Sakucera advanced ceramic blades offer superior edge retention, holding their edge at least 10 times longer than other professional blades, including high carbon steel.
Brand new ceramic, high carbon and stainless steel knives were put into a Honda “sharpness testing” machine. The tester holds each blade with a constant force against a stack of paper and then slides the blade 3.5 inches to produce a slicing action. Paper was used because it’s much more abrasive than vegetables. As the test is repeated 1,000 times, the ceramic blade stays sharper longer than the other two blades.
In addition to wear resistance, Sakucera advanced ceramic knives are chemically inert so foods look and taste the way they should. The smooth, polished surface resists germs and is impervious to acids, oils and salts. Clean up is easy too: simply wash and let dry.
Because they’re ceramic, Sakucera knives and kitchen tools won’t brown foods, won’t transfer a metallic taste or smell, and will never rust.
Half the weight of traditional knives and kitchen tools, these products are a joy to use. Suddenly, preparing salads, soups, omelettes and other dishes is fun again.
Perfectly balanced and lightweight, Sakucera ceramic knives reduce fatigue during repetitive cutting tasks.
Advanced Ceramics: formed by nature, perfected by science: Like diamonds and sapphires, the elements of ceramic are formed in nature through thousands of years of crystallization, extreme temperatures, and literally tons of pressure. The result is a pure, dense, unrelenting material that is 50% harder than steel, close to diamond in hardness.
Advanced ceramic is second only to diamond in hardness
Long-wearing and corrosion-free, ceramic parts are often used in bone replacement procedures
In fact, ceramic components are used in satellites, racecar brake pads and other applications that require extreme wear-resistance. For those components that would virtually disintegrate if made from metal, ceramic is the material of choice.
Ceramic knife is a high-end product which is ideal for either self use or a decent gift. It is a symbol of good quality life and great taste.
Q & A
Q: What is the difference between a black-HIP blade and a white blade?
A: A black (HIP) blade is made out of a black zirconium oxide and offers extra durability. This type of blade goes through an extra firing process called a "hot-isostatic press," creating a tighter weave between the ceramic molecules, thus creating a tougher blade. The white ceramic blade is also made out of zirconium oxide but does not go through this expensive sintering process.
Q: What are ceramic knives made of?
A: These knives are made of an advanced, high-tech ceramic called zirconium oxide (also called zirconia). Zirconium oxide is extremely hard, wear resistant, and chemically inert. For the technically minded, zirconium oxide has a hardness of 8.2 mohs (vs. steel at 5-6 mohs and diamond at 10 mohs).
Q: Will a ceramic knife break if I drop it?
A: Any knife, whether stainless steel or ceramic, will potentially break at the tip if its dropped on a hard surface at a certain angle.
Q: How can I damage a ceramic knife?
A: Two ways. First, you can chip the edge if you cut into bones. Second, you can break off the tip or snap off the handle if you use it to pry or twist.
Q: Can I put my ceramic knife in the dishwasher?
A: We do not recommend this for several reasons. First, it's dangerous if someone forgets about the knife or reaches in the wrong way. Second, violent motion against other objects, especially hard plates, could chip the objects and/or the knife. Third, dishwashers ruin wood handles. Finally, ceramic knives are very easy to clean with a hand washing or mild bleach solution (blade only).
Q: Where should I store my Sakucera ceramic knife?
A: You can store your Sakucera ceramic knife in a conventional knife block, in an in-drawer tray, or in the package.
Q: How should I use my Sakucera ceramic knife?
A:For slicing fruits, vegetables and boneless meats, a Sakucera advanced ceramic knife has no equal. Even so, ceramic knives are intended to complement -- not replace -- your other cutlery. Use steel knives for carving, prying, boning, cutting frozen foods, and slicing cheese. Avoid flexing or prying. Always use them on a plastic or wood cutting board and avoid cutting on marble, stone or inappropriate surfaces like plates or kitchen tile.