Kyocera Cuts Above the Grade:

The new Kyocera Sashimi Knife

Years ago high-tech ceramics were hailed as a replacement for steel and other alloys, from car engines to watches. The process has been slower than expected but it is indeed happening and here's another application in daily life: ceramic cutlery. Leader in premier advanced ceramics, Kyocera, has launched a new Sashimi Knife that sushi chefs won't be able to live without. It only takes a few cuts to be convinced how sharp it is. The lightweight, 8.25" single-edge knife is made of a highly advanced ceramic (zirconium oxide) that is close to diamonds in hardness and fifty percent harder than steel. It will never rust and keeps its cutting edge ten times longer than regular steel blade knives.

Ming Tsai and the KC-80-WH Santoku Chef's Knife

The product received high marks from chef Ming Tsai who uses the full line of Kyocera products on his cooking shows and at his restaurant, Blue Ginger:

"The beauty of this knife is only surpassed by its unparalleled performance. And considering it will stay sharper than any other sashimi knife out there proves that beauty may be more than just skin deep."

The handcrafted knives go through a laborious creation process that includes being vacuum-sealed for 24 hours at 20,000 tons of pressure, diamond-belt grinding and precision polishing. As a result, the knives will last years without sharpening and when they do require a tune-up, Kyocera offers complimentary re-sharpening services with a nominal fee for shipping and handling.

Double-edged Slicer Mandoline

There are other benefits to using ceramic blades. The blades are truly razor sharp, ground to a microscopic precision by diamond wheels. The lighter weight sort of makes the tool an extension of your own hand. Ceramic blades also do not transfer metal ions to food.

In addition to knives, Kyocera offers an array of other kitchenware items. We like the vegetable peelers. Again, the handle is extra lightweight and they will lose neither their good looks nor "cutting edge" due to rust.

Such high-tech knives come, of course, at a price. The sashimi knife is around $800, but all other products are within a reasonable price range. The only drawbacks are that they cannot be used in certain cutting tasks where flexibility is required, such as deboning a chicken or carving squash, and that they might break under some extreme circumstances. But then again, beauty always has a price.

Call 800-537-0294 or visit www.KyoceraAdvancedCeramics.com to find a local retailer in your area.

(Updated: 01/26/07)