Go to any Japanese home, head straight to the kitchen, and open the special closet where the knives are held (vertically, of course): if there is just one knife to be found, it's going to be a santoku ("three virtues"), which means it can cut fish, meat, and vegetables equally well. If you want just one Japanese knife for your kitchen, it should be a santoku knife. And if you want to get it once and then never worry about it again, it should be a cocochical Santoku Ceramic Knife from Kyocera!
Made of powdered zirconia that has been dry-pressed and fired, the cocochical Santoku Ceramic Knife is sharper than regular steel knives, stays sharp for a longer time without the need for sharpening, doesn't rust, and isn't affected by acids in foods. In other words, it offers maximum functionality with minimum maintenance. It comes in two sizes, one with a 16 cm (6.2") blade and one with a 14 cm (5.5") blade, and in two colors (black and white), so you can choose the type that fits your needs and taste best!
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