Kyocera knives feature advanced ceramic blades.
Ceramic's strength and density allows it to be ground to a microscopically precise, rock-hard edge; Stays razor-sharp 10 times longer than conventional high-carbon steel blades.
Ceramic blades never rust and are impervious to acids, oils, and salt, so they never absorb flavour's or alter food's taste, smell, or appearance.
Typically half the weight of their steel counterparts, ceramic knives are exceptionally comfortable to use, even for lengthy, repetitive cutting tasks.
Made in Japan.
Utra-sharp 5-1/2-inch ceramic Santoku knife with white blade for a wide variety of cutting tasks, from fine chopping to dicing
Ceramic blade ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention
Totally impervious to acids, juices, oils, salts or other elements; will never rust
Lightweight, extremely balanced in the hand; ergonomic handle reduces fatigue during repetitive cutting
Hand wash only; sharpen using Kyocera electric sharpener or mail to Kyocera for free sharpening
Imported from USA
Kyocera Revolution Series new advanced ceramic with a deeper blade and redesigned handle for precise control. The 5 inch
blade slices, cuts, chops, and peels and other prep work. Sleek grounded, polished blade in white. The fine ceramic
knife leaves no metallic taste or odor and helps to maintain the freshness of fruit and vegetables.