Ceramic knives are low maintenance and easy to clean. They are dishwasher safe but care must be taken to ensure that the knife is placed in a safe position so as to avoid damaging the blade. It is recommended that the knives be used on a wooden or plastic chopping board as the ceramic is extremely hard and therefore less flexible than metal blades.
Please adhere to the following instructions to avoid chipping or breaking the blade:
- Do not drop the knife, as this can cause the blade to break.
- Do not use the knife for planing or grating.
- Do not use the knife as a lever.
- Do not twist the knife during the cutting process.
- Do not use to cut frozen goods, bones or fishbones.
If the tip does break off it may still be possible to repair the knife.
What is special about Kyocera ceramic knives?
The light-weight zirconia blades are extremely sharp.
Which material is the Kyocera ceramic blade made of?
Kyocera's ceramic cutlery is made of high-grade Zirconia ceramic. This material is fired at a temperature of 1500°C (technical term: sintering) and at a pressure up to 20.000 t/sqm (HIP-procedure). Zirconia is also used in aerospace, automotive and medical technology applications.
Are there different cuts with ceramic blades?
Yes. There is a distinction between flat cut (single- or double-side cut) and the segregated cut (e.g. bread- and universal knife).
What are the recommendations for usage and maintenance?
No maintenance is required, just use the knife on a regular basis.