Kyocera® Ceramic Red Santoku, 5½ "
Germ–resistant blade is impervious to acid, oil, and salt, so it won’t rust or brown foods. Perfectly balanced with ergonomic handle, offering precise control and reducing fatigue from repetitive cutting tasks.
This santoku knife works well with a forward and backward stroke or straight–down chop. It’s ideal for slicing boneless meat and fish or chopping vegetables. 5½ " blade. Hand wash. 5–year warranty. Made in Japan.
- Kyocera’s proprietary ceramic, Zirconia 206 is almost as hard as a diamond
- Ground to microscopic precision and polished to perfection, this knife keeps its razor sharp edge much longer than other professional blades
- Ultra lightweight knife becomes a comfortable extension of the hand
- Exceptionally thin, perfectly balanced blade enables you to make precise cuts using less pressure
- Easy–grip handle reduces fatigue
- Deep blade ensures greater knuckle clearance
- Resists germs and will not brown foods or alter the taste
- Impervious to acid, oil, and salt, so blade will never rust
- Made in Japan
- Manufacturer: Kyocera
- Material: Zirconia 206 ceramic blade, resin handle
- Dimensions: 5½ " blade
- Model: #FK–140–WH
- Warranty: 5–year warranty
- Made in Japan
Care & Usage Show
- Hand wash
New Lightweight and easy-to-use steel features a highly efficient ribbed surface for re-sharpening and a smooth surface for honing. Kyocera’s ceramic...See product page for full details »
Kyocera’s world–famous ceramic knife blades are crafted of exceptionally strong, yet lightweight zirconium oxide. Ground to microscopic...See product page for full details »
Questions & Answers
Care: Hand wash with water and liquid dish soap; do not wash in the dishwasher
Material: Diamond-ground blade, resin handle
Warranty: 5-year warranty
You would need a diamond sharpening stone to sharpen your ceramic knife. Angle the knife about 15 to 20 degrees to the stone. Swipe the knife along the blade with a sweeping motion.
Pass the knife over the diamond stone several times on each side. Wipe the blade before cutting into food.
Read more: How to Sharpen a Ceramic Knife | eHow.com http://www.ehow.com/how_4559360_sharpen-ceramic-knife.html#ixzz1XOjPyquC