You will experience the difference as soon as you pick up this ceramic chef�s knife. Kyocera offers a premier line of ceramic cutlery in the Kyotop Damascus line of professional kitchen knives.
You may also be surprised to learn just how many professional kitchens now use ceramic knives in addition to the traditional chef�s knife. But truly these blades are for everyone wishing to experience the superior quality of a ceramic chef�s knife. As soon as you discover the experience for yourself, they will become increasingly popular in kitchen as well!If you�ve ever sliced an apple in half and left it for a while, you likely discovered the brown discoloration. Ceramic does not leave the metallic residue behind that creates this visible form of oxidation. These ceramic blades leave no metallic taste or smell associated with traditional kitchen cutlery. Your fruits and vegetables will retain freshness longer, simply by switching to ceramic knives.And the unique damascus design across the blades only add to the aesthetic appeal.Th Pakka wood is engineered to perform under extreme conditions and will never warp or absorb water. This advanced line is more than just a chef�s knife, it�s an experience.�The paring knife, as well as the other two ceramic Yoshi Blade knives, performed flawlessly on fruits and vegetables we tested, as well as turkey breast. We were able to thinly slice the softest and juiciest tomatoes and get a nice slice of cooked turkey with the same knife,� said one reviewer.When making a Yoshi Blade, the material forming the blade undergoes high-pressure molding. Then it is fired at temperatures in excess of 1832� Fahrenheit. The material is then polished on a wheel to form the cutting edge, which is attached to the handle of the knife.The Yoshi Blade is an eco-friendly design that will not rust and will keep its sharp, precision edge year after year. Its blade is make of zirconium oxide, one of the most studied ceramic materials. If the term �zirconium� sounds familiar, it should. Single crystals of the cubic form of zirconia are used in jewelry � cubic zirconia. The qualities that make this faux gem stone so hard to tell from its diamond counterpart make it a strong, sharp knife that is 40 percent stronger than steel. In fact, it is the second-hardest material known to man after the diamond. And because the Yoshi Blade is made of a ceramic material, it will not rust or pit.These blades are tough. The damascus kitchen knife has been engineered for strength. Ceramic blades are often fired in a sealed chamber under high pressure. This enhances the blade density, giving it greater wear resistance.The difference between prep time that is a chore and prep time that�s a breeze can be a good, sharp knife � like the Yoshi Blade ceramic knife. This powerful knife will cut bread without smashing it. It will let you slice vegetables like a surgeon, thanks to its precision, ceramic blade. And as for cutting meat, the Yoshi Blade always stays sharp enough to cut the thickest cuts of meat.There is another interesting quality of the damascus line. These blades leave a cut so pure they won�t brown fruits and vegetables. This makes them ideal for a healthy lifestyle that includes many fresh fruits and vegetables, free of the metallic impression.Actually, it all started with sushi. Top professional chef�s first began using ceramic knives a couple decades ago for advanced preparation techniques. It was only a matter of time before the Japan blades made their way into western culture, as more and more people learned of the exceptional quality of these knives.A knife this strong requires a superior sharpening agent. Ceramic blades are diamond ground to create a razor sharp knife edge. These knives are so sharp they can hold an edge 10 times longer than other professional cutlery, even high carbon steel. Ceramic blades can last many months or years without sharpening.
You may also be surprised to learn just how many professional kitchens now use ceramic knives in addition to the traditional chef�s knife. But truly these blades are for everyone wishing to experience the superior quality of a ceramic chef�s knife. As soon as you discover the experience for yourself, they will become increasingly popular in kitchen as well!
Author: Aaron Anderson
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