Ceramic knives, like Kyocera’s Revolution Series are durable, sharp and price efficient. But why choose ceramic knives over traditional stainless steel? Durability and sharpness, of course!<br />HYPERLINK "
<br />Sharpness<br />Ceramic knives are known for being sharp. When compared to competitors, they won’t need to be sharpened nearly as often. If you happen to need your Ceramic Knife, Kyocera offers this service under their warranty. Ceramic knives’ chemical inertness to acids, alkalis and their ability to retain a cutting edge far longer than forged metal knives makes them a excellent tool for slicing and cutting through boneless meat, vegetables and fruits. Going beyond the competition, Kyocera’s micro-grain ceramic creates a denser knife that makes the cutting edge sharper.<br />Weight<br />Kyocera’s ceramic knives are known for being half the weight of traditional knives. This helps prevent muscle fatigue during cutting while retaining balance. This makes preparing a salad, soup, omelets and other small dishes a joy again.<br />Strength<br />Kyocera uses natural elements to craft their knives. The base materials used to create ceramic knives are formed naturally from thousands of years of crystallization, extreme temperatures and intense pressurization. The result is a knife that’s 50% harder than steel, and much closer to a diamond in terms of hardness. Ceramic knives are known for their strength. When compared to metal and even carbon fiber, ceramic knives are known to beat other knives hands-down.<br />Durability<br />Ceramic Knives are more durable than other knives. Ceramic knives will do not rust and have a tendency to resist stains. Ceramic knives are also non-stick, which makes them extremely easy to clean and a pleasure to use when cooking. Over the long run, Kyocera Knives are able to withstand years of use and maintain a sharp edge. When you consider their nearly maintenance-free nature, it’s no wonder chefs such as Ming Tsai have given positive reviews of ceramic knives.<br />Why Kyocera?<br />Since Kyocera Ceramic Knives are made of highly dense compounds, they are less porous and will not transfer odors and other food particles during the cooking process; which is beneficial when dealing with strongly flavored foods such as cheese, cilantro, garlic, onions, chilies and other potent ingredients.<br />This also makes Kyocera Ceramic Knives the smart choice when considering food safety-bacteria won’t be able to stick to the blade. A traditional metal blade would need a thorough cleaning to remove the small traces of food that stick to the blade, while Kyocera Ceramic Knives need only a light cleaning.<br />Ceramic knives are cost efficient, durable and retain their sharp edge far longer than traditional stainless steel knives. Ceramic knives will not wear as easily as other knives, so they’ll last for years to come.<br />