Ceramic knives and utensils
Ceramic knives are usually made of zirconia ceramics, a material that is extremely hard and offers a high corrosion resistance and a long lasting sharpness. Ceramic knives are extremely sharp and offer precise cuts. They must be used with care. The ceramic blade will retain its original sharpness up to 15 times longer than steel blades.
The ceramic blades do not contain metal ions that can brown foods or transfer a metallic taste or smell so the food will remain fresh after use. In addition, the blade will never rust and is resistant to acids, oils and corrosion.
Ceramic knives are ultra-light, half the weight of steel knives. Less effort is needed on use. Ceramic does not absorb any food smell or taste, so it allows a quick rinse and wipe with a kitchen cloth. They are great for slicing vegetables, fruits and boneless meats and fish, always on a cutting board. Chopping, cutting bones or frozen food is not recommended. Never drop the knife on the floor or on hard surfaces. Ceramic knives are not shock resistant. Dishwasher is not recommended unless it is ensured that the knife will not be bumped.