ceramic kitchen knives

06-07-2023

Headquartered in Kyoto, Japan, Kyocera Corporation is one of the world’s leading manufacturers of fine ceramic components for the technology industry. Kyocera began life in 1959 and was known as the Kyoto Ceramic Company Ltd. Kyocera Corporation is the world’s leading brand of 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, which is why all Kyocera ceramic knives are individually ground by hand.

Ceramic knives are extremely strong and second only to diamonds in terms of hardness. Ceramic knives are amazingly sharp and won’t require sharpening at home.

To sharpen your knives, contact your dealer where you bought them from and they will give you 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 void any warranty on your ceramic knives.

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

Kyocera knives bring you ultra-lightweight, 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 shouldn’t replace your steel knives, just compliment them. This will ensure that you have the best kitchen knife possible 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 ceramic blade surface is resistant to cooking acids, salts and oils and resists germs. This makes the knife easy to clean. Ceramic knives can go in the dishwasher, however simply hand wash and dry with a clean soft cloth, if they take heavy hits or hit other parts of the machine this will damage your ceramic knives.

Kyocera knives have a metal insert inside the handle so they cannot be missed through metal detectors.

Ceramic knives are perfect for slicing boneless meats, fruits and vegetables and by adding them to your collection of steel kitchen knives, you will have the perfect kitchen knife collection.

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

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

The following tips should be followed to ensure the long life of your ceramic knives:-

• Don’t drop your ceramic knives on the floor; the blade may split or break.
• Do not use your ceramic knives to open lids.
• Do not tilt your ceramic knives when cutting
• Do not cut frozen food or food with bones with your ceramic knife.

It’s a good idea to store ceramic knives in a knife block, rather than in your kitchen drawer. Your ceramic knives can chip if they come into contact with other kitchen knives and cutlery.

From UK distributor Dexam International Ltd there are 9 Kyocera FK White Series ceramic knives available in the range.

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

• A ceramic paring knife is normally used as a small chef’s knife. If you use a regular chef’s knife, it would probably be too big for the task at hand. Peeling and slicing strawberries, cutting shallots, and slicing mushrooms would be perfect jobs for a ceramic paring knife.
• A ceramic vegetable knife would be used to, as it says, cut smaller vegetables and fruit; zucchini, carrots, lemons, oranges – the list is endless!
• A ceramic tomato knife would again be used for, as it says, tomatoes. A tomato knife has a serrated edge that allows it to pierce the skin of the tomato and then slice the tomato instead of simply shredding the tomato with a non-serrated knife. Ceramic tomato knives can also be used on soft fruits, including kiwi.
• A ceramic slicing knife would be used to slice vegetables, boneless meat, really anything you’d slice that doesn’t have hard contents. They can also be used to carve meat.
• The ceramic kitchen knife is available in two sizes in the Kyocera FK White Series range; It purely depends on preference and the ingredients you are buying. Ceramic chef’s knives are the most popular kitchen knives. If you have a chef’s knife, this one will cover a multitude of tasks. Always make sure not to use ceramic chef’s knives for frozen foods or meat with bones. A chef’s knife with a steel blade would be more suitable.
• A ceramic nakiri knife is a Japanese version of the Chinese knife. This is used for specialized tasks like cucumber strips. The blade is normally double beveled. The blade of a nakiri knife is not as wide as that of a Chinese butcher knife.
• A ceramic santoku knife is closely related to a chef’s knife. The word santoku basically translates to “three virtues,” which means it can be used to cut meat, fish, or vegetables. Always remember not to use your ceramic santoku knife to chop 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 Japanese-style cutting rather than rocking. In Japan, santoku knives are used in a domestic setting rather than in the professional kitchen.
• A ceramic bread knife is a serrated knife that is ideal for cutting bread crusts or any ingredient that has a hard exterior and a soft interior.

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