food without discoloration or the smell of remnant ingredients.

Ceramic knives are often made out of zirconium dioxide. Zirconium dioxide, also called zirconia, has a hardness of 8.5 on the Mohs scale of mineral hardness, making it harder than carbon steel and almost as hard as sapphire. It produces a very hard edge that rarely needs sharpening.

The 3-month test: Knives and peelers are very personal and should be tested over a long period of time to see how often you reach for them, how they hold up, and how well they do on cutting and peeling many different types of foods.

The knife: We used the Santoku Ceramic knife to cut through carrots, apples, celery, zucchini, broccoli, red bell pepper, banana and cucumbers.

The knife cut through the fruits and vegetables with ease. There was no discoloration in the foods that we tested. The knife didn’t do well when we cut food with its tip. It worked best at cutting firm and thick vegetables like carrots, apples and zucchini; it also worked well on soft foods like bananas.

The Y peeler: We used the Y peeler to peel apples, pears, carrots, cucumbers and potatoes.

The peeler was easy to grip and peeled through everything with ease. It left no discoloration.  The Y style made it easier to grip and peel foods compared to the regular straight peeler.


  • Both the Santoku knife and Y-peeler are easy to clean.
  • They are sleek in design.
  • They are sharp and have not discolored from the foods we have peeled and cut.
  • We left them in our drawer so that we could grab them at any time if we wanted to and we ended up grabbing them frequently — not out of need, but desire.
  • The company has a lifetime sharpening policy with only a shipping charge.
  • The ceramic blade is really cool.


  • The tip of the knife was not our favorite because of its in-between rounded/flat edge and pointed edge. We love using the tip of a knife when we are cutting raw foods, and this knife’s tip wasn’t great for that.
  • The knife blade is thicker than we would like.
  • The set is useful but not unique. There are quite a few knife and peeler sets on the market currently.
  • The knife cannot be sharpened at home.
  • Because the knife is ceramic, it can chip or break if dropped onto a hard surface.

Overall Rating: 1/2 cup out of 1 cup.

The Santoku Knife and Y-peeler set is a good buy for someone just starting to cook, or for someone who likes cooking gadgets. Ceramic blades are really amazing. The Kyocera website features a variety of different knives with sharper tips and larger blades that would be worth looking into.

Purchasing info: The Santoku Ceramic Knife & Y-peeler set can be purchased at for $49.95.

For more great cooking tips, recipes and stories from Chef Mary, visit her website at

Follow Chef Mary on Twitter @chefmarymoran

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.