Care and Use: Getting the Most from Your Ceramic Knife

With proper care, your Kyocera advanced ceramic knives will provide a lifetime of precision. Because our blades are exceptionally hard, they require a different approach than flexible steel.

Master the Motion

Our knives are designed for an effortless, smooth slicing motion. Unlike the forceful "up-and-down" chopping required by heavy steel, a Kyocera blade should glide through food with minimal pressure.

Kyocera is your go-to tool for precision tasks:

• Produce: All fruits, vegetables, and leafy herbs.
• Proteins: Boneless meats and fresh fish.
• Detail Work: Slicing, dicing, and mincing with extreme accuracy.

When to Reach for Steel

Ceramic is prized for its hardness, but it does not flex. For tasks requiring prying or high-impact force, a metal knife is the better tool. To avoid chipping your blade and to protect your warranty, please avoid:

• Hard/Frozen Foods: Do not use on frozen items, bones, or heavy-rind produce (e.g., pumpkins, winter squash, or coconuts).
• Dairy: Avoid slicing through large blocks of hard cheese.
• Prying & Smashed Garlic: Never use the blade to pry (like removing an avocado pit) or to smash items with the side of the knife.

The Right Surface

• Use: Bamboo, wood, or plastic cutting boards.
• Avoid: Glass, marble, tile, or stone surfaces, which can cause the edge to micro-chip.

Simple Maintenance

• Hand Wash Only: Simply rinse with water and a mild detergent. For stubborn surface stains, a gentle scrub with baking soda works wonders.
• Safe Storage: Store in a knife block, tray, or protective sheath. Avoid loose storage in drawers or sinks to prevent accidental damage and ensure safety.
• Sanitization: Blades are completely non-porous and can be safely sanitized with a mild bleach solution if needed.