Kyocera Kizuna Santoku knife, ref: KTN-160

The word Santoku means “three virtues”, referring to the three main tasks of this kitchen knife: slicing, dicing, and mincing.

Kizuna is means bond in Japanese. The unusual design and outstanding characteristics help to create an incomparable emotional bond between the owner and the Kizuna ceramic knives. The ceramic blades are manufactured using hot isostatic pressing (HIP) technology and the material is sintered at a temperature of 1.500°C and a pressure of up to 20.000 t/m².

The blades are subsequently finished with the traditional sand garden wave structure. The stainless steel applications on the hand-made, riveted Pakkawood handle add the final touches to the aesthetic appearance. Only a knife series that represents pure perfection can carry the Kizuna name.

• Blade: black HIP zirconia ceramics with Japanese sand garden look, hand-cut.
• Handle: pakka wood, riveted.
• Made in Japan.
• Packaging: premium gift box.

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.

Ceramic advantages:

• 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.