Ceramics Knives

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Ceramics Knives

The ceramic Japanese knives Kasumi and Kyocera are ideal to peel and to cut vegetables, fruits, fished, meats, sausage. The ceramic knives cannot use for short bones, frozen or excessively hard food. The principal advantage of these knives is that it is one of the most hygienic utensils, the ceramics are stainless, do not have pores and therefor...

The ceramic Japanese knives Kasumi and Kyocera are ideal to peel and to cut vegetables, fruits, fished, meats, sausage. The ceramic knives cannot use for short bones, frozen or excessively hard food. The principal advantage of these knives is that it is one of the most hygienic utensils, the ceramics are stainless, do not have pores and therefore, absorb neither smells nor flavors of the food

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Ceramics Knives There are 17 products.

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  • Kasumi Ceramic Knives

    Kasumi ceramic knives are made out of zirconium oxide particles. The zirconium oxide is hardened at approximately 1500 degrees Celsius in a special kiln. The result is a material which is second only to diamonds in hardness. The particles of zirconium oxide from which the Kasumi blades are fashioned are particularly fine. These finer particles allow for the smallest amount space between the ceramic molecules. This results in the hardest Kasumi Ceramic Knife available. The major benefit of using zirconium oxide is that it does not wear as quickly as stainless steel. Therefore, it stays sharper longer. It may stay sharp for a year or longer depending on frequency of use. There are also several other benefits to using ceramic. Ceramic will not tarnish, rust or stain, since ceramic is chemically inert. Ceramic knives will not give a metallic taste to your food. They are easy to clean merely by rinsing with soap and water. They do not have to be thoroughly dried before storing. AS WITH ALL KNIVES, WE DO NOT RECOMMEND PUTTING THESE KNIVES IN THE DISHWASHER. Just as there are many advantages to ceramic knives, there are also some disadvantages. See Product Care and Warranty Information. The handle on the Kasumi ceramic knives is ergonomically designed to perfectly fit anyone?s hand. The handle of each size knife is weighted so that each is perfectly balanced with its respective blade. The handles are made of polypropylene which requires no special maintenance or care.

  • Kyocera Ceramic Knives

    The material of which there are done the ceramic knives Kyocera contains a high percentage of oxide of circonio. The result is a material which hardness only is overcome by that of the diamond.The major benefit of the knives of ceramics Kasumi, it is a wear slower than the stainless steel. It remains the knife sharpened during more time.

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Showing 1 - 17 of 17 items
Showing 1 - 17 of 17 items