WORLDWIDE SHIPPING
Links
Language
EN
Toggle Nav
Advanced Search

+39 051 811732
My Quote
Cart 0 Shopping Cart
Menu
Account
Language
Language
EN
Share
FREE SHIPPING
on orders over €99,00 to Italy and over €199,00 to Europe
CUSTOMER CARE
AFcoltellerie Customer Service offers support before, during and after the purchase process.
Write to info@afcoltellerie.com
AF_FIDELITY
Check out our loyalty program!

Kyocera Chowa Santoku knife 14 cm - white handle

€100.60 €82.46
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.

Add to Wish List Add to Compare
Email
The 14 cm Kyocera Chowa Santoku is the Japanese-style kitchen knife for slicing, chopping and mincing vegetables, fish and boneless meat. The Chowa series (“harmony” in Japanese) has a patented Z212 zirconia ceramic blade that, according to Kyocera, keeps its edge twice as long as other Kyocera ceramic blades, and a soft-touch handle inspired by the traditional Japanese hammer: it fits the hand and its ergonomic shape helps prevent wrist fatigue. Kyocera created the ceramic knife in 1984, in Sendai, Japan. Features: - Blade length: 14 cm - Handle length: 12.7 cm - White Z212 zirconia ceramic blade, hand-sharpened - Ergonomic soft-touch handle, white - Article code: TK140WHWH Use and care: use only wooden or plastic cutting boards and avoid bones, frozen food, twisting the blade and dropping it on hard surfaces. Hand washing is recommended; models with plastic handles can go in the dishwasher if placed so that they do not knock against other items. Store in a knife block or with a blade cover.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
Read More
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Read More
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Read More
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
Read More
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
Read More
What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
Read More
What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
Read More
What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
Read More
What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
Read More
Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
Read More
European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
Read More
What characterises the Ceramic White series?
It is the most essential line: very light, sharp white ceramic blades designed for immediate precision and ease of use. The neutral properties of ceramic preserve food colour and taste.
Who is it recommended for?
Home users and enthusiasts looking to get started with ceramic knives, seeking simplicity, precision, and low maintenance.
What is it ideal for?
Fine cuts on fruits, vegetables and herbs, where clean and precise slicing matters most. Less suitable for heavy or prolonged tasks.
How should it be maintained?
Use soft cutting boards and avoid twisting or impact. Sharpening is rarely needed and should be done with dedicated tools; hand wash and dry immediately.
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.
Chat with us