Kyocera Ceramic Chef's Knife

No, this knife is not dishwasher safe. To protect the ceramic blade from chipping or breaking, we recommend hand washing it with warm water and a mild detergent, then drying it immediately.

Ceramic blades are significantly harder than steel, allowing them to retain their edge 8 to 10 times longer. Because they are non-reactive, they won't brown your produce or transfer any metallic taste to your food.

You should avoid using this knife on frozen foods, bones, or hard rinds like squash. Ceramic is a very hard but brittle material, so it is designed for slicing fruits, vegetables, and boneless meats rather than heavy-duty chopping or prying.

The ceramic material is naturally much lighter than steel, and the synthetic polymer handle is designed to keep the overall weight low. This balance is intentional, as it helps reduce hand fatigue during repetitive tasks like chopping large amounts of vegetables.

While ceramic blades hold their edge for a very long time, they will eventually dull with regular use. Because ceramic is so hard, it requires specialized diamond sharpening tools or a professional sharpening service rather than a standard steel honing rod.