Kyocera Santoku

Ceramic blades are made from advanced zirconia, which is significantly harder than steel. This allows the blade to hold an ultra-sharp edge for much longer, though it is more brittle and should not be used for prying, twisting, or cutting through bone or frozen foods.

This Santoku is excellent for slicing, dicing, and mincing fruits, vegetables, and boneless meats. Because ceramic is non-reactive, it is particularly great for produce that browns easily, like apples or avocados, as it won't impart a metallic taste.

Yes, this Kyocera model is dishwasher safe. However, for the longest blade life, we recommend hand washing with a mild detergent to prevent the blade from knocking against other utensils during the wash cycle.

The 5.5-inch length makes this knife exceptionally lightweight and nimble, which is ideal if you prefer a smaller, more controlled blade for precise chopping. It is a great size for home cooks who find full-sized 8-inch chef's knives cumbersome.

No. Kyocera's proprietary ceramic retains its edge significantly longer than steel. While it will eventually need professional sharpening, you will not need to hone or sharpen it nearly as frequently as a standard kitchen knife.