ceramic santoku knife 6

Ask any chef about their most treasured kitchen tools and they don't even blink before they answer. The answer is always the same - knives. Most chefs have their own knife set and it might be wise not to get caught touching it. Chefs don't share knives even if they're usually reasonably nice people. Knives are strictly personal. Well, all right then, you'll have to get your own. This is where our Bistro Ceramic Knife line comes in. Ceramic Knives are a dream come true. Tomatoes part miraculously, boneless meat falls apart, and cutting up fruit and vegetables become a joy instead of a chore. In this regard you might say, good knives are key to a healthier lifestyle. Bodum Ceramic Knives are of exquisite quality as they're made of extremely hard and acid resistant ceramic material, which... Less

Japanese Santoku knives are extremely versatile, offering the benefits of both a cook's knife and a vegetable cleaver. This Japanese Santoku knife has a tall blade shape that makes it useful for chopping, and also allows you to use it as a scoop to pick up your chopped ingredients. Other features of this Japanese Santoku knife include a high-carbon stainless steel blade with Molybdenum Vanadium for durability, a POM handle for safe, non-slip grip, and it is even dishwasher-safe for easy cleanup. 7 blade length, 11 3/4 overall length. JK-02

Brand: Kruger CeramicsCondition : Brand NewKnife Style: Chef'sMaterial: CeramicColor: BlackBlade Finish: Polished MirrorBlade Length: 5.9Knife Length: 10.88Handle: Fiber ResinGift Box: IncludedWarranty: 5 YearShipping: Ships quick from USA

Ceramic knives are a relatively new invention and always expensive. Basically, they're made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. SHARPNESS - The materials that make up a ceramic blade is very hard. It's the second hardest material, ranked after diamonds. After it's sharpened, it can keep its razor sharp edge and will not wear out. NO METALLIC TASTE OR SMELL - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won't transfer to the next food item. SANITARY -The... Less

A must-have for every kitchen, this Oneida cutlery makes the perfect cooking companion. This handy Santoku knife provides smooth, precise cutting ideal for straight cuts of fruits, vegetables, boneless meats and more. Meal preparation is easier than ever with this Oneida Santoku knife.

Add ceramic to your kitchen, but not on a cup and saucer, on a blade with the Kyocera Ceramic 5 1/2 inch Santoku Knife. The Santoku blade is a classic Japanese shape that has grown

Ceramic knives are a relatively new invention and always expensive. Basically, they're made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. SHARPNESS - The materials that make up a ceramic blade is very hard. It's the second hardest material, ranked after diamonds. After it's sharpened, it can keep its razor sharp edge and will not wear out. NO METALLIC TASTE OR SMELL - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won't transfer to the next food item. SANITARY -The... Less

Santoku Knives - Designed with exclusive Kyocera Advanced Ceramics that is second only to diamonds in hardness, the Kyocera Revolution Santoku Knife and Adjustable Mandoline Slicer Gift Set is the perfect combo for your kitchen. The ceramic mandoline and 5 1/2 santoku hold their edge 10 times longer than even high-carbon steel blades. Part of the popular Kyocera Revolution series, the kitchen set is precision ground for a microscopically exact, rock-hard edge. Incredibly lightweight and perfectly balanced for precision control, the ultra-sharp 5 1/2 Kyocera santoku is an Asian-style multipurpose knife ideal for cubing, slicing and dicing vegetables, meats and fish. The santoku knife's thinner blade edge delivers minimal resistance and requires less pressure when cutting. The ceramic knife... Less

Exceptionally strong high-carbon chromium vanadium stainless steel is forged into a single piece, then ice-hardened to produce a durable, strong blade with a long-lasting edge. Features full tang construction, meaning the blade runs the entire length of the handle for strength and balance. Hand-ground cutting edge ensures exceptional, long-lasting sharpness. Triple-riveted handle gives the knife a solid, secure feel. Handle is made of polyxymethylene with fiberglass reinforcement for comfort, balance, grip, and durability. The Viking 7 Santoku Knife has the heft and shape of a cleaver, but also excels at chopping, mincing, and slicing tasks. The shallow depressions on the side of the blade are carefully designed to keep food from adhering to the surface of the knife. . . . . . Hand wash... Less

Ceramic knives are a relatively new invention and always expensive. Basically, they're made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. SHARPNESS - The materials that make up a ceramic blade is very hard. It's the second hardest material, ranked after diamonds. After it's sharpened, it can keep its razor sharp edge and will not wear out. NO METALLIC TASTE OR SMELL - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won't transfer to the next food item. SANITARY -The... Less