The handles are comprised of resin and are shaped ergonomically to sit most comfortably in the hand. Upon picking them up for the first time, you will notice a difference between these ceramic chef knives and classic steel knives almost immediately: these are exceptionally light.
The real difference, however, lies in the blades. Their composition occurs over an expanse of both time and distance, with the zircon to forge the blades being mined in Australia, then refined into zirconium, finally sent to Japan for forging into simply the sharpest blade on the market. What does that all mean to you? Superior cutting, first off. These blades are razor-sharp, being honed not by steel, but rather on a diamond-tipped spinning wheel.
One note of caution, though. Ceramic knives are extremely brittle, and therefore not appropriate for boning fish or cutting that which requires side-to-side motion. You’re likely to chip your blade. Careful also not to drop them, as the same outcome is likely. Hand washing is recommended.
Use the Santoku for cutting, slicing and chopping boneless meats and veg. This knife is a workhorse and will likely get the most use of any knife in your collection. The paring knife works wells for peeling fruits and veg and slicing small ingredients like garlic.
Ceramic blades don’t cause oxidation the way steel does, so no more brown potatoes or apples; even lettuce stays green after cutting. The blade on a ceramic knife won’t absorb odors, either. Bottom line: these chef knives slice through soft foods cleanly and hard foods with absolute ease. This set is perfect for nearly all uses!
Buy this 2 piece set of Kyocera ceramic knives for £99.99