Kyocera Santoku ceramic

Ceramic Santoku / Japanese Chef's knife with white blade and black handle. Choose between 3 different sizes.

The knife blade of pressed ceramic - the world's hardest material after diamond is very sharp from the beginning. They also maintain their sharpness for a long time. Ceramic knives are lighter than steel knives, they do not rust and are not affected by acids.

Santoku is a Japanese chef's knife that is the most common knife in Japanese kitchens and is a knife with many uses, but especially useful as a vegetable knife. The straight edge gives straight and precise cuts and makes the knife suitable for both cutting and chopping.

Choose between three different lengths of the knife blade:

FK-115WH - 11.5 cm

FK-140WH - 14 cm

FK-160WH - 16 cm

Care instructions:

Avoid using ceramic knives when deboning and cutting frozen food, seafood and hard cheeses. At the moments when the knife blade must be turned and bent, a more flexible material than ceramic is required, e.g. steel.

Avoid dropping or hitting hard surfaces.

Kyocera's ceramic knives with plastic handles are dishwasher safe, but we recommend hand washing with warm water and liquid detergent. If you use a dishwasher, we recommend putting the knife in a cutlery basket with the tip down.

Over time, you may notice that notches form on the blade edge of the knife blade. This is normal for ceramic knives and does not affect the sharpness. It depends on the hard material. You will probably find that the knife retains its sharpness well for a long time. When the knife no longer works the way you want, you can sharpen a new sharp cutting edge with a diamond edge.

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Normally 2 - 4 delivery days