Being a cooking enthusiast, I love to buy things for the kitchen. I must admit that I bought my first Kyocera ceramic knife out of curiosity and without any previous research. Besides, I always trust the quality of Japanese products.
Once I used the knife I became a loyal fan of Kyocera. I’ll give you a list of 10 reasons why you’ll love your Kyocera ceramic knife too:
1. Ceramic knives are the sharpest knives for your kitchen
A metallic knife will never attain the level of sharpness of a ceramic knife, period. In addition, if you buy Kyocera’s Kyotop knives (which undergo an extra process to increase the density of the material), you will notice that the sharpness is superior to other ceramic knives.
2. It won’t brown the food as quickly after cutting
This is a great plus. Metallic knives will transfer ions to your food and accelerate the oxidation process. If you cut food with a ceramic blade, the process will be much slower.
3. A ceramic blade doesn’t rust
“Stainless steel” is a misleading word. We’ve all seen stainless steel rust. Ceramic knives are non-metallic, so they will never rust.
4. It is lighter than steel
50% lighter. Combined with its sharpness, a ceramic knife will give you better control when slicing.
5. Easy to clean
A ceramic knife’s blade is very pure. It won’t absorb or react with any oils, salts and acids. Just wash with some soap and let dry, or wipe with a kitchen towel.
6. The sharpness of the blade will last longer
At least 10 times more than a steel blade. Kyocera’s advanced ceramic is also more durable than other ceramic blades.
7. Kyocera is the world’s leading ceramic knife manufacturer
Kyocera has been developing advanced ceramic materials since its founding in 1959. More than 6 million ceramic knives being used in 35 countries proves Kyocera’s manufacturing expertise.