“The first time I picked up a ceramic knife, I immediately fell in love with the incredibly sharp edge, balanced design and how it stays sharp chop after chop and slice after slice.  I am even more excited in helping find new ceramic applications for the home kitchen". - Ming Tsai -

Ming Tsai’s approach of pursuing a balanced lifestyle focuses on his healthy East-West style of cuisine.  By blending the traditions and flavors of the East with those of the West, Ming creates food that excites the palate and entices the eyes with a balance of tastes, contrasting ingredients, textures and colors.  Kyocera, with headquarters located in Kyoto, Japan, mirrors Ming’s approach by combining the strengths of the East with those of the West. 

Although Ming Tsai initially helped design his own signature line of knives, he was so impressed with the quality of Kyocera cutlery, that he endorses the entire line of products. In addition to an array of fantastic knives, Kyocera offers graters, peelers, and mandolins, all of which feature the Kyocera ceramic advantage. All of these products possess the same superior quality of Ming’s signature series and he is able to bring consumers the entire line of cutlery.

Click here to lean more about the new Limited Edition custom-made, 8.25" single-edge Sashimi Knife.   What Every Sushi Chef Cannot Live Without

CARE & USE INSTRUCTIONS

 Congratulations on the purchase of your new Kyocera Fine Ceramic Knife.  Your knife has a unique blade made out of zirconium oxide, an advanced ceramic close in hardness to diamond.  This special blade will hold its edge much longer than steel, will never rust or stain, and will never alter the taste of food.  Your Kyocera knife is also lightweight and easy to clean up.  To maintain your professional knife, please follow the instructions below: 

How To Use Your Kyocera Ceramic Knife

• Your Kyocera ceramic knife works best for slicing boneless meats, fruits and vegetables.  Avoid flexing or prying or carving into bones.

• Use with a plastic or wood cutting board.  Avoid cutting on marble or stone or inappropriate surfaces like plates or kitchen tile.

• Hand wash with water and liquid dish detergent.  A mild bleach solution or acetone will remove any discoloration not removed by normal washing.

• Protect your knife by storing with a knife sheath, knife block or place in knife tray.

You should avoid the following:

• Cutting frozen foods or bones.

• Dropping on hard surfaces.

• Carving, prying or flexing.

• Washing in the dishwasher.

• Using as a scraper.

• Hitting against china or flatware.

• Putting the blade in open flame (ceramic conducts heat).

• Sharpening with a conventional sharpener (diamond wheels are required to sharpen any ceramic knife).