CERAMIC KNIVES

Description

Ceramic Knives are substantially harder than steel knives, will not corrode in harsh environments, are non-magnetic, and do not conduct electricity at room temperature. Because of their resistance to strong acid and caustic substances, and their ability to retain a cutting edge longer than forged metal knives, ceramic knives are better suited for slicing boneless meat, vegetables, fruit, and bread.

ADVANCED CERAMIC: the blade of our knives holds their exceptionally sharp edge up to ten times longer than steel and won’t react with foods. The knife’s remarkably lightweight, ergonomic design reduces fatigue during repetitive chopping, mincing, and dicing. The blades are made from zirconium oxide, a state-of-the-art ceramic that holds a razor-sharp edge far longer than traditional steel.