Kyocera

Kyocera - the originals, the best!

Kyocera knives are made of technical ceramic in a high-tech process. The ceramic used is called zirconia. It is ground into a powder, placed in a mould and pressed at about 300 tonnes. The knife is then sintered in a kiln at 1,400 degrees Celsius for 48 hours. After that the knife is sharpened in three separate stages, all by hand. First the rough edge is ground. Then the edge is finely honed over several passes to reach optimum sharpness. Before packing, each knife is tested to make sure it can be detected by a metal detector. Finally, the knives are checked for weaknesses so that any defects are caught before packing. The handle of the Basic series is made of ergonomically shaped plastic.

Things to keep in mind:

Ceramic knives are fantastic in many ways. They hold their sharpness remarkably well, about 10 times longer than an ordinary steel knife.

The knives are incredibly hard; only diamond is harder than the material they are made of. That is also why you cannot sharpen them at home, which makes them practically maintenance-free. If they do become dull at some point, we can sharpen them in our shop.

The knives can go in the dishwasher, as there is no steel in them that can be damaged.

There are, however, a few things to be careful about when working with a knife made of zirconia ceramic. Because of its hardness, this knife should not be used to chop bones or other hard materials. A hard knock can chip the edge. This can be ground out by a professional sharpener. The risk of it breaking if dropped on the floor is very small compared with earlier ceramic knives. If you are unlucky and it lands tip first on a stone floor, the tip will break off, but this can be reground. Normally the knife will land on its handle, as this is made slightly heavier than the blade. This softens the impact a lot, so the risk of it shattering is very small.