ceramic knife

Detailed Product Description

ceramic knife :

Model Number:KBY-A6b

size :6 inches

the blade color: white

our ceramic knives can bear 2-meter drop test.

1.made of zirconia ceramics
2.high hardness,never need to be resharpened
3.no smell transfer between different foods

4.no rust, no color change, no corroding, environmentally friendly

5.light, easy to use

the packing : each in a white box

THE port is : SHENZHEN OR GUANGZHOU

Min. Order Quantity:500 PIECES

Delivery Time:WHITIN 30 DAYS

THE FOB PRICE:USD

Payment Terms: L/C OR T/T 

1. What is a ceramic knife?

It is made of precise ceramics under high pressure so it is called ceramic knives. It is made of zirconia ceramics, so called ceramic steel.

2. Why do we use ceramic knives?

Firstly, cerramic knives are very sharp and hard. A quality ceramic knife blade will slice food very thin, for years without needing to be resharpened. it's among the hardest materials on earth with HRA90, only after diamond with HRA100, so it won't give way to the abrasion that comes with daily use the way stainless steel does. Secondly, ceramic blades are regarded as "chemically inert," meaning they will have no effect on the flavor or appearance of foods they come into contact with. The ceramic material's pores are so tightly closed that there is virtually no opportunity for any transfer of taste or smell between foods, such as garlic and apples. No color change will happen to foods you've sliced as sometimes occurs with steel blades because ceramic doesn't react to acids and other agents in food. Thirdly, ceramic knives are very light. The same size stainless blade weighs significantly more.  

Fourthly, Over the long term, ceramic knives retain their like-new appearance better than stainless because they don't pit, rust or corrode.

3. What kind of food are ceramic knives used for?

Ceramic knives are not suitable for the food which need slashing or chopping, such as bones and fishbone, so except for that, you can use ceramic knives for frozen meat, vegetables, fruit, sashimi, and bamboo shoots without shell, meat, seafood, shellfish without shell, ETC.

4. Do ceramic knives need grinding after long-term use?

With high hardness HRA90, ceramic knives are only inferior to the hardest substance in the worlddiamond(100), so you do not need to grind it at all as long as you do not drop it, do not chop or slash, dont hit it on hard things.

5. Is there any particular smell after cutting food with ceramic knives?

Traditional metal knives leave particular smells. The reason is that there are lots of pores on their surface, and thus the food residue will stay in them when cutting. The ceramic material's pores are so tightly closed that there is virtually no opportunity for any transfer of taste or smell between foods, such as garlic and apples. As ceramic knifves are regarded as chemical inert, they don't react to acids and other agents in food.

6. Do we need special kitchen utensil to tie in with when using ceramic knives?

Ceramic knives can cut alone, so you do not need any special implement when cooking, you just use it with general kitchen utensils you have at home.

7. Do ceramic knives need any special maintenance after using?

Generally, it will be ok with water washing after using. If the surface color changes, wash it with bleach or neutral detergent, and then dry it.

8. What should we pay attention to when using ceramic knives?

You must not chop or slash with ceramic knives or hit it on hard things. If there is a notch on the knife edge, it can not be mended or is not be able to be grinded like metal knives. Besides, keep them out of reach of the children since ceramic knives are extremely thin and sharp.