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Kyocera Ceramic Knives
Ceramic knives offer practical advantages over steel, most notably their ability to hold a sharp edge for an extended period, their lightweight construction, and the fact that they are chemically inert, meaning they won't rust or alter the taste of food. As a Japanese company and a leader in advanced ceramics, Kyocera engineers its blades for precision and durability. Their product lines cater to different users: the Revolution series features the classic white ceramic blade, providing a dependable, all-purpose cutting tool perfect for everyday kitchen tasks. The Innovation series is designed for users seeking enhanced performance, utilizing a denser, black ceramic blade for even greater edge retention and often including a more ergonomic handle for added comfort and control. Whichever line you choose you can expect phenomenal performance for many years to come.
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Kyocera Innovation White 5.5-inch Ceramic Santoku, Red Handle
Thin strips of flank steak for a stir-fry and even slices of chicken breast for cutlets both depend on a sharp, straight blade. This red-handled Innovation White santoku brings a 5.5-inch ceramic edge to boneless meat, and the red handle follows the widely used color code for raw meat knives.Kyocera warns against cutting frozen food with ceramic, so let meat thaw completely first. The blade cannot rust, and Kyocera credits this generation of its ceramic with doubling the time between sharpenings. Bones, cartilage and prying all belong to a steel knife.Customers ask how we sharpen these. Only diamond will cut the ceramic, so use the RSD-01 Diamond Wheel Sharpener for routine touch-ups and send chips or heavy wear to EVERSHARP, Kyocera’s approved service (see Kyocera’s sharpening service page).
Red-Handled Innovation White KnivesTrimming and cubing go to the red paring and utility knives. Away from raw meat, the black and blue santoku cover produce and seafood. Learn More$75.00 -
Kyocera Innovation White 6-inch Ceramic Nakiri, Black Handle
A nakiri is a vegetable knife with a straight edge and a tall, squared blade. The straight edge touches the board along its whole length, so a chop through a bunch of kale or a pile of herbs cuts through completely without leaving pieces joined at the bottom. Kyocera’s 6-inch Innovation White nakiri adds a ceramic blade to that shape.Kyocera also points out that the wide blade works as a scoop for carrying chopped food from the board to a sauté pan. It suits boneless proteins as well as produce. Bone-in cuts and anything frozen should go to a steel knife, since ceramic chips under force.Knife Merchant holds authorized Kyocera dealer status, which customers raise before they order. It matters because Kyocera’s limited warranty covers only knives bought from authorized resellers.
Nakiri or Santoku?The Innovation White 5.5-inch Santoku has a pointed tip for finer work and a shorter blade. The nakiri is the better choice for chopping large amounts of vegetables. For a curved edge that rocks, see the Innovation White 7-inch Chef’s Knife. Learn More$95.00
