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From the Manufacturer
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.
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Shipping was expensive ($25) and a week late. Knife is overpriced. And was dinged with import charges. Would not recommend. Knife itself is only okay. Bad experience overall. Read morePublished 2 months ago by hollie bruce
Its cuts is perfect for a a coker needs, ecery cut is a great experience. it is amazing, I totally recomend itPublished 16 months ago by Daniel C.
A great knife for the normal kitchen chopping and dicing. Dont even have to worry about sharpening this guy because he's all ceramic! Love it.Published 23 months ago by Luke
I purchased this knife for cutting vegetables and some meat. It is well balanced and cuts superbly. Read morePublished on May 16, 2013 by Equus
I use this wonderful knife every day and have warm fuzzy thoughts about Amazon and my experience with your review system. It puts other slicers to shame. Read morePublished on December 7, 2011 by Lois Costa
I've been cooking for about 20 years now. I'd pretty much given up on the idea of ever owning a nice kitchen knife. A quick search online revealing the potential costs is why. Read morePublished on July 20, 2010 by K. Napier
This is my third santoku blade. I really don't know why I love these things so much as I don't do a whole lot of food prep that requires chopping, the santoku's chief strength, but... Read morePublished on May 27, 2010 by J. Roberts
I really enjoy cooking, and while I don't like a lot of gadgets in the kitchen, I decided to give this knife a try. Needless to say, I was very impressed with it. Read morePublished on May 21, 2010 by digitalman
This is the perfect size for a ceramic knife. Ceramic is not flexible, so don't bother with a smaller ceramic knife with a thinner blade that you expect to conform to the shape of... Read morePublished on May 19, 2010 by C. Weaver