Kyocera Ceramic Knife

Ceramic blades are significantly harder than steel, meaning they hold a razor-sharp edge for much longer without needing to be sharpened. They are also lighter and chemically inert, so they won't rust or transfer a metallic taste to your food.

No. Ceramic blades are brittle by nature and can chip or snap if used on hard surfaces like bone, frozen food, or dense rinds like squash. They are best reserved for slicing fruits, vegetables, and boneless meats.

Hand washing with warm water and a mild detergent is recommended to protect the blade's integrity. Avoid the dishwasher, as the high heat and movement can cause the ceramic to chip against other utensils.

Yes, you should only use wood, bamboo, or plastic cutting boards. Avoid glass, stone, or ceramic boards, as these hard surfaces will dull or damage the ceramic edge almost immediately.

The 5.5-inch santoku is your all-purpose chef's knife for chopping and slicing; the 4.5-inch utility knife is perfect for sandwiches and smaller produce; and the 3-inch paring knife is designed for detailed tasks like peeling or trimming small fruits.