Sharp 50

The small knife is intended for vegetables and fruits, the large knife is a Japanese Santoku chef's knife, intended for the main tasks of a chef. Santoku means "three values" in Japanese, in other words this knife is designed for slicing meat, fish and larger vegetables. Packed in a beautiful box, it is a great gift for a real kitchen virtuoso. WHY SHOULD YOU CHOOSE CERAMIC KNIVES? The ceramic blade cuts through any food effortlessly. Due to the smooth surface, Kyocera knives are also more hygienic, resistant to corrosion and do not give extraneous odor or metal ionization when preparing products with a lot of acids, juices, salts or aromatic substances (eg lemon, ginger, etc.). Because of these properties, ceramic knives   especially appreciated   supporters of thermally unprocessed "living food" (raw food). 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. Research has shown that thanks to KYOCERA Advanced Ceramics, the cutting edges of the blade retain their sharpness at least 10 times longer than other professional knives. KYOCERA was the first to produce a ceramic knife and remains the best-known brand in this segment. 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 - it is preferred by qualified chefs and amateur cooks all over the world! HOW TO USE CERAMIC KNIVES? 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, and the lightness of the knife will give new sensations when cutting. They are meant to complement – ​​oh   not to replace - your other knives. A ceramic knife is best suited for cutting boneless meat, fruit or vegetables.   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. Use with a plastic or wooden cutting board, do not cut on marble or stone surfaces, or on surfaces not designed for this purpose, such as plates or ceramic tiles. Hand wash only with liquid dishwashing detergent. If there are colored stains that cannot be removed by regular detergent, you can use acetone or mild bleach. Store the knife in a pouch, knife deck, or use blade guards. YOU SHOULD AVOID:   Cut frozen food or bones Drop the knife on a hard surface Wash in the dishwasher Use as a scraper Keep the blade in an open flame (ceramic conducts heat) Sharpen with a regular sharpener. Diamond stones or discs are used to sharpen ceramic knives.