Zirconium Ceramic Knife
With the recent wave of cooking shows, gigantic online recipe databases, and a general fascination with the art of molecular gastronomy, Americans are moving toward the kitchen in droves. Fine cuisine is the topic of conversation around the water cooler, with co-workers swapping risotto secrets and wine pairings via office email. Amateur Chefs are giving up lucrative law practices to open their own restaurants and live ‘the dream’. When preparing these culinary delights, however, Chefs must master technology and time to produce masterpieces in short order. Convection ovens, liquid nitrogen cookers, and nine horsepower blenders top the list of truly modern, high-end cooking gear. One basic tool that is easy to take for granted is the ubiquitous kitchen knife. Convection ovens, liquid nitrogen cookers, and nine horsepower blenders top the list of truly modern, high-end cooking gear Click To Tweet
1. Japanese Steel knife
- Highest quality - our military grade G10 handle, and real 67-layer high carbon Japanese AUS-10 stainless steel is handcrafted by the most experienced knife specialists in the world.
- Sharpest Chef Knife – thanks to the 12-degree Damascus steel blade edge, slicing meat, chicken, steak, and sushi /sashimi feels like slicing butter. This full tang, double bevel knife was finished using the traditional 3-step Honbazuke Method.
- Perfectly Balanced - our Japanese chef knife (8-inch) is sharp, robust, and comfortable to work with and comes in a beautiful Damascus pattern. The Damascus steel chef knife is made from AUS10 high quality Japanese steel.
- Traditional Meets Practical – a true Japanese Damascus knife with elegant knife art, our 8-inch Gyoto Chef Knife is incredibly versatile - from cutting meat, vegetables or even as a sushi knife, it’s your perfect all-rounder.
- The Best Chef Knife – loved by professionals as well as hobby cooks for its sharpness, precision and easy maintenance. Join us and become part of the Zelite Infinity family.
Arguably, the standard of the industry for cooking knives has always been a Japanese blade made of a hand-forged metallic sandwich of hard, high carbon and ductile low carbon steel. These blades have been legendary for hundreds of years for their ninja cutting abilities and toughness. They make the heavy knife work inherent in preparing multi-course meals far less taxing on the Chef and drastically decrease prep time.
Easily honed to shaving sharpness, the actual grain structure of the metal in these knives makes them require less effort to cut with exact precision. Click To Tweet
In a paradox, this economy of cutting force produces a safer, more controllable knife. To all but the most aesthete Chefs, however, the drawbacks to these excellent blades far outweigh their total coolness. A one-off, handmade Japanese knife can cost upwards of two hundred dollars. Seen more as an investment than a tool, these knives require special care. For instance, many of these knives have blades that must be scoured and oiled after use to prevent corrosion. To Master Chefs, this is merely a part of the systematic nature of their art. To the home cook, these knives are viewed as an unnecessary extravagance.
2. Stainless Steel knife
As an alternative to carbon steel blades, stainless steel knives have been heavily marketed to American kitchens. Stainless steel doesn’t rust, so these knives can go in the dishwasher with little thought to corrosion. Most of the knives are sharp enough to perform adequately, and merely require a quick touch-up with a butcher’s steel to keep an edge. This is why many of the knife sets available at department stores have steel included with the set.
Due to the very hard nature of stainless steel, rolling a shaving of sharp material off the edge is the fastest way to produce what passes for a cutting edge on a stainless knife. Many Americans simply don’t sharpen knives: when knives dull, they are replaced with a new set, donated, or end up in the kitchen junk drawer. When the factory edge goes, so does the knife. Whether amateur or professional, Chefs favor performance over value; most would never choose a stainless steel knife even though they are inexpensive at around twenty-five to fifty dollars for a seven-inch Chef’s knife.
3. Ceramic knife
- STAYS SHARP LONGER THAN STAINLESS STEEL KNIVES: These ceramic knives are made of zirconia, which is second in hardness only to diamond. They are substantially harder than stainless steel knives and retain their sharp cutting edge up to ten times longer than steel knives. Unlike steel knives, ceramic knives do not need to be regularly resharpened.
- LIGHTWEIGHT, ERGONOMIC CUTLERY: Even though ceramic knives are harder than traditional steel kitchen knives, they are also lighter. In fact, these ceramic knives are half the weight of most metal knives. Additionally, our knives have an ergonomic, arched handle, giving you excellent grip and control while cutting boneless meat, bread, fruits, and vegetables.
- COMES WITH SAFETY COVERS: These knives are extremely sharp. For safety purposes, we’ve included four sheaths that fit snugly over each knife, preventing any accidental contact with the blades. Each blade cover is a different size, designed specifically to fit the unique shape of its corresponding blade. When not in use, store these professional knives with their sheaths in place.
- NON-REACTIVE BLADES: Ceramic knives have unique properties that make them resistant to oils and acids. Because of this, they are especially well suited for slicing boneless meat, vegetables, fruits, and bread. These knives are rustproof and stain resistant, and they won’t absorb any food elements. This means that the original taste, smell, and color of your food will be preserved after cutting.
- VERSATILE KITCHEN COMBO SET: This set of black ceramic cutlery comes with four different kitchen knives: a six-inch bread knife with a serrated edge and French-style point, a six-inch chef’s knife with triangular point, a five-inch utility knife with a triangular point, and a four-inch fruit knife with a triangular point.
Ceramic knives push the value and performance of a Chef’s knife to the extreme. Made of a sintered biscuit of Silicon Zirconium, these knives have harder edges than any steel knife. In normal kitchen cutting duties, the blade of a ceramic knife may only need to be touched up once a year. With so little wear from sharpening, it will continue to deliver a keen, easy cut for many years. These knives are so tough that they are used in a utility capacity by home insulators to cut thick batts of fiberglass, which would quickly dull a steel cutting tool. Simply put, the edge of a ceramic knife is much more resistant to abrasion than the edge of a steel knife. What is most impressive about these knives is the level of cutting power they deliver for the price.
A ceramic Chef’s knife can be purchased at the price point of a stainless steel knife and still have the cutting performance close to expensive carbon steel. Also, the ceramic knife is inherently rust-free, easy to clean, and will require only the very slightest touch of a diamond stone to stay very sharp.