1.Special Materials: Using high-tech Zirconia crafted, high-density, high hardness, never wear, hardness (HRA87) is next to diamond, and abrasion performance is 60 times better than metal knife;
2.Healthier: Lead-free, non-toxic, acid resistance, alkali resistance, never rust, health environmental protection; keep food color, flavor, enjoy the flavor, do not have any reaction to food, real health products!
3.Excellent performance: because of its extremely high density and bright the knife is not easy to breed bacteria, cutting fish, fruits, vegetables and other clear-cut, anti-bacterial anti-fouling, easy to clean.
4.Elegant Appearance: Appearance as jade-like soft moist, fine texture, adding to the enjoyment of the noble.
About Ceramic Knife: Ceramic knives are a relatively new invention and always expensive.
Basically, they're made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F.
This results in an extremely-hard blade, nearly as hard as diamonds.
SHARPNESS - The materials that make up a ceramic blade is very hard. Its the second hardest material, ranked after diamonds. After its sharpened, it can keep its razor sharp edge and will not wear out.
NO METALLIC TASTE OR SMELL - Ceramic material is not very porous at all. This keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness wont transfer to the next food item.
SANITARY The density of Ceramic blades is very high, and the blades have very little pores. Just like your face, the fewer pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water can give your ceramic knife much clean than a thorough scrubbing on a metal knife. LIGHTWEIGHT - Ceramic material is very light weight. The lighter the weight is, the less strain on your arms and shoulders. You can rip through all youre cutting like a pro.
RUSTLESS -There is no metal, so there is never rust.
Ceramic Knife Care: Use your conventional steel knives for carving, prying, boning, and cutting frozen food and cheese. These applications involve twisting and flexing, which require a more flexible material than ceramic Hand washing with water and liquid dish soap; Do not wash in the dishwasher For discolorations not removed by normal washing, clean the blade only (not handle) with a mild bleach solution Avoid dropping on hard surfaces Avoid putting the blade in open flame (ceramic conducts heat) Avoid turning the blade on its side to smash garlic or other items Store in a knife block, sheath, or tray