Kyocera Innovation Ceramic Chef Knife 7-in Black Handle

INNOVATION white is a patented technology where design meets function. Kyocera collaborates with Tokyo designer Yohei Kuwano to enhance the knife handle design, inspired by Japanese hammers. Kyocera engineers have developed a nano-refined ceramic [zirconia and alumina] with 2x superior performance and wear resistance.

Kyocera’s proprietary ceramic formula creates a denser micro-grain ceramic blade compared to competitors. This translates to a sharper edge that retains its sharpness significantly longer.

Features

• Kyocera’s latest generation of knives feature a newly patented ceramic composition of zirconia and alumina: Z212 that stays sharp 2 times longer than conventional Kyocera ceramic blade (Z206)
• The handle gradually thins to the blade, with a tight seam for finger grip. The circular underside of the handle and slightly thicker ends prevent the knife from dropping when hands are wet.
• Hand-sharpened by skilled artisans. Unlike competitor blades that might rely solely on mechanical sharpening, Kyocera’s blades are sharpened by skilled craftspeople, ensuring anexceptionally sharp and refined cutting edge
• Blade length: 7-in (18 cm)
• The santoku knife is a versatile kitchen knife with a traditional Japanese shape but with a double-beveled cutting edge. It is perfect for slicing, dicing, and mincing fruits, vegetables, and boneless proteins
• Non-corrosive
• Dishwasher safe
• Made in Japan
• Each knife is beautifully and securly packed by the new paper and cardboard materials. The new interior cardboard inlay holds the knives securely in place, protects the blades in transit, and can be repurposed to store the knife after purchase. A sustainable packaging that has no plastic at all.
  

Understanding Ceramic Knives and Care:

Ceramic knives have outstanding sharpness that combined to the lightweight of the knife makes cutting task effortless. Based on the nature of the ceramic, these knives excel for straight cuts of fruits, vegetables and boneless meats.

Ceramic knives will last and stay sharper over time.

Ceramic knives are not meant for carving, prying, boning and cutting frozen food or cheese. These applications involve twisting and flexing, which requires a more flexible material than ceramic.

Ceramic knives in time, show some micro nicks on the blade’s edge. This is the normal process by nature of the ceramic. Despite the appearance, the existence of microchips does not constitute a manufacturer’s defect. Knives can be sent to Kyocera USA. Kyocera’s resharpening process will reestablish a new sharp edge Larger chips and broken tips can often be corrected by resharpening as well.

Ceramic knives should always be used with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates or tile. Avoid dropping on hard surfaces

For discolorations not removed by normal washing, clean the blade with a mild bleach solution