Knife Tool

"Satoru" in Japanese means "wisdom" or "enlightenment" - it suggests the right choice for you. These knives are an excellent choice for professionals and amateurs who appreciate the optimal price-quality ratio. The total length of the knife is 21.7 cm. Blade length 10 cm. Blade width 1.9 cm. Thickness at the bottom 1.6 mm. The weight of the knife is 70 g. About the manufacturer: " SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Follow in the city.   The purpose of the company is to produce reliable and durable kitchen tools and " SATAKE CUTLERY MFG. Co., Ltd." continues its mission - adhering to the highest quality standards   designs and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with   modern technologies. Qualified craftsmen   carefully crafted Japanese kitchen knives are the result of their passion for their work.   And the town of Seki, where the factory is located, is famous for its unique and traditional blacksmithing methods that are more than 700 years old   history. It began in the Kamakura era (1185-1333), when a famous swordsman   Motoshige moved to Seki where he began to forge his own swords and teach others the craft. The area around Seki was surrounded by large pine forests where the blacksmiths could get the charcoal they needed, and it also had adequate water, making the city of Seki a suitable place for making swords. Over time, the number of craftsmen increased and more than 300 smiths lived here and produced the best samurai swords during the Muromachi era. (1336-1573). The city of Seki then flourished as a center for the production of samurai swords and became famous throughout Japan. After the Haitorei Sword Prohibition Act (1876) issued in the Meiji period, the demand for them decreased significantly, but the masters in their   improved blacksmithing   applied the skills   for the production of knives and agricultural implements. Even now, the city of Seki and its surroundings are known as one of the most famous knife-making areas in the world. Kitchen knives made here occupy more than 50% of the Japanese market and are valued for the highest quality standards.

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Kyocera ceramic knife for peeling vegetables and fruits FK-075 WH What are KYOCERA ceramic knives made of? Kyocera ceramics - created by nature, improved by science. The raw material for ceramics, like diamonds or sapphires, is created by nature during millennia-long crystallization processes, subjected to extreme temperatures and enormous pressure. The result of these processes is a pure, dense, strong material, more than 50% stronger than steel and close to diamond in strength. Long-lasting and resistant to corrosion, ceramic parts are often used in surgery as bone substitutes. These ceramics are also used in space satellites, racing car brake systems and other applications where extreme wear resistance is required. When metal can no longer withstand the loads, ceramics are chosen. KYOCERA ceramic knives - they are preferred by qualified chefs and amateur cooks all over the world You will immediately feel the difference when you pick up a KYOCERA ceramic knife. Special feeling - incredibly light, but perfectly fits your palm. The blade is razor sharp. But you will experience the benefits of ceramics only after trying the knife. Imagine thin, almost transparent slices. Only a knife that stays sharp for a long time can cut them. KYOCERA was the first to produce a ceramic knife and remains the best-known brand in this segment. Ceramic knives are an ideal addition to your knife collection. Ceramics are not a full substitute for steel. For cutting fruits, vegetables and boneless meat. KYOCERA ceramic knives have no equal. Ceramics stay sharp longer, the lightness of the knife will give new sensations when cutting. They are designed to complement, but not replace, your other knives. Use steel knives for slicing, boning, frozen foods and cutting cheese. Ceramic knives break and chip more easily than steel ones. Handle them with care. ADVANTAGES OF CERAMIC KNIVES: SHARP, PURE AND LIGHT Incomparable sharpness Ceramic knives are harder than steel ones. The differences between various steel knives are negligible compared to ceramic ones. KYOCERA ceramic knife blades retain their sharpness more than 10 times longer than any steel knife, even carbon steel. The new ceramic, carbon and stainless steel blades have been tested on Honda's sharpness tester. In these machines, the blades cut a layer of paper sheets with equal force. Paper was used because it loosens the blade faster than e.g. vegetables. After 1000 paper cuts, the ceramic blade was still much sharper than other knives. Incomparable purity Ceramic knives do not change color or taste at all when they come into contact with food. the products do not brown, there is no metallic taste or smell. Some fruits and vegetables are full of acids and will quickly damage steel knives if left unwashed. The same thing happens to steel from blood or flesh juices. Stains may appear on ceramics, but extremely rarely. It is easy to clean - just wash and wipe. Ultra lightness Ceramic knives and tools are half the weight of their steel counterparts. Using them is a pleasure. Light and perfectly balanced, KYOCERA ceramic knives do not strain muscles during repetitive cutting movements. Frequently asked questions about KYOCERA ceramic kitchenware What are KYOCERA ceramic knives made of? These knives are made from an advanced high-tech ceramic called zirconium oxide. Zirconium oxide is a particularly strong, chemically inert and abrasion- and wear-resistant material. How to use a ceramic knife? It will last a long time if you cut soft fruits, vegetables, boneless meat or fish fillets. It is necessary to cut perpendicularly. Avoid bending or twisting. Always use a wooden or plastic cutting board. Do not cut on unsuitable surfaces - marble, glass or stone. Will the ceramic knife break if I drop it? If the tool is dropped at a certain angle on a hard surface - the tip can break on any knife, whether it is ceramic or steel. Unfortunately, this h