Kyocera’s world-famous ceramic knife blades are crafted of lightweight zirconium oxide and resist corrosion, keeping their razor-sharp edge much longer than other professional blades—even high-carbon steel. Smooth, polished blades resist germs and are impervious to acid, oil and salt, so they won’t rust or brown foods.

Comfort handles and perfectly balanced blades reduce hand/arm fatigue from repetitive cutting tasks. Hollow-ground dimples on the edge of the santoku knife create air pockets and reduce drag when cutting delicate foods. Made in Japan.

Click here to watch videos of chef Ming Tsai using Kyocera Ceramic Cutlery.