Kyocera

Kyocera - the original, the best!

The knives from Kyocera are made of technical ceramics, which is a high-tech process. A technical ceramic called Zirconia is used. This is pulverized and placed in a mold and pressed at about 300 tons. The knife is then sintered in an oven at 1400 degrees Celsius for 48 hours. The knife must then be sharpened and this takes place in 3 different rounds, but only by hand. First, the raw egg must be made. When this is done, the egg is finely ground over laps to achieve the optimum sharpness. Before the knife is packed, it is tested to ensure that it can be detected in a metal detector. Finally, the knives are tested for fragility and any faults are found 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 keep the cupboard fantastically well, approx. 10 times longer than a normal steel knife.

The knives are incredibly hard and only diamond is harder than the material the knives are made of, so you can't sharpen them at home either, which makes them practically maintenance-free. If they 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.

However, there are also some things that you have to be careful with when working with a knife produced from Zirconia ceramics. The hardness means that this knife should not be used for chopping bones or other hard materials. With a hard blow, it can get notches in the egg. This can be sanded up by a professional sander. the chance of it breaking and falling on the floor is very small compared to previous ceramic knives. If it is unlucky and it falls with the tip directly into a stone floor, the tip will break off, but this can be ground up. Normally the knife will land on the handle, as this is made slightly heavier than the blade. This softens the blow a lot and therefore the chance of it splintering is very small.