Ceramic Knives

We stock a range of ceramic knives by a company called Kyocera.   Kyocera started life in 1959 and was known as Kyoto Ceramic Company Ltd and is the world’s leading brand in ceramic knives.   
Kyocera’s global operations include a diverse range of products, advanced materials, components, devices, equipment, networks and services.
Kyocera ceramic knives provide the ultimate cutting utensil for every day cutting of vegetables, fruits and boneless meats.
The handles are ergonomically designed with non-slip coating; this ensures a highly controlled grip.  Kyocera ceramic knives are also comfortable in the hand.
When producing ceramic knives Kyocera use an advanced ceramic material, which is close to the hardness of diamonds.  This gives the knife a rock like edge which will not roll unlike steel blades.
The razor sharp blades on ceramic knives will retain their sharpness more than 10 times longer than steel bladed kitchen knives.
Ceramic knives will never rust and are a pure, healthy alternative to steel blade kitchen knives.  Ceramic knives will not transfer metal ions onto food or corrode from acids, salts and oils in vegetables and fruits.
Always use a wood or plastic chopping board when using ceramic knives.  This ensures you will not damage the blade on your ceramic knife.
Do not put your ceramic knives into the dishwasher.  Just simply wash by hand and dry with a soft cloth or tea towel.
As ceramic knives are not as flexible as steel bladed kitchen knives we would not recommend you use the side of the ceramic knife to smash garlic.  When carving, boning, cutting cheese or frozen food we would recommend using your steel bladed kitchen knives.  This is because these actions require twisting and flexing of your ceramic knives and again, ceramic is not a flexible material.
Remember to bear in mind when purchasing your ceramic knives they should complement your existing steel kitchen knives, not replace them.
No home maintenance is required for your ceramic knives, so you do not need to sharpen them.  They would be sent back to the supplier or distributor where they would be professionally sharpened.
The Kyocera ceramic kitchen knives we stock are from a range called the FK White Series.  We offer eight different ceramic knives from the range.  These ceramic knives include a paring knife, a vegetable knife, a slicing knife, a santoku knife, a tomato knife, a nakiri knife and two size chef’s knives,
Listed below is what ceramic knife is recommended for each cutting job.
A ceramic paring knife would be used for cutting smaller items of food.  For example hulling strawberries or dicing shallots.
A ceramic vegetable knife would be used for chopping large fruit and vegetables.
A ceramic slicing knife would be used for slicing items of food, including boneless meats.
A ceramic santoku knife would be used for boneless meats, fish or vegetables.  A santoku is a very similar knife to a western chef’s knife and was adapted by the Japanese to suit their style of chopping in a rocking motion.
A ceramic tomato knife is always serrated and is used, as the names suggests for slicing tomatoes and soft fruits.
A ceramic nakiri knife is a Japanese adaption of the Chinese cleaver and used for cutting vegetables.  The nakiri knife has a double-bevelled blade.
A ceramic chef’s knife is probably the most important tool in your kitchen.  Almost any cutting you require when cooking can be accomplished with a chef’s knife.  The most popular kitchen knife is a 20cm chef’s knife; this is the size which would normally come with any pre-packed knife block set.