Kyocera ceramic knives are made of an advanced, high-tech ceramic called zirconium oxide (also called zirconia). This material, which is second in hardness only to diamond, was originally developed for industrial applications where metal components failed. Zirconium oxide is extremely hard, wear resistant, and chemically inert. Zirconium oxide has a hardness of 8.2 mohs (vs. steel at 5-6 mohs and diamond at 10 mohs).
A forged metal blade is softer than ceramic and is susceptible to chemical corrosion. Over time its edge "rolls" and "pits".
Kyocera's zirconium oxide blade resists this wear and holds its edge for months to years without sharpening.
Unlike traditional steel cutlery, ceramic knives generally do not need to be sharpened at all. However, if you would like to have your Kyocera knives sharpened,
they can be sent to the manufacturer for sharpening.
Will a Kyocera knife shatter if dropped?
Ceramic knives will not shatter if dropped. As with any knife, however, the delicate tip can
break if the knife is dropped on its tip.
How can I damage a ceramic knife?
You can break the tip (and possibly snap the blade off the handle) if you use a ceramic knife to pry, rather than slice. You can also chip the edge if you cut into bones.
Are Kyocera ceramic knives dishwasher-safe?
We do not recommend putting your Kyocera knives in the dishwasher for several reasons. Violent motion against other objects, especially hard plates, could chip the knives and damage the plates. If you have wood-handled Ming Tsai knives or Kyocera Classic knives, dishwashing can ruin the wooden handles.
And, of course, it can be dangerous to reach into a dishwasher tray and accidently grab the knife by the blade. Ceramic knives are very easy to clean with a quick wipe, since food does not stick to the blades, so we do not recommend using a dishwasher.
You can store your ceramic knivese in a conventional wooden knife block, in an in-drawer tray, or in their original package.
Why are ceramic knives so expensive?
Zirconium oxide is a relatively new, advanced material which costs more than steel. In addition, the U.S. government charges an unusually high import duty on advanced
Where are Kyocera knives made?
Kyocera produces ceramic knives in Sendai, a small city in southwest Japan on the island of Kyushu.
How are Kyocera knives made?
First, ceramic powder is molded into blade "blanks" with special high pressure presses.
Special binders in the powder allow the blanks to retain their shape
before sintering (or firing), which takes several days at extremely
high temperatures (in excess of 1000 C). The knife blanks are then ground and polished on a diamond wheel to form an edge before the handle is attached.
Which Kyocera ceramic knife is sharpest?
The Kyotop knives are the sharpest knives. Most Kyocera ceramic knives have an edge formed by one vertical
side and one angled side. The Kyotop ceramic knives have edges formed by two angled sides.
Why are some Kyocera Knives black?
The hot-pressed black ceramic knives has a special blade made of zirconium carbide, which turns black when fired. Zirconium Oxide is
even more resistant to damage from misuse or dropping.