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Kyocera Kyotop Ceramic Chef's Knife

You will experience the difference as soon as you pick up this ceramic chef's knife.  Kyocera offers a premier line of ceramic cutlery in the Kyotop Damascus line of professional kitchen knives.

This knife feels incredibly light, yet perfectly balanced in the palm of your hand.  The blade is expertly fashioned with razor sharp precision.  Pakka wood handles add a touch of elegance to the knife, not to mention the beautiful dark sheen of the wood.

Th Pakka wood is engineered to perform under extreme conditions and will never warp or absorb water.  This advanced line is more than just a chef's knife, it's an experience.

And the unique damascus design across the blades only add to the aesthetic appeal.

These blades are tough.  The damascus kitchen knife has been engineered for strength.  Ceramic blades are often fired in a sealed chamber under high pressure.  This enhances the blade density, giving it greater wear resistance.

A knife this strong requires a superior sharpening agent.  Ceramic blades are diamond ground to create a razor sharp knife edge.  These knives are so sharp they can hold an edge 10 times longer than other professional cutlery, even high carbon steel.   Ceramic blades can last many months or years without sharpening.

With a boost in productivity and efficiency, this damascus kitchen knife will impress you with a experience of zen-like precision.  These ceramic blades produce slices so thin you can actually see through them.  They maintain superior edge retention which makes them ideal for fruits, vegetables, and boneless meats like sushi.

Actually, it all started with sushi.  Top professional chef's first began using ceramic knives a couple decades ago for advanced preparation techniques.  It was only a matter of time before the Japan blades made their way into western culture, as more and more people learned of the exceptional quality of these knives.

There is another interesting quality of the damascus line.  These blades leave a cut so pure they won't brown fruits and vegetables.  This makes them ideal for a healthy lifestyle that includes many fresh fruits and vegetables, free of the metallic impression.

I first fell in love with ceramic knives when I discovered them as a wonderful compliment to raw foods preparation.  This knife is the best choice for those enjoying a living foods lifestyle.  As the diet purifies so does one's sense of taste refine accordingly.  The metallic taste of steel detracts significantly from the subtle qualities of the nutritional elements.

If you've ever sliced an apple in half and left it for a while, you likely discovered the brown discoloration. Ceramic does not leave the metallic residue behind that creates this visible form of oxidation.  These ceramic blades leave no metallic taste or smell associated with traditional kitchen cutlery. Your fruits and vegetables will retain freshness longer, simply by switching to ceramic knives.

The Kyotop knife truly adds a sense of heightened adventure to the culinary experience.  The sleek, grounded damascus blades almost dare you to push exotic creations even further, and the blade action doesn't even feel like cutting.  Often I experience an impression of effortless movement through the morsel of choice.

Kyocera ceramic knives are crafted of lightweight zirconium oxide, making them impervious to the food acids that often discolor steel products. They will never rust or stain.  The lasting beauty and longevity of these knives only adds to the value of your investment.

You may also be surprised to learn just how many professional kitchens now use ceramic knives in addition to the traditional chef's knife.  But truly these blades are for everyone wishing to experience the superior quality of a ceramic chef's knife.  As soon as you discover the experience for yourself, they will become increasingly popular in kitchen as well!

About the Author

Aaron Anderson is passionate about writing ceramic chef's knife, ceramic chef, kyocera chef knife and kyocera kyotop damascus knife articles.

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