This range of ceramic knives are comfortable to
use, and designed specifically for the enthusiast who likes spending time in the kitchen. The gripping surface has
been ergonomically designed for comfort and cutting precision, with the blade profile of the knife being
deeper to allow for greater knuckle clearance whilst cutting.
- Ceramic blades mand
from Zirconium oxide are less than half the weight of traditional steel blades. If you spend alot of
time in the kitchen, then the importance of this soon becomes apparent.
Blade sharpness - Ceramic knives
initially became popular with professional chefs due to the extended time between blade sharpening.
With a professional diamond finished edge upon the blade, these knives will keep their edge up to ten
times longer than an equivalent high quality steel example.
No rust, no smell
- Unlike steel, a ceramic blade will not rust or chemically react with acidic
compounds or enzymes within food. Also, with certain foods lesser quality steel used in some knives
will begin to oxidize food - lessening the storage time and also affecting the flavour of
Be sure not to drop the knife, as ceramic can be
brittle and chip.
Remember to use a wooden or plastic cutting board -
otherwise the blade edge can be damaged.
When the knife requires sharpening, source a
professional equipped with a diamond grinder - the ceramic is so hard that only a diamond sharpener
AllKyocera Ceramic knivesare are available
in both white and black, and feature deeper blades for maximum knuckle
The ergonomic resin handle
allows for precise control, whilst making it easy to find and more importantly
These knives are ideal for
everyday use on vegetables, fruits and boneless meats - you will not be