Kyocera Professional Ceramic Chef's Knife

Ceramic blades are chemically inert, meaning they won't transfer metal ions to your food or cause oxidation, which is ideal for keeping delicate produce like apples or lettuce from browning. They are also significantly lighter than steel knives, making them less fatiguing during repetitive prep work.

No, you should avoid using this knife on frozen foods, bones, or hard rinds. Ceramic is extremely hard but brittle, so applying force against dense materials can cause the blade to chip or snap.

To protect the edge of your ceramic blade, always use a wood or plastic cutting board. Avoid glass, stone, or ceramic surfaces, as these will dull or damage the blade almost immediately.

While the material itself is rust-proof, we strongly recommend hand washing. Dishwashers can cause the knife to knock against other utensils, which risks chipping the blade.

Ceramic blades hold their edge for a very long time, often years, without needing maintenance. When it eventually does need sharpening, you will need a specialized diamond-wheel sharpener, as standard steel honing rods will not work.