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This item: Victorinox Ceramic Chef Knife, 6-Inch
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|Sold By||SDS Shop||Chefpro..||Amazon.com||Piedmont Emporium|
|Item Weight||0 pounds||0.5 pounds||0.21 pounds||0.29 pounds|
|Size||6 Inch||8 Inch||7 Inch||8 IN|
Our ceramic blades are manufactured from high-purity zirconium oxide powder, compressed at very high pressures and sintered in furnaces at temperatures over 2700° F. The result is an extremely hard blade that is comparable to the hardness of a diamond. Each knife is then equipped with our classic Victorinox Fibrox handle with signature textured grip, helping reduce the chance of slippage. And with the handle designed to minimize wrist tension while still providing legendary cuts, it’s no wonder that Victorinox Commercial Cutlery remains the true choice of professionals. Ceramic blades are as useable as metal blades. Ceramic knives have several distinguishing features.
The benefits of Fibrox handles
Our Fibrox handles are created with the unique hygienic needs of the home chef. They are designed to minimize wrist tension while providing a secure grip. They are also sanitary and easy to clean. They feature a lifetime warranty against manufacturer’s defects.
How should I care for my ceramic cutlery?
After use, clean ceramic knives with a mild detergent. Dishwashing is not recommended, unless the knife can be guaranteed not to come into contact with any other product. Never clean with a wire brush or hold in an open flame. We recommend the use of a special diamond sharpener like our Victorinox Ceramic Diamond Sharpener. Store your ceramic knives in the supplied protector.
Who is Victorinox?
Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.
Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook’s Illustrated, Men’s Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.
I'm not really certain what all the fuss is about with ceramic knives. If you have a good steel knife set then you will get a cut as sharp as this ceramic blade. Read morePublished on October 25, 2010 by ishop4fun
I tried really hard to like this Victorinox Ceramic Chef Knife. I did get it from Amazon Vine, but I actually bought a new cutting board that was plastic just for this knife... Read morePublished on October 6, 2010 by Joel Avrunin
I've been using this knife for two weeks now, and it's the first ceramic knife I've owned. My first impressions have persisted throughout that time: it feels very light, and it's... Read morePublished on September 28, 2010 by Ernest Friedman-Hill
This is my first ceramic blade. I was skeptical at first on this replacing my Henckel knife but so far it's done just that. It's the most used knife in my set. Read morePublished on September 21, 2010 by Amazon Customer
This is the first ceramic knife we've owned.
My husband was really impressed with how thinly he was able to slice a tomato :-) We make sure to store the knife within the... Read more
I like this knife. It's my first ceramic, so it's different than what I'm used to, but it's extremely sharp, and cuts great. Read morePublished on September 16, 2010 by Jesse Walker
A ceramic chef's knife sounds like a good idea on paper. In practice, I think it might be more trouble than it is worth -- unless you are a professional chef, or have very... Read morePublished on September 13, 2010 by R. McAdams