What I’ve Got: Kyocera Ceramic Chef’s Knife

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(This is a repost of http://designsurvivor.tumblr.com/post/156342727540/wig-kyocera-ceramic-chefs-knife with the proper #whativegot tag instead of the tag #WIG.)

Ceramic knives are deceptively powerful: compared to steel, the zirconium oxide blade is 50% sharper and holds its edge roughly 10 times as long. They are also deceptively light, especially in the hands of one used to a steel blade. This makes the cutting process less tiring and often more enjoyable, since the blade cuts more cleanly than one’s other knives. This reduced weight, however, requires a focus on accuracy instead of on speed, since speed is much more of a given yet the swift blade can nip a finger or ingredient not meant to be further cut.  

Ceramic knives are a relatively new advancement. While steel has dominated the knife market for thousands of years, ceramic blades only started to appear around 1985. In addition to the technology being new, the design of the knife feels refreshingly current when contrasted with the classic steel chef’s knife, thanks to the organic form of the black handle and smooth lines of the white blade.

Unfortunately, ceramic knives are not as all-purpose as metal tools, meaning one still sometimes needs a different knife if cutting through bones or tough vegetables (although I’ve successfully used mine to cut up a butternut squash). They also don’t set off metal detectors, except that manufacturers often add a small piece of metal to the handle to ensure they do. And cutting against a ceramic plate or surface is not advised, as it can sometimes damage the knife. Nonetheless, for its weight and sharpness, my ceramic chef’s knife is a tool I rarely cook without.

Sources:

http://kyoceraadvancedceramics.com/ceramic-advantage/frequently-asked-questions

http://www.telegraph.co.uk/foodanddrink/9341246/At-the-cutting-edge-ceramic-knives.html

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