Santoku ceramic knife Kyocera

WHO IS THE SANTOKU KNIFE FOR?

Santoku means “three values” in Japanese, in other words this knife is designed for filleting meat, fish and vegetables. This is the Japanese equivalent of the chef’s knife we know.

WHAT IS SPECIAL ABOUT CERAMIC KNIVES?

The ceramic blade cuts through any food effortlessly. Thanks to the smooth surface, Kyocera knives are also more hygienic, resistant to corrosion and do not give extraneous odor or metal ionization when preparing products with a lot of acids, juices, salts or aromatic substances (eg lemon, ginger, etc.). Because of these properties, ceramic knives especially appreciated supporters of thermally unprocessed “living food” (raw food).

HOW TO USE CERAMIC KNIVES?

Ceramics are not a full substitute for steel. KYOCERA ceramic knives have no equal for cutting fruits, vegetables and boneless meat. Ceramics stay sharp longer, and the lightness of the knife will give new sensations when cutting. They are meant to complement oh not to replace – your other knives. A ceramic knife is best suited for cutting boneless meat, fruit or vegetables. Use steel knives for slicing, boning, frozen foods and cutting cheese. Ceramic knives break and chip more easily than steel ones. Handle them with care. Use with a plastic or wooden cutting board, do not cut on marble or stone surfaces, or on surfaces not designed for this purpose, such as plates or ceramic tiles. Hand wash only with liquid dishwashing detergent. If there are colored stains that cannot be removed by regular detergent, you can use acetone or mild bleach. Store the knife in a pouch, knife deck, or use blade guards.

YOU SHOULD AVOID:

Cut frozen food or bones

Drop the knife on a hard surface

Wash in the dishwasher

Use as a scraper

Keep the blade in an open flame (ceramic conducts heat)

Sharpening with a regular sharpener: Diamond stones or discs are used to sharpen ceramic knives.