The Chef’s knife is the most complete and versatile of the kitchen knives, used for chopping, slicing and dicing both herbs and vegetables, fruits, meat and fish.
Mount Fuji has long been the centre of mountain worship of Japan. The Fuji kitchen knife series has been developed in recognition of the mountain as a national treasure. The knife sits comfortably in your hand thanks to the hand-made octagonal handle made from Pakka wood. The white blade made from Z206 zirconia ceramic is extremely sharp and combines with the elegant Pakkawood handle to catch the eye of the beholder.
- Ceramic blade made of white zirconia Z206.
- Pakka wood octagonal handle.
- Made in Japan.
Kyocera knives are ceramic Japanese kitchen knives. They are flexible but extremely hard. This design allows precise cuts. Kyocera is the best brand of ceramic knives from Japan.
- Sharpness: the ceramic blade will retain its original sharpness up to 15 times longer than steel blades.
- Purity: ceramic is rust-proof, impervious to acids and oils, will never brown foods and no metallic taste or smell. It is a healthy and pure alternative.
- Lightweight: ease of use due to the light weight (half the weight of steel-based knives). Ergonomic and well-balanced handles.
- Easy to clean: ceramic does not absorb any food smell or taste, so it allows a quick rinse and wipe with a kitchen towel.
- Corrosion resistance.
- The perfect complement to your cutlery.
For slicing vegetables, fruits and boneless meats, a Kyocera advanced ceramic knife is the best. Ceramic’s superior edge retention, chemical purity and lightweight make it ideal for straight slicing. However, ceramic knives do not replace your other cutlery. Steel knives are good for carving, prying, boning, cutting frozen foods, and slicing cheese.