Kyocera’s ceramic knives are manufactured to the highest standard. With the ceramic blades being manufactured in Japan, their rigid production process and quality raw materials results in a top quality product that is made to last.
The elements of Kyocera’s advanced ceramic are formed in nature through thousands of years of crystallisation, extreme temperatures, and literally tons of pressure. The result is a pure, dense, unrelenting material that is 50% harder than steel and second only to diamond in hardness. It is stronger, denser blades hold edge longer than other ceramic knives.
Benefits of Kyocera Ceramic Knives
- Rustproof : Ceramic is not metal and therefore will not rust.
- Sharpness: A quality ceramic knife will cut cleanly for a long time and stay sharp ten times longer than a steel blade.
- Purity: The purity of ceramic over steel will ensure that the taste, smell or appearance of food that has been cut with a ceramic knife will never by altered. Ceramic is as pure as it gets, will never brown foods, impervious to acids and oils, no metallic taste or smell.
- Cutting Performance: cutting soft fruit, vegetables and other food such as bread and tomato etc has never been easier.
- Lightweight: a ceramic knife is typically half the weight of an equivalent steel knife. This creates a balanced and lightweight tool that is comfortable and reduces fatigue during long, repetitive cutting tasks
- Easy to clean: because the ceramic blade does not absorb any food elements, cleaning involves just a quick rinse and wipe with a kitchen towel.
Kyocera’s ceramic knives are intended to complement -not replace – your other cutlery. Use steel knives for carving, prying, boning, cutting frozen foods, and slicing cheese. And ceramic knives for everyday slicing of fruits, vegetables and boneless meats.