Kyocera from Japan
Designed and crafted in Japan, Kyocera is one of the world leaders in advanced ceramic kitchen tools. The ceramic material, made from zirconium oxide, is 50% harder than steel yet light in hand, perfect for repetitive cutting tasks. The ceramic material never rusts making it perfect for other Kyocera products, such as grinders, graters, peelers, and more.
The Kyocera kitchenware range is not only high-grade ceramic technology, but with a wide range of colours available, they are a fun and decorative addition to the kitchen as well.
A Short History
Kyocera was founded in Kyoto, Japan in 1959 with the vision of creating high-tech products based on ceramic materials and components. Today Kyocera is the world’s largest and highest quality manufacturer of advanced, innovative ceramic products, including kitchen tools. In 1984 it was one of the first companies to develop and market the zirconia ceramic knife, one of their most popular today.
The Advantages of Ceramic
Kyocera Ceramic blades stay sharper 10 times longer than steel.
And their latest proprietary Z212 Black Zirconium blades stay sharper 2x longer again.
Sharp
With a hardness approaching that of diamond, Kyocera’s high-tech ceramics are produced in an environment that applies more than 1-tonne of pressure per square centimeter for an edge that can only be honed by diamond, allowing them to hold an ultra-sharp edge that, with proper care, will stay sharper for 10 times longer than a steel edge.
Combined with Kyocera’s expert finishing, this creates an edge that can be used for effortless, ultra-precise sharpening.
Ergonomic
Thanks to their ultra-lightweight design, balanced handles and superior sharpness, Kyocera’s ceramic knives reduce wrist strain, especially in repetitive dicing and chopping tasks.
Kyocera’s Ergonomic series features a fitted curved grip, designed for a traditional hold making these excellent well-rounded knives for day-to-day kitchen tasks while the Limited Series and Innovation Series both feature a carefully crafted grip with a unique shape that makes the knives easy to hold and handle with a wide variety of grip styles, making them excellent for professional chefs.
Clean
No oxides means no reactants. Kyocera’s high-tech ceramic blades don’t have the same oxides on the blade surface that traditional steel knives have, which means nothing gets left behind on the food that you cut. This means that fruit and veg won’t brown as quickly when sliced or peeled with ceramic, making it the perfect preparation knife when working with fresh produce.
Caring for Kyocera Ceramic Edges
Usage
While Kyocera’s ceramics are ultra-hard, this means that ceramic will break, rather than bend, when excessive force is applied. Take care not to twist the blade while carving, or cut fruits like pumpkin or watermelon with thick rinds that will bind the blade when cutting. Take care to avoid bones when cutting meat, or when cutting large blocks of firm cheese that again may cause binding. Never use a ceramic knife with a glass or stone cutting board, or on an unprotected benchtop.
Care
As with any high quality blade, we highly recommend washing ceramic knives by hand. Make sure to dry your knife before storing in a wooden or plastic block. If you find your knife is stained, you can follow the steps in this guide to deep-clean the knife.
Sharpening
Do not use an ordinary knife sharpener or honing steel on ceramic knives. Use a Kyocera Sharpener for ceramic knives (available here), or find a knife care specialist that offers sharpening for ceramic knives. We offer sharpening and reshaping for small chips in ceramic knives. You can learn more here, and reach out to us through our contact form here if you have any questions.