Ceramic kitchen knives

Headquartered in Kyoto, Japan, Kyocera Corporation is one of the world’s leading manufacturers of fine ceramic components for the technology industry. Kyocera was born in 1959 and was known as Kyoto Ceramic Company Ltd. Kyocera Corporation is the world’s leading brand in ceramic knives.

Kyocera knives were launched in Japan in 1984. Despite their highly technical production, Kyocera believes that nothing can replace craftsmanship and many years of experience, therefore all Kyocera ceramic knives are individually ground by hand.

Ceramic knives are extremely tough and second only to diamonds in terms of hardness. Ceramic knives are amazingly sharp and require no sharpening at home.

To sharpen your knives, contact your retailer where you bought them and they will give you the details of the manufacturer or dealer and they can be professionally sharpened. Do not attempt to sharpen your ceramic knives at home with a steel, manual or electric knife sharpener, this will damage the blade and invalidate any warranty on your ceramic knives.

Kyocera uses a high quality zirconia ceramic material in its ceramic kitchen knife blades. This ensures extreme and long-lasting sharpening of your knives. Zirconia ceramic is also used for applications in the aerospace, motor and medical industries.

Kyocera knives give you ultralight knives, maintenance-free ceramic knives, trust in a leading ceramic knife brand, relentless sharpness, exceptional purity, and the perfect complement to your traditional steel knives.

Ceramic knives should not replace steel knives, just complete them. This will ensure that you have the best possible kitchen knife for every job in your kitchen.

The FK White series of knives is Kyocera’s best-selling range. The range has a white ceramic blade with a black or colored handle.

The superior ceramic material used in Kyocera knives gives each knife better edge retention.

Ceramic knives offer a ceramic blade that has unprecedented purity. The surface of the ceramic blade is resistant to acids, salts and cooking oils and is resistant to germs. This makes the knife easy to clean. Ceramic knives can be put into the dishwasher, however, simply hand wash and dry with a clean soft cloth, if they are hit by strong shocks or bump against other items in the machine, this will damage your ceramic knives.

Kyocera knives have a metal insert inside the handle so they won’t go unnoticed by metal detector scanners.

Ceramic knives are perfect for cutting boneless meats, fruits and vegetables and buy them by adding them to your collection of steel kitchen knives, it will be the perfect collection of kitchen knives.

Ceramic kitchen knives do not absorb the taste or smell of the ingredients you are cutting.

Ceramic kitchen knives are extremely lightweight, reducing manual fatigue when cutting for long periods of time, making them extremely popular with professional chefs.

The following tips should be followed to ensure a long life for your ceramic knives: –

• Don’t drop your ceramic knives on the ground; the blade can break or break.
• Do not use your ceramic knives to open lids
• Do not tilt your ceramic knives when cutting
• Do not cut frozen or bone-in foods with your ceramic knife.

It is advisable to store ceramic knives in a knife block, rather than in the kitchen drawer. Your ceramic knives can chip when they come in contact with other kitchen knives and flatware.

From British dealer Dexam International Ltd, there are 9 Kyocera FK White Series ceramic knives available in the range.

Listed below are the knives currently available and what job they would be used for:

• A ceramic kitchen knife is normally used as a small chef’s knife. If you use a regular chef’s knife, it would probably be too large for the task at hand. Hulling and slicing strawberries, slicing shallots and mushrooms would be perfect jobs for a ceramic kitchen knife.
• You would use a ceramic vegetable knife, as you say, to cut smaller vegetables and fruits; zucchini, carrots, lemons, oranges – the list is endless!
• A ceramic tomato knife would be used again as the tomato says. A tomato knife has a serrated edge that allows you to pierce the skin of the tomato and then cut the tomato into slices rather than simply mashing the tomato with a toothless knife. Ceramic tomato knives can also be used on berries, including kiwis.
• A ceramic slicing knife would be used to cut veggies, boneless meat, really anything you would slice that doesn’t have hard contents. They can also be used to carve meat.
• The ceramic chef’s knife is available in two sizes in the Kyocera FK White Series range; It purely depends on the preferences and the ingredients you are cutting. Ceramic chef knives are the most popular kitchen knives. If you own a chef’s knife, this will cover a multitude of tasks. Always make sure not to use ceramic chef’s knives for frozen food or bone-in meat. A chef’s knife with a steel blade would be more suitable.
• A ceramic nakiri knife is a Japanese version of the smart Chinese. It is used for specialized tasks like cucumber ribbons. The blade is normally double bevelled. The blade of a nakiri knife is not as wide as that of a Chinese knife.
• A ceramic santoku knife is closely related to a chef’s knife. The word santoku is basically translated as “three virtues”, which means that it can be used to cut meat, fish or vegetables. Always remember not to use your ceramic santoku knife to mince meat with bones or frozen meat. The santoku knife was a chef’s knife adapted by the Japanese from a western knife; the edge is straighter, which suits the Japanese style of cutting rather than rocking. In Japan, santoku knives are used in a home environment rather than in the professional kitchen.
• A ceramic bread knife is a serrated knife that is ideal for cutting the crust of bread or any ingredient that has a hard exterior and a smooth interior.

This guide will provide you with some useful and technical tips for buying your ceramic knives.