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Ceramic blade for sharp, clean cutting. Dishwasher safe. Our ceramic knives are the ultimate cutting tools for every day slicing of fruits, vegetables, and boneless meats. The ergonomic handle provides for a comfortable and highly controlled grip. Simply hand wash or wipe clean with a towel. Use with a wood or plastic cutting board. Unrelenting Sharpness: Our advanced ceramic is a material close in hardness to diamond with a rock-like edge that will not roll like steel blades. The result is a razor sharp blade that retain its original sharpness more than 10 times longer than steel knives. Unparalleled Purity: Ceramic is a pure and healthy alternative. Unlike steel knives, ceramic blades will not transfer metal ions to food, nor corrode from acids or oils in fruits and vegetables. Ceramic will never ever rust. Ultra Lightweight: At half the weight of an equivalent steel knife, a ceramic knife becomes a comfortable extension of the hand, reducing fatigue during long, repetitive cutting tasks. www.KyoceraAdvancedCeramics.com. Wear: All knives dull over time. A soft metal blade (stainless steel) rolls as it becomes dull. Harder metals (such as high carbon steels) hold their edge longer, but dull differently. Harder materials are less forgiving and tend to slightly chip instead of roll. Ceramic starts out sharper - and stays sharper - longer. In time, you may notice micro nicks on the blade's edge. This is the normal process by which any hard material blade will dull. Despite its appearance, the existence of microchips does not necessarily mean the knife is dull. You will find that it performs well for quite some time. When the knife no longer performs to your liking, Kyocera's resharpening process will reestablish a new sharp edge. Larger chips and broken tips can often be corrected by resharpening as well. Care & Use Instructions: English, French, Swedish, Chinese, Korean, German, Italian, Spanish, Portuguese. Resharpening Service & Warranty: Please contact your closest Kyocera world wide branch on resharpening service and warranty. Made in China. Blade manufactured in Japan.
Keep away from children. Avoid extreme heat or shock. Not intended for cutting hard foods, carving, prying, flexing, scraping or boning because of hardness of blade. Follow care & use instructions enclosed before using knife. Kyocera is not responsible for damage resulting from improper use. Avoid: Dropping on hard surfaces. Using front edge as a rotating pivot point: the sharp edge can cut into the board, catch and snap. Putting the blade in open flame (ceramic conducts heat). Turning the blade on its side to smash garlic or other items.
Please read before use and save these instructions. This knife will bring you many years of trouble-free use if you: Remove it from your knife block or tray. Use it for straight cuts on a cutting board. Rinse & wipe it. Place it back in knife block or tray. Use: Ideal for straight cuts of fruits, vegetables and boneless meats. Always use with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates, or tile. 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. For your protection, the tip and heel of the blade have been safety blunted. Care: Hand wash with water and liquid dish soap. Kyocera ceramic knives with plastic handles are dishwasher-safe. Place on the top rack and avoid contact with other metal utensils. Kyocera ceramic knives with wooden handles are not dishwasher-safe. For discolorations not removed by normal washing, clean the blade only (not handle) with a mild bleach solution. Storage: Store in a knife block, sheath, or tray. Use care when storing and removing the knife from a knife block to avoid tip damage.
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