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What is a ceramic knife?
 Kyocera knife blades are made of an advanced, high-tech ceramic called
zirconium oxide (also called zirconia). Zirconium oxide is extremely hard,
wear resistant, and chemically inert. In fact, ceramic components are used
in satellites, racecar brake pads and other applications that require
extreme wear-resistance. For those components that would virtually
disintegrate if made from metal, ceramic is the material of choice. Kyocera
has been making ceramic knives for over 30 years.
Why have a ceramic knife?
The advantage of a ceramic knife is its extreme sharpness. Not only is it
sharp, it will retain its edge at least ten times longer than your best
steel knife. Kyocera ceramic knives are half the weight of traditional
knives.
Should I replace my steel knives
with Kyocera ceramic knives?
No, in fact ceramic knives are intended to complement your other cutlery.
Use steel knives for carving, prying, boning, cutting frozen foods, and
slicing cheese. Avoid flexing or prying. Always use them on a plastic or
wood cutting board and avoid cutting on marble, stone or inappropriate
surfaces like plates or kitchen tile. For slicing fruits, vegetables and
boneless meats, a Kyocera advanced ceramic knife has no equal.
Click here to read about santoku knives.
Can I sharpen my ceramic knife?
Because of the extreme hardness of the blade, Kyocera ceramic knives can not
be sharpened by the consumer. The knives should be sent to Kyocera for
sharpening and, for a nominal shipping and handling fee, they will sharpen
the knife with high tech diamond rotary equipment. The truth is that a
Kyocera knife will be used for many years in home use before it will need
sharpening. Even after several years, a "dull" Kyocera knife will probably
still be the sharpest knife in your kitchen.
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Kyocera Knives
