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Our Kyocera advanced ceramic INNOVATIONblack® series knives feature a proprietary zirconia Z212 Black blade with a Black, ergonomic, soft-touch handle for safe handling and control. The handle-to-blade design allows for easier cutting on a cutting board, a unique feature of the innovation. The Z212 blade provides an ultra-sharp, Ultra long-lasting edge (2X longer than our traditional ceramic blade) and will never rust or react to acidic foods.
Only perfect for slicing fruits, vegetables and boneless meats and not to be used for frozen or hard foods. Kyocera advanced ceramic cutlery and kitchen tools are fully warranted to be free of defects in material and craftsmanship. Made from KYOCERA's INNOVATIONblack patented proprietary zirconia material produced in Japan for exceptional quality and beauty.
Ultra-sharp, extremely hard advanced ceramic blade that maintains its sharpness 2x longer than Kyocera’s traditional ceramic blades. Lightweight and easy to clean, the ceramic blades will not brown nor transfer any metallic taste to food. A unique, soft-touch ergonomic handle shape Fits comfortably in the hand for safe handling and control.
Ideal for slicing boneless meats, boneless fish, fruits and vegetables only. Do not use for hard or frozen foods.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
blade_material | Ceramic | ||||
brand | KYOCERA | ||||
color | Black | ||||
handle_material | Plastic | ||||
blade_edge | Plain | ||||
blade_length | 5.5 Inches | ||||
construction_type | Stamped | ||||
item_weight | 3.35 ounces | ||||
blade_color | Black | ||||
is_dishwasher_safe | No | ||||
item_length | 14.1 Inches | ||||
manufacturer | Kyocera | ||||
global_trade_identification_number | 04960664776764 | ||||
department | Cookware | ||||
country_of_origin | Japan | ||||
item_model_number | ZK-140-BK | ||||
customer_reviews |
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best_sellers_rank | #336,425 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #288 in Santoku Knives | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | November 17, 2016 |
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