Kyoto/London - Over 20 million sold knives worldwide – the Japanese fine ceramics specialist Kyocera established the superior alternative to conventional steel-blade knives. Not only professional chefs appreciate ceramic blades, nowadays they can be found in home kitchens more and more often. What makes the Kyocera Knives so popular? It is the mix between the sharpness, durability, and the incomparable cutting performance.
The handiwork and years of expertise are worth the effort, as each blade is designed slightly differently, so adjustments must be made with a sense of proportion and the instincts of a skilled craftsman. Unlike conventional blades, Kyocera ceramic knives hardly ever lose their sharpness and cutting precision over the years.
Kyocera's special blade shape makes it possible to cut a wide variety of foods with the utmost precision and ease: The blade’s edge is round, and shell shaped. Due to this shape, the material is significantly more resistant to chipping which also means that the sharpness is maintained for a longer time. In addition, the shape helps to slide incomparably smoothly through the product to be cut, which simplifies the preparation of food.
3. Quality is the highest premise
Before the knives are transferred around the globe, they all have to undergo a quality inspection: The blades cut into a stack of papers. If the blade gets stuck, skips a spot or does not make a clean cut, the test is failed and the knife is removed from sale. Only if the knife approves this test without any problems, the high settled quality standards are fulfilled.
Another advantage is the amazing ease of cleaning. The corrosion-free blade does not absorb odors and can therefore be cleaned up quickly without much effort. Furthermore, the knives are also dishwasher safe.
You can find more information about Kyocera knives under this link: www.kyocera.eu/products/kitchen_products/prd/ceramic_knives/