Victorinox Ceramic Chef Knife, 6-Inch
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- Lightweight, 1/2 that of steel
- Durable and extremely sharp
- Blade is resistant to corrosion and acids and does not transfer taste or odor
- Edge proven to last 5 times longer and the blade has 3 times more flexibility
- Sanitary and easy to clean
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This item: Victorinox Ceramic Chef Knife, 6-Inch
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|Item Weight||0 pounds||0.3 pounds||0.21 pounds||0.22 pounds|
|Size||6 Inch||6 Inch||7-inch Professional||7 Inch|
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For over 100 years, Victorinox Commercial Cutlery has become the tool of choice for professionals, and the brand continues to innovate with the introduction of the new ceramic blade collection featuring proprietary Fibrox® handles. Ceramic blades have recently gained popularity due to their outstanding edge retention and resistance to corrosion and acids.
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.
- Precision Sharpness: We compress materials at very high pressures resulting in a hard blade which is comparable to diamonds. This hardness allows us to apply an edge with microscopic precision. The edge will maintain its razor sharpness and is resistant to wearing.
- No Odors: Ceramic material is not very porous; it keeps the blade from transferring odors from one food item to another. You can cut something spicy, give it a quick rinse and then cut something else. The spiciness won’t transfer to the next food item.
- Sanitary: Ceramic blades are very dense, with very little pores. Just like your face, the less pores there are, the less dirt and grime can get into the pores. A quick rinse in warm water will get your ceramic knife a lot cleaner than a thorough scrubbing on a metal knife.
- Light Weight: Ceramic material is very light weight; half the weight of steel. The lighter weight means there will be less strain on your arms and shoulders. You can tackle any food preparation task with ease and precision, just like a pro.
- No Rust: Because metal is not used in ceramic knives, they will never rust. This makes them the perfect knives for humid climates where risks of rust are high.
6-Inch Chef's: The most important tool and essential to every cook, a chef‘s knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef’s best friend.
7-Inch Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
Ceramic Sharpener: The Victorinox Diamond knife sharpener with stand is specifically engineered for the care of Victorinox ceramic cutlery. The sharpener panel has diamond particles and the stand on which the knife should be placed sets the blade at the correct angle for sharpening.
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.
- Product Dimensions: 10.8 x 1.5 x 0.8 inches
- Shipping Weight: 5.6 ounces (View shipping rates and policies)
- Domestic Shipping: Item can be shipped within U.S.
- International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
- ASIN: B0031NEOYG
- Item model number: 7.2003.15G
- Average Customer Review: 4.0 out of 5 stars See all reviews (27 customer reviews)
- Amazon Best Sellers Rank: #205,000 in Kitchen & Dining (See Top 100 in Kitchen & Dining) Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.
Top Customer ReviewsBy Shala Kerrigan on August 24, 2010Vine Customer Review of Free Product ( What's this? )Comment Sending feedback...The most used knife in my kitchen is a smaller santoku knife. So trying this out as a substitute for that knife made good sense. My santoku is a steel knife, sharpened regularly, and I use it on vegetables and meat both, cleaning it when I switch cutting one to the other.
Using this one the same way I used my other knife just wasn't an option. I tried. I really did. But the fineness of the blade had me shaving carrots, cutting paper thin slices of onions, seeing how many slices I could get out of one crimini mushroom. The manual said that it could be rinsed between cutting things, that the blade wasn't very porous and would rinse clean enough to go from one thing to another without flavor or scent transfer. Absolutely true. I rinsed it, and the onion scent came right off of it.
Then I got to the steaks I was making for dinner. My plan was to cut them into decent portion sizes. Same thing I'd do with my santoku. By then I was just having too much fun cutting. I cut sirloins into strips across the grain, raw and not partially frozen, and it cut so nicely that I wound up yelling for my husband to come see. He was impressed with how well it cut.
The handle is easy to hold, and it weighs very little. The sharpness of the blade rather than the weight does the cutting.
Now, about ceramic knives, I've wanted one for ages, but I wasn't sure. So this was my first ceramic kitchen knife. I'm probably going to replace most of my knives now. They do need to be hand washed. I use hot water, a bit of detergent and a soft dishcloth that I crocheted and they come very clean. The other thing about them is that they seem a lot more fragile than they are. You can literally see the logo through the blade when you hold it up to the light.Read more ›Thank you for your feedback.Report abuseSorry, we failed to record your vote. Please try againBy Aceto on September 4, 2010Vine Customer Review of Free Product ( What's this? )5 Comments Sending feedback...This is not my first ceramic knife, so I can tell you after six years of use, I have broken the very tip off my old one. With constant use, I have sharpened it only five times. I forget now just how I or somebody broke off that 1/8 inch but it bothers me every time I look at it. Probably, this mishap has prevented me from doing any more damage, even though I use it much more often than its steel counterpart. So know these knives, while harder than steel, are brittle. Do not chop with any striking force. You can chop all day long with a rocking action normal to a chef's knife. No boning. And take care not to let it fall on the floor. And even I am not lazy enough to put this easy to clean knife in the washer, but you could if it did not bang against anything else to nick the blade. That is it. I am done with the bad stuff.
Victorinox has long made one of the best steel blades in the world. I have a dozen in my arsenal, from the giant fourteen inch lobster knife that made Crocodile Dundee skee-daddle, to my flexible fish fillet rapier. Unlike their French and German cousins, they sharpen more easily. For ceramic knives, use a diamond surface only. I have a 6000 grit block and an F. Dick oval diamond wand, rather like the traditional sharpening steel. By the way, you will no longer need a sharpening steel for this knife. The teeth do not bend over as do steel ones, hence their need for the steel to stand them back up. I sharpen my steel knives after maybe six uses of the steel. I sharpen my ceramic blade one for every five times I sharpen my steel blades on the oil stone.
This blade is made in Japan, where all the best work in ceramics has been done for decades now. This blade composition is far more pure than my old one.Read more ›Thank you for your feedback.Report abuseSorry, we failed to record your vote. Please try againBy EdE on August 25, 2010Vine Customer Review of Free Product ( What's this? )Comment Sending feedback...Have had a set of Henckels Four Star for years and am still very satisfied---so why a ceramic knife? I found an interesting article about knives that discussed ceramic. Here is what I found: Ceramic holds its edge at least 10 times longer than high-carbon steel, it has a much lighter weight, almost a non-stick surface, it is much harder than steel (close to a diamond), hygienic, and it is so easy to clean---and most important I love trying new things in the kitchen! I also found that you should not expect ceramic to replace your steel knives, but rather, compliment them. Like most good things ceramic has its down side. Hand washing is preferred over the dishwasher, should not be thrown in the knife drawer with other utensils, should only be used for up and down cutting on fruits, veggies and boneless meat, don't try prying a lid off with ceramic-----why you may ask. Ceramic is brittle even though it is strong, it can chip or break. Now for the good stuff! I just don't enjoy sharpening knives, when they fail to cut through hot butter I will do what is required. So the sharpness of this blade lasts 10 times longer than steel? I'll just believe the description, as mine is nowhere near needing the blade honed, I have read the same thing on several other ceramic reviews and have no reason to doubt their findings. I cleans up just with the wipe of the dish cloth, the blade is hygienic because of the hardness.
Have cut carrots, potatoes, sliced bell peppers, ripe tomatoes and the most impressive was a loaf of rather soft french bread. Did an exceptional job on all the ingredients for a wonderful stew. Fruit salad is another great use for this blade, the apples, pears, oranges etc. did a terrific job.Read more ›Thank you for your feedback.Report abuseSorry, we failed to record your vote. Please try again
Most Recent Customer Reviews
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 ShineTYC
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.Published on September 16, 2010 by Amazon Customer
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
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