Kyotop Damascus Chef's Knife

This ceramic blade is significantly harder than steel, approaching the hardness of a diamond. This allows it to hold a razor-sharp edge for much longer, though it is more brittle and should not be used for prying, twisting, or cutting through frozen foods or bones.

HIP, or Hot Isostatic Pressing, is a manufacturing process that applies high pressure and heat to the ceramic material. This results in a denser, more durable blade that is less prone to chipping compared to standard ceramic knives.

While the Pakka wood is moisture-resistant, we recommend hand washing and drying the knife immediately after use. Dishwashers can expose the handle to excessive heat and harsh detergents that may degrade the wood over time.

No, you should avoid using glass, stone, or ceramic cutting boards. These surfaces are too hard and will dull or potentially chip the ceramic edge; a wood or high-quality plastic cutting board is best for maintaining the blade's sharpness.

Ceramic blades hold their edge for an exceptionally long time, but they cannot be sharpened with standard steel honing rods or traditional whetstones. If the blade eventually loses its sharpness, it will require a specialized diamond-grit sharpener or a professional sharpening service.