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Can a knife preserve your (pricey) fruits & vegetables?

Tuesday, October 4, 2022

Prices are up in almost all areas, and food is no exception. Grocery bills have increased a whopping 13% from July 2021 to July 2022. Watching food turn brown and rotten has never been more frustrating -- that’s money being thrown in the trash. Anything to increase food shelf life can help families during the highest inflation we’ve seen in decades. Home cooking enjoyed a resurgence of popularity during the pandemic out of necessity. Once again, we’re seeing many people increase their home cooking, but this time it’s to help reduce food costs. The average home cook is willing to spend some time planning and prepping meals for great results, but it’s balanced with work and parenting commitments, grocery shopping, and other errands each day. We may dream of creating gourmet meals for the family each night, but realistically there’s only so much time in the day.


Can a ceramic knife help? In a word, yes. It’s not a cure-all, but ceramic kitchen tools don’t oxidize or break down foods like metallic knives, helping to maintain your nutritious fare longer. When fruits and vegetables are cut and exposed to air, discoloration and browning occur because the cells are severed, causing them to release enzymes. Using a metallic knife or even tearing lettuce and other vegetables by hand can cause oxidation, making food rot faster. Today’s ceramic kitchen tools help reduce prep time, preserve food and prevent fatigue from repetitive tasks.


Case in point: the knife. The sharper the blade, the better the knife. This holds true for professional chefs and home cooks alike. The difference is often that the pros continuously sharpen their knives to ensure peak performance while most home chefs are too busy or forget to hone theirs. Cooking requires a lot of prep, often cutting, slicing, dicing, julienning and more. The right, SHARP knife makes those tasks faster, easier and even fun, especially for the home cook. An ergonomic ultra-sharp knife can make you feel like you’ve got a little bit of “Iron Chef” knife skills even if you don’t know your julienne from your chiffonade.


Enter Kyocera ceramic knives. With almost 40 years of research and development in strong ceramic materials for their cutlery line, Kyocera delivers ultra-sharp ceramic blades that stay sharp up to 10x longer than traditional metal knives. Some of Kyocera's early adopters have been prominent chefs and influencers around the world as well as home cooks always looking for the latest kitchen tools to help with meal prep.


The Company’slatest invention, INNOVATIONblack, builds on those decades of development with a new patented fusion of ceramic materials to double the blade’s razor-like sharpness. An industry-standard paper cutting test, the HONDA test, verified the sharpness longevity of this newly developed Z212 blade. It was repeatedly pressed onto a stack of paper to see how many sheets of paper are cut after ongoing use. INNOVATIONblack maintained its sharpness throughout, degrading minimally after 128 cutting cycles for an excellent result.


"They simply part the food. There's absolutely no kerf, no tearing, and no bruising.”

Customer Bryan Katz after trying the patented INNOVATIONblack ceramic knives.


The ceramic used in these blades is not the same as the material used in your ceramic coffee mug. It’s a proprietary, patented fusion of zirconia and other strong ceramics. Made in Japan with exceptional quality and beauty, INNOVATIONblack's ultra-long-lasting, non-corrosive blade will never brown food and is resistant to acidic foods.The angled soft-grip handle enables precise cutting control while

reducing hand and wrist fatigue from repetitive cutting. The well-balanced, lightweight knives are fit for any professional or home cook who regularly handles fruits, vegetables, and boneless fish and meats. The series includes seven sizes ranging from approximately $45.00 to $90.00, including Paring, Utility, Slicing, Santoku, 6-inch and 7-inch Chef's knives.


Customer Bryan Katz tried INNOVATIONblack and explains the Kyocera ceramic difference: "These knives aren't sharp. They don't cut. They simply part the food. There's absolutely no kerf, no tearing, and no bruising. These blades are virtually non-existent thin. Razor-blade thin. And then sharpened even thinner. This, of course, makes them weightless too. I quickly found that I could simply push them through the peppers, but with a normal comfortable slicing motion, there simply was no pepper. We're not talking soft butter here. We're talking liquid butter. Straight-up air. I couldn't feel the pepper at all. I felt my arm moving, and then I felt a cutting board."


Kyocera was one of the first companies in the world to begin manufacturing and selling kitchen knives with blades made from fine ceramics. Since 1984, Kyocera has been continually enhancing the material technology and design of its ceramic knives, developing its product range with various colors and styles, and converting customers worldwide to fans of ceramic kitchen tools. The Company has a long history of award-winning environmental programs, and strives to develop products that reduce humanity’s carbon footprint — which led The Wall Street Journal to name Kyocera among “The World’s 100 Most Sustainably Managed Companies.” Learn more about the craftsmanship behind Kyocera's Japan-made ceramic knives here. Kyocera can also be found at,,

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