It took a while for chefs all over the world to discover that Japanese kitchen knives could stand shoulder to shoulder a French Sabatier or a German Wusthof knife. Back in the 1980s and 1990s, though, the Japanese took the craft of kitchen knives one step further with ceramic knives that are harder than steel, don't rust, are non-magnetic, and since they have strong resistance to acids, are better at slicing boneless meat, vegetables, and fruit. If this sounds like a knife you want for your kitchen, Kyocera's cocochical Ceramic Slicing Knife is the best starting point!
The cocochical Ceramic Slicing Knife is an ergonomically designed utility knife with a blade of 12.5 cm (4.9") and shaped like a regular Western knife (longer and thinner than the average Japanese kitchen knife). This means it can be used for practically anything from raw ingredients to cooked food and even for peeling fruit. Like all ceramic knives, it is incredibly light (40 g, or 1.4 oz, for a 244 mm, 9.6" long knife), it can take up to 110°C (230°F) of heat and you can put it in the dishwasher and dryer. Oh, and it comes in black or white so it can blend right in your kitchen!
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