Ceramic knives are extremely sharp, rarely need sharpening (they stay sharp up to ten times longer than traditional steel knives), easy to clean and do not react with food. They come in a variety of sizes and colors and are a great addition to the chef's or home cook's arsenal of knives.
Kyocera ceramic knives are made of an advanced, high-tech ceramic called zirconium oxide. This material, which is second in hardness only to diamond, was originally developed for industrial applications where metal components failed. It is a very hard material, ranking 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond. It is also wear resistant, and chemically inert. This results in knives that keep their edge and can go months or years without sharpening, do not react with the food that is being prepared, are easy to clean and easy to use.
Although you might think that ceramic knives might be delicate, if one is dropped the most likely damage would be a chip in the blade which can be repaired by Kyocera. However your Kyocera ceramic knives should not be used for tasks like trying to pry or cut frozen foods.
Ceramic knives cannot be resharpened the same way as steel blades which are often sharpened with a ceramic whetstone. To sharpen the edge of a blade a material harder than the one that is being sharpened is required. Therefore ceramic knives are usually sharpened with industrial grade diamond sharpeners. If you do need to sharpen your Kyocera ceramic knives, Kyocera themselves offer a sharpening service.
All Kyocera knives come with a 5 year warranty.
