The Kyocera 14cm Santoku Ceramic Knife stops the mucking around needed to get regular knives sharpened twice a year. Unlike stainless steel knives it stays sharp for around ten years.
When the time comes after a decade or so, Kyocera will sharpen them for you for around the cost of regular knife sharpening.
Ceramic blades are the absolute best knife for raw foods (sushi, for example) because they leave no metallic taint. They're particularly brilliant for fruit and vegetables because ceramics don't react and discolour the flesh - the browning when you cut an apple or lettuce doesn't happen with a ceramic knife.
Ceramics are reputed to be the next hardest thing to diamond. The blades cut gloriously and effortlessly. Whilst ceramic knives aren't for dishwashers (who'd want something so sharp in there anyway ?) or for cutting bones (meat cleavers exist for this), the crucial truth is that they're sharper for much much longer than other knives.
Kyocera's Ceramic Knives have been in use in Japan for two decades. The Santoku style knife is the biggest selling knife style in Japan. The broad blade makes it even more perfectly suited to raw food and vegetarian diet preparation. And it looks really cool.
· Made in Japan
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