KYOCERA - made in Japan.Kyocera was established in 1959 as a small suburban workshop. Today Kyocera is a highly diversified global enterprise with approx. over 75,000 employees. We started producing Japanese kitchen knives in Sendai with blades made of zirconia ceramics as early as 1984, making us one of the pioneers. Our long- standing experience in the field of fine ceramic materials is applied to the production of high-quality, robust and sharp ceramic knives. The special properties of Kyocera ceramic knives make cooking a pleasure: the dense and smooth surface of the blade allows for the most precise cuts, the extreme hardness of the material ensures above-average edge retention, plus they are amazingly light, extremely flexible and corrosion-free. They are the ideal tools for preparing food.
Kyocera's ceramic knives are very special because of their high-quality materials and thoughtful designs: the blades are hand-ground, flexible and extremely sharp. Ceramic blades from Kyocera are made of particularly high-quality zirconium oxide ceramic, an ultra-light high-tech material that is extremely hard and corrosion-free and is also used in space travel. The dense and smooth blade surface enables a precise and wafer-thin cut and does not transport any metal ions. This makes them odourless and tasteless. The easy handling also makes ceramic knives a must-have for every kitchen, because the ultra-light tools weigh significantly less than comparable products made of steel. The ergonomically shaped handles are comfortable to hold. This makes cutting food both effortless and precise. Preparing and cooking meals with Kyocera's ceramic knives is child's play. Cleaning is also uncomplicated because the blades are dishwasher safe.
KYOCERA CERAMIC KNIVES
Kyocera's ceramic knife range comprises six series: Kizuna, Japan, Fuji, Shin Black and Shin White as well as the Gen series. The knives differ in colour, shape and handle material, but all have the same outstanding features. Thanks to the different blade sizes and shapes, they are perfect for fish, meat, vegetables and fruit. Depending on the series and size, the price starts at 29.00 euros, and other kitchen utensils such as grinders, graters and peelers are also available. In Germany, Kyocera products are sold in specialised shops and, of course, online.
VERSATILE AND YET UNIQUE
The raw material from which Kyocera ceramic blades are made is called "zirconia ceramic" and comes from the company's own mine in Australia.
At the beginning of the manufacturing process, the zirconia ceramic is ground particularly finely, thus forming the basis for an optimised density of the material.
The ceramic nanoparticles are shaped with a pressure of approx. 300 tons for over 2 minutes and then hardened in a fire at over 1,400° Celsius.
The "black" series is even processed with 20,000 tons of pressure and, after an initial hardening, is hardened a second time at over 1,500° Celsius.
After a first grinding process in the silicon carbide drum, the blanks are handed over to the master grinders: Following the traditional grinding art of the samurai in Kyoto, the entire blade surface is now ground razor-sharp in several steps by master craftsmen on the diamond wheel.
The particularly fine nanoparticles, which only Kyocera produces today, make it possible for the blade to be especially flat, flexible, extremely sharp and at the same time especially light.
These special properties ensure that the blade is more break-resistant and flexible than competing products. At the same time, the blade is extremely sharp and stays sharp for a very long time.
The special properties of Kyocera ceramic knives make cooking a pure pleasure: The dense and smooth surface of the blade enables an absolutely precise cut, the extreme hardness of the material ensures above-average cutting durability, and it is also amazingly light, extremely flexible and corrosion-free. This makes it ideal for food preparation.
Highest cutting quality with very long cutting life for very straight, fine cuts and comfortable work - preferred by sushi chefs.
In the Stiftung Warentest paper stack test, the best steel knife managed 87 pages and the Kyocera ceramic knife more than three times as much with 270 pages. Up to 3 times less force is required per cut, and it glides through the cut material noticeably easier.