mini santoku Kyocera Ishiba - ceramic blade cm.11

FK115WH

New product

KIOCERA = + Kyoto Ceramics

Kyocera knives, second in hardness only to diamond, the lighter of 'steel, acid-resistant, heat and corrosion.

Santoku: the wide blade, the excellent balance make it suitable for different uses, for cutting and shredding both meat and fish and vegetables.

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44,90 € tax incl.

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Kyocera was founded in 1959 by 28 young dreamers whose first product was a U-shaped ceramic insulator for use in television picture tubes.

Today it is a global company with more than 70,000 employees, specializes in several areas including copiers and printers, solar panels, network equipment and mobile phones

The Kyocera knives enclose the two souls of Japan: the most advanced technology coexists harmoniously with the values of an ancient culture, where the refinement and attention to detail are the expression of an inexhaustible aspiration to beauty

USE 

Use the knife for straight cutting of fruit, vegetables and boneless meat. The term fruit and vegetables is generic. It would be impossible to list all the unsuitable types of fruit and vegetables. However, the knife should never be used to cut hard fruit and vegetables such as pumpkin, coconuts, etc. Use on plastic or wood chopping boards. 


AVOID 

  • Never cut onto plates, marble, stone, steel or other hard materials;
  • Never cut hard, frozen or crusty foods;
  • You are strongly recommended not to cut hard cheeses;
  • Do not use to debone meat;
  • Do not use to lever (even slightly);
  • Do not scrape;
  • Do not twist (even slightly);
  • Do not use the knife to separate slices of food (after each cut, the knife must be extracted vertically and not used to separate the slices);
  • Do not strike the blade on the board to chop;
  • Do not crush using the side of the blade;
  • Not dishwasher safe;
  • Do not store in contact with other implements;
  • Do not expose the blade to heat sources (ceramic is a conductor);
  • Do not drop
  • As the ceramic does not absorb any component of the food, the knife can be cleaned by simply rinsing rapidly and drying with a cloth. If food containing iron leaves marks, just clean the blade with a non-abrasive bleach detergent, taking care not to touch the handle; 

Reviews

Grade 
2017-03-03

Sono i migliori

Ci sono vari coltelli in ceramica in commercio ma questi sono indiscotibilmente i migliori
Come sempre spendendo un pò di più si ha un risultato nettamente superiore
Taglio perfetto e leggerezza sono le caratteristiche che io ho apprezzato di più

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mini santoku  Kyocera Ishiba - ceramic blade  cm.11

mini santoku Kyocera Ishiba - ceramic blade cm.11

KIOCERA = + Kyoto Ceramics

Kyocera knives, second in hardness only to diamond, the lighter of 'steel, acid-resistant, heat and corrosion.

Santoku: the wide blade, the excellent balance make it suitable for different uses, for cutting and shredding both meat and fish and vegetables.

VIDEO