Kyocera Ceramic Knives

Why ceramic ?

Made from Zirconium Oxide which is second in hardness only to diamond (Diamond 10 mohs ,Zirconium Oxide 8.2 mohs, Very good quality is steel 5mohs) it resists wear and holds its edge brilliantly and should not need sharpening for years !!

Because it is chemically inert the knives will not carry taint from one product to another and of course will not rust.

Ceramic knives are low maintenance and easy to clean.

These knives should NOT be put through a dishwasher for safety sake and because they are ceramic they are brittle like very high carbon steel and may chip if subjected to violent motion against other objects. Ceramic knives should be treated the same way as all first class knives….if abused…(prising something open ,twisting or using as a screwdriver) then they will break!!!!

I recommend that the knives be used on a wooden or plastic chopping board as the ceramic is extremely hard and therefore less flexible than metal blades.

What are they like to use ?

TRULY AMAZING From someone who has prided myself on the sharpness of my kitchen knives all my adult life , having a couple of these in the kitchen has really opened my eyes. I can only describe it as having the cutting ability of “grass or paper cuts” at your bidding.

Differences between the ranges

The black blade goes through an extra firing process called a “hot isostatic press” creating a tighter weave between the ceramic molecules ,creating a tougher blade.

About 30% harder than the white.

The top of the range Kyotop knives are made from Zirconium Carbide making them 20% harder than the black.They have wooden handles,come in wooden presentation boxes and are laser etched to give a Damascus finish to the blades.