Cooks Concept 3-Piece Ceramic Santoku Chef’s and Paring Knife Set with Sheaths
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- Includes: 5-inch santoku chef’s, 4-inch paring, and 3-inch paring knife with sheaths
- Ceramic knives are sharp, rarely needs sharpening, and harder than regular steel
- Non-reactive and keeps foods’ original taste; Lightweight and contains no metal
- Easy to clean, balanced, and hygienic; Multipurpose: meats, vegetables, and fruits
- Ergonomic handle for comfort; Sheaths for storage and safety; Not dishwasher safe
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The Cooks Concept 3-Piece Ceramic Santoku Chef’s and Paring Knife Set with Sheaths includes: 5-inch santoku chef’s, 4-inch paring, and 3-inch paring knife with sheaths. Ceramic knives are sharp, rarely needs sharpening, and harder than regular steel. Non-reactive with food and keeps foods' original taste and color. Lightweight and contains no metal. Knives are easy to clean, balanced, hygienic, and look great. Ergonomic handle for comfort/grip. Sheaths included for storage and safety. Multipurpose for slicing boneless meats, fruits, vegetables, etc. Not dishwasher safe, hand wash recommended.
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I am very careful with my knives. The ceramic knives come with sheaths, which I alway use. they are kept in a special protected knife drawer. I never use them to chop of cut hard materials, primarily fruits and vegetables, and sometimes meats, mostly fish and chicken. These knives are razor sharp when new and slice beautifully, but my experience so far with longevity of the edges is not good, in spite of careful handling. I doubt I will buy any more ceramic knives, but will stay with the tried and true steel knives that keep and edge, and I can sharpen them myself when necessary.
Of course ceramic blades are best for vegetables as food with hard bones may knick the edge. But nothing cuts a tomato as nicely as a ceramic knife. (A very well-honed steel knife will also do very well, but few of us will spend the effort to get the steel blade that sharp.)