•Sharp cutting power
•Bonus ceramic peeler
•Durable ceramic construction
•For everyday use in the kitchen
•Stays sharp 10x longer than stainless steel*
Clear a drawer full of knives and replace them with this amazingly
super-sharp Santoku ceramic knife. Cooking is easier and far more fun
when you can carve a roast like it's butter, skin a pineapple or slice a
delicate tomato with the white zirconium oxide blade. Yoshi Blade As
Seen On TV features rust- and peel-resistant construction for
long-lasting use and includes a ceramic peeler for convenience in the
kitchen. It stays sharp 10x longer than stainless steel.
Ceramic cutlery is becoming very popular in
kitchens across the world. Ceramic knives are made out of a high-tech
ceramic called zirconium oxide (ZrO2), a material second in hardness
only to diamond. This hardness translates into an edge that will not
roll or pit likes steel edge. Ceramic knives hold their edge up to 10
times longer than conventional steel blades, therefore offers extra
durability. Brand New Color Silica Gel Handle n, environmental-oriented
designed both for safety and comfort.
Characteristic
• Wear resistant & extremely durable.
• Deathly sharp & stay sharp for years.
• Easy to clean to prevent bacteria growth.
• Blade high in density, chemically inert, will not rust and do not
react with acidic, food keep its original taste. No metal taste and
smell.
• Handle designed ergonomically to ensure comfort when using the knife.
Care Instruction
• Do not use knife on stone chopping block.
• Do not use to chop of pry as this may chip the tip of knife.or the
blade to break free from the handle.
• Blade is very sharp. Please prevent children from touching.
• Do not sharpen the blade with traditional sharpener.
• Ceramic knives should be hand washed with mild detergent. They can be
stored in a knife block or a knife sleeve
I was talking to a chef friend of mine who also
uses a few ceramic kitchen knives. I asked him what he really
likes about it. Aside from its sharpness, he also mentioned that
his fruits don't oxidize and turn brown as fast when he uses his
ceramic knife to cut it, particularly apples. I knew ceramic
knives are chemically inert, and that they're not supposed to
react with your food, but I thought it was in regards to taste,
not color!
You probably guessed what I did next. I headed straight to the
supermarket and picked up some apples to test this theory. I was
really skeptical about the whole thing. But then again, the advice
was from a professional chef who uses ceramic knives daily. He
wasn't trying to sell me any knives, he was just being a pal and
sharing his knowledge.
I let them sit, taking pictures in random intervals. The results
made me say "Oh my gosh!" The apple cut with the regular kitchen
knife did indeed turn brown a lot faster than the one I cut with
the ceramic knife! See the images below and click on them to
enlarge.
เทียบการปอกผลไม้ด้วยมีด 2 ชนิด
7:10pm
7:25pm
7:55pm
ผลไม้ที่ปอกด้วยมีดธรรมดา
จะช้ำมากกว่าชัดเจน
After about 15 minutes, the apple wedge cut with the ceramic
knife hardly oxidized at all, while the slice cut with the kitchen
knife already showed some signs of discoloration. After about an
hour and 10 minutes into the test, the differences became very
apparent as you can see from the pictures.
I left the apple wedges out even after I was done with the test.
The next morning, I was even more surprised at what I saw. The
slice cut with the ceramic knife remained in the same condition it
was the night before! There was no further discoloration or
oxidation. I was amazed!
To be honest, I didn’t think this would really work, but as you
can see from the images, it truly does! Now I can feel confident
about cutting fruits ahead of time without having to worry about
oxidation. Through the couple of weeks I’ve used a ceramic knife,
this test really amazed me more than any others. Moving forward
with my test, I don’t think anything will amaze me more than this.
