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Chef Knife Kyocera black blade 18 cm

€123.00 €100.82
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Cook knife with black blade 18 cm long, ideal for every day use to carve and cut vegetables, fruits, fish and meat without bones.
The ergonomic handle guarantees an easy and controlled grip.
Different from steel blades, the ceramic blades do no transfer the metal ions to the food and are not liable of being corroded by acids or oils contained in fruits and vegetables.
Ceramic never gets rusty.
It has half the weight of an equivalent steel blade, thus reducing the weariness during long and recurring cutting operations. Shipping time: 4-5 days
FAQs
What characterises the Ceramic Shin Black series?
It uses a more advanced, durable ceramic with a dark finish, offering longer edge life and better wear resistance while keeping ceramic lightness.
Who is it recommended for?
Users who cook frequently and want ceramic benefits with greater durability and longevity.
What is it ideal for?
Repeated prep on vegetables and fruits with consistent precision over time.
How should it be maintained?
Same ceramic rules: avoid impact/bones/frozen foods, use soft boards, sharpen with dedicated tools when needed.
What distinguishes Kyocera knives from other ceramic knives?
Kyocera stands out for build quality, production precision and the use of zirconia ceramic, an advanced material that helps deliver light weight, clean cutting and long edge retention. Compared with many more generic options, the result is a more precise, consistent and reliable user experience over time.
How do the Kyocera series differ?
The main differences concern finish, ergonomics and the level of blade development. White is more essential and lightweight, while Shin Black represents a more advanced option with a stronger sense of solidity and long-term durability.
Who are Kyocera knives suitable for?
They are ideal for users looking for lightness, cutting precision and low maintenance, especially when working with fruit, vegetables and delicate ingredients.
How do you choose the right series?
Choose White for simplicity and ease of use; choose Shin Black for a more advanced ceramic and a greater sense of durability.
What is the correct maintenance?
Hand washing, immediate drying and use on wood or polyethylene cutting boards are recommended. Sharpening should only be carried out with ceramic-specific tools, while impacts, twisting, bones and frozen foods should be avoided.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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