Reasons to Switch to Kyocera Ceramic Knives
Sometimes, steel kitchen knives can be a real pain. Sometimes you'll start to cut, only to realize that the blade has dulled after just a couple of uses. They can always be sharpened, of course, but that's an ultimately expensive and time-consuming irritation. You have to resharpen steel knives so often, it can feel like you're doing more sharpening than cutting. Fortunately, there's another option: ceramic knives, specifically Kyocera ceramic knives. They're almost as well known and loved as the Yoshi Blade, which you can find Yoshi Blade Reviews by going here.
Kyocera ceramic knives come with a number of advantages over traditional steel knives. The biggest advantage is a simple one: ceramic knives will stay sharp up to 10 times longer than standard steel blades. This means you won't need to sharpen these knives nearly as often, saving you a lot of time and hassle in the long run. Kyocera is one of the leading manufacturers of ceramic knives, so you can expect a top quality blade from them.
Kyocera ceramic knives are crafted from exceptionally durable ceramic material, generally zirconium oxide. The scientific community measures the hardness of materials according to Moh's scale of hardness, a scale from 1 to 10. Zirconia comes in at 8.5 on this scale, compared to normal or tempered steel that measures 6.5 at the highest. Kyocera ceramic knives maintain their sharpness for much longer than normal steel blades because of this. Kyocera manufactures some advanced models that reach almost a 10 on Moh's scale, making them only slightly softer than diamond. If you need any more evidence than that, consider that most steel knives are sharpened against a sharpening stone that's made of ceramic!
One unfortunate side effect of using ceramic knives is that many of them are more fragile than steel knives. They are prone to breaking when used to pry or cut especially hard foods, or foods that are frozen. If they're dropped during use, they can sometimes chip, as well. Fortunately, this limitation is surmountable through more advanced processes.
Kyocera uses a process called hot isostatic pressing, or HIP. What this procedure does is form a new compund that is every bit as hard and sharp as the standard ceramic, but is much sturdier. It also leaves the blade with a stylish black finish (though these blades are also offered in white now). The primary drawback of using Kyocera ceramic knives - their brittleness - is no longer an issue thanks to this process.
Another advantage of Kyocera ceramic knives is that they are chemically inert. This means that there's no chance of a chemical reaction affecting the way your food will taste - you'll never end up with an odd metallic taste or the like. Furthermore, the blade is resistant to germs, making for a safer meal. Finally, salts, acids and oils don't wear down ceramic blades, making them last longer than their steel counterparts.
Kyocera ceramic knives are significantly lighter than their steel counterparts. This may seem like a minor feature, but anyone who's spent an extended period performing repetitive cutting motions can appreciate the reduced fatigue of a lighter knife. The knives are also well balanced for superior comfort. Along with their sharpness and durability, the ease of use of these knives makes working in the kitchen a snap.
Since Kyocera ceramic knifes are made of some of the hardest material on earth, you may wonder how you go about sharpening when they do eventually dull. For a small fee and the cost of shipping, Kyocera will resharpen your knives for you. There's no argument that this is inconvenient, however, the inconvenience is nothing compared to constant hassle of resharpening steel blades.
For all their advantages, Kyocera ceramic blades are offered at a fair price. Any number of retail outlets and websites offer these knives, which range from $40 to $90 individually. Sets of Kyocera knives are also available; you can find some of these sets for as little as $350. While it's true that you can find cheaper knives the kind of quality that you get from Kyocera matches that of the most expensive steel pieces. These blades are comparable to Henckels knives and Wustof cutlery, which can cost hundreds of dollars for each knife. Making the switch the Kyocera ceramic knives is a choice you won't regret.
 Kyocera Ceramic 6 Chef Knife KC 130 WH  US $65.00
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 Kyocera Ceramic 55 Santoku Knife KC 80N WH US $35.00
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