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    Ceramic knives

    Possible uses
    Use guidance


    The ceramic blade gives a sharpness permanent. Because ceramic is 30% harder than steel, the blade remains sharp even with frequent use. So sharpening them like steel knives is no longer necessary.
    The blade is made in high-performance ceramic, a material originally designed and developed for spaceflight. The handle is in most cases made of plastic.

    Possible uses

    Ceramic knives are used in a versatile and alternative way:

    - Vegetable knife
      To clean, peel and cut small fruits and vegetables, as well as to eliminate their fault parts.
    - Universal knife
      A small, light and versatile knife with a slim and moderately pointed blade. To peel, cut, clean and decorate fruits and vegetables, and prepare meat by removing the fat and tendons, or larding it.
    - Kitchen knife
      Is used to cut meat evenly and carefully, cooked or raw roast and ham, even in thin slices.

    Ceramic knives should be passed in the food straight with a slight pressure. Rinsing them quickly, thanks to their smell neutrality, they may be used for cutting different foods at once.


    - a long life cutting, due to the extreme hardness of the material (almost as much as that of a diamond)
    - strengthened against breakage
    - light and handy
    - hygienic and anti-allergic
    - foodsafe
    - dermatologically tested
    - neutral to flavors and odors, sour fruits and vegetables do not react to ceramic, eg. apples, becoming dark
    - dishwasher safe
    - non-magnetic and stainless
    - repelling water stains
    - needs hardly to be reground
    - versatile and alternative


    - it is not recommended to use it for applications where the blade is stressed transversally
    - not suitable to be used on bones, ceramics, glass, metal and objects of equal hardness
    - handle ceramic knives with extreme care to avoid nicks, they break up when they drop to the ground
    - the model range is limited, eg. long-blade knives are not offered because highly fragile
    - ceramic knives can cost twice than steel knives.

    Use guidance

    - Ceramic knives are only used to cut!
    - Move the knife in the food with a light pressure
    - Do not use the knife to leverage or chop
    - Only use cutting boards made of plastic or wood
    - Do not cut on shelves in marble, stone, porcelain or glass; the blade is dulled and scratches these materials considerably
    - Never use to cut frozen foods, bones, fishbones or hard crusts of bread
    - Be careful not to drop them to the floor
    - Not to be used for scraping.


    - to clean the knife we recommend to use a damp cloth
    - if you want to wash it in the dishwasher, take care to position it so that it doesn't hit the basket or against the crockery, cutlery or other knives
    - keep the knife in a place apart, and if you want to store it with other knives in the drawer, place it in the right jacket.

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