Conventional wisdom has it that the Japanese don't eat much beef. In truth, since the late 1800s when they discovered some of its health benefits, it has earned its place on their table, hence the need for a special knife for it. A knife like Kyocera's cocochical Gyuto Ceramic Beef Knife, whose name (Gyuto) is a combination of "beef" and "sword." Because that's how well this knife cuts through any type of meat, thanks to its ceramic blade that holds a better edge than regular steel knives and stays sharp for longer!
Kyocera has been in the ceramic knife business for over 35 years and the cocochical Gyuto Ceramic Beef Knife is a testament to its know-how and attention to detail. The design alone is considered among the best in Japan and that's why it won the 2020 Best Design Award. It comes in white or black, has a blade of 18 cm (7"), and it weighs just 87 g (3 oz), which is extremely light for a knife made to cut through big chunks of meat. Try out its strength and precision, and you will never go back to steel!
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