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Kyocera Ceramic Chefs Knife Large 18cm
For slicing fruits, vegetables and boneless meats, a Kyocera advanced ceramic knife has no equal. Ceramic's superior edge retention, chemical purity and light weight make it ideal for straight slicing.
Even so, ceramic knives are intended to complement - not replace your other knives. The sleek, modern design will compliment your cutlery and the handle will not fade as a wood handle does. It is extremely light weight and well balanced, which makes it a pleasure to use. The ultra sharp ceramic blade stays sharper far longer than metal blades and it's possible for it to go for years without requiring sharpening.
The non-stick surface makes them easy to clean, all you need is some dish washing liquid, warm water and a cloth to wipe it clean; then dry it and store it away safely. The material is chemically inert and is therefore resistant to rust and stains, this also makes it impervious to the food acids which discolour steel products. Furthermore, there will now be no metallic taste or smell and so it maintains the fresh taste of food and it won't brown fruits and vegetables.
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How should I use my Kyocera ceramic knife?
Use it for slicing fruits, vegetables and boneless meats . Use steel knives for carving, prying, boning, cutting frozen foods and slicing cheese. Avoid flexing or prying. Always use them on a plastic or wood cutting board and avoid cutting on marble, stone or inappropriate surfaces like plates or kitchen tile.
Can I put my ceramic knife in the dishwasher?
It's dangerous if someone forgets about the knife and reaches in the wrong way. Secondly, violent motion against other objects, especially hard plates, could chip the objects or the knife.
How can I damage a ceramic knife?
You can break the tip (and possibly snap the blade off the handle) if you use a ceramic knife to pry, rather than slice. You can also chip the edge if you cut into bones. The round tip makes the knife safer to use, it will also not shatter if dropped directly on to that tip.
Where are Kyocera knives made?
Kyocera produces ceramic knives in Sendai, a small city in southwest Japan on the island of Kyushu.
Highly pure powder, patented technologies and decades of experience of our ceramics engineers make Kyocera high-performance ceramics a special high-tech material. This material makes the blade very light. The material is extremely hard, resistant to heat and corrosion, and insensitive to acids. Ceramic blades retain their sharpness for a very long time. You will come to appreciate all these advantages during everyday use of a ceramic knife from Kyocera.
The strength and density of ceramic allows grinding to microscopic precision by diamond wheels. The result is a razor-sharp blade that retains its original sharpness far longer than steel knives.
Kyocera ceramic knives are made of an advanced, high-tech ceramic called zirconium oxide (also called zirconia). This material, which is second in hardness only to diamond, was originally developed for industrial applications where metal components failed. Zirconium oxide is extremely hard, wear resistant, and chemically inert. Zirconium oxide has a hardness of 8.2 mohs (vs. steel at 5-6 mohs and diamond at 10 mohs).
The best thing about these knives, other than the fact that they do not rust, is that they only need to be sharpened after 2-3 years of use. They need to be returned to Kyocera who will sharpen them professionally for you with a diamond sharpener - the only thing suitable for sharpening ceramic! - Our killer service consultants spring into action as soon as your order comes through.
- We courier your Yuppiechef package to your door, for FREE!
- Receiving your package will literally feel like Christmas (we promise - try it out).
- When you make a purchase from us, you automatically get ordained as an official Yuppiechef.
- ..and with all of this, we offer our cool cooking tools at competitive prices.
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