Shenzhen Knives 4" Ceramic Paring Knife
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- 4-inch ceramic paring knife
- Lightweight, will not rust and is easy to clean: Resistant to acids, germs and oils
- Stay sharper longer: Harder than steel and will hold edge longer than a steel blade
- Our blades are made for precision slicing. Not for bones, hard surfaces, cheeses and hard/frozen foods. Refrain from carving, striking, and smashing
- UPDATE (July 1, 2013): We have recently redesigned and reinforced our handles to make it more durable and comfortable when you are cutting
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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping|
|Blade Material Type||Ceramic||Ceramic||Ceramic||Ceramic|
|Item Dimensions||0.5 x 8.3 x 1 in||0.8 x 7.2 x 1 in||0.79 x 2.5 x 11 in||1 x 7.2 x 0.8 in|
UPDATE (7/1/2013): We have recently redesigned and reinforced our handles to make them more durable and comfortable when you are cutting.
The 4” Ceramic Paring Knife is the smallest knife in the kitchen. Due to its small size, the knife can be held aloft while cutting without using a cutting board. It is ideal for controlled and precise cutting such as:
-Peeling fruits and vegetables
THE CERAMIC ADVANTAGE Imagine paper thin tomato slices or perfectly diced onions, Shenzhen Ceramic Knives give you precision slicing every time due to ceramic’s special material properties. The blade is made of an advanced ceramic called zirconium oxide that is much harder than steel, and second in hardness to only diamond.
Ceramic blanks are produced by dry pressing zirconia powder and subjecting the blanks through an advanced heating process called, sintering. The ceramic blanks are then sharpened and honed to a razor sharp edge and attached to the knife handle. This results in an extremely hard blade that maintains its edge approximately 10-15 times longer than steel knives. That means your ceramic knives can be used longer without resharpening.
Ceramic is also non-reactive, which means ceramic knives will not rust and are easy to clean. Because of their resistance to strong oils and acids, they won’t absorb flavors or odors from foods; which won’t leave any after-taste residue on foods that you slice. It also keeps fruit and vegetables from browning as quickly.
STEEL KNIVES VS CERAMIC KNIVES Unlike ceramic blades, steel blades are porous, and they can sometimes leave behind an after-taste or residue on the food you’re cutting. And due to its softer material, steel blades lose their edge much quicker than a ceramic blade, and they need to be re-sharpened often. Properly cleaning steel knives to prevent rust is a must as well, as they will corrode eventually, unlike ceramic knives.
Because you can’t use ceramic knives to chop or cut through bones, cheeses and other hard foods, ceramic knives will never fully replace the steel knife in the kitchen. You will still need to use your steel knife for heavy duty cutting, but Shenzhen Knives are a perfect complement to your steel knives for slicing fruits and vegetables and other precision cutting tasks.
THE SHENZHEN KNIVES ADVANTAGE Shenzhen Knives is the leading online brand of ceramic knives. As a result of our e-commerce only sales model, we can make high performance ceramic technology available to everyone. Even though ceramic knives were first introduced over 25 years ago, the price has not changed much, even with improvements in ceramic technology and manufacturing. We soon realized that there were so many layers of marketing and distribution. At Shenzhen Knives we do not spend millions on celebrity chef’s endorsements, and avoid brick and mortar retailers who need to add their huge markup to cover their overhead.
We felt that such a great product –that doesn’t need to be sharpened as often as a steel knife, and knowing the blade won’t rust – should be in everyone's kitchen.
CARING FOR YOUR CERAMIC KNIFE Ceramic knives are for slicing purposes only and should not be used for any other purpose. Never "force" the cut; if it does not slice easily and you need to press down hard on the knife to cut your food, the knife blade can snap. Please do not do the following:
CUT BONES: Never use your ceramic knife to pry or cut into bones as this may cause the ceramic blade to chip, or the tip to snap off.
CUT FROZEN OR HARD FOODS: Do not use on frozen foods or hard foods (such as cheeses, carrots, melons, etc.)
STRIKE HARD SURFACES: Do not strike hard surfaces with the ceramic blade (either sideways to crush garlic or blade-down to chop bones) or drop the knife on the floor as the blade may break.
SHARPENING YOUR CERAMIC KNIFEIf properly cared for, ceramic knives can go years without re-sharpening. However eventually the ceramic blade will develop micro nicks that will make the blade feel dull, and can be re-sharpened using a diamond sharpening wheel. Our Shenzhen Knives electric 2-stage electric diamond knife sharpener is perfect for sharpening both your ceramic and steel knives.
OUR PROMISE TO TREAT CUSTOMERS FAIRLY At Shenzhen Knives, we do not have a 100-page customer service policy handbook. Instead, we live by the simple motto of “treat customers how you would like to be treated”. And that is the mandate that guides our interaction with customers.
And while most companies don’t want to point out their mistakes, we invite you to look at some of our negative reviews and see how our customer support measures up to other companies. It’s our belief that customer support doesn’t mean much when you like the product or the product works perfectly. It’s only important when something goes wrong, and the measure of a good company is how they react to dissatisfied customers or mistakes.
And while we strive to have 0% defective rates on our knives and 100% satisfaction, we realize that mistakes do happen from time to time, and when that happens, please let us know.
SPREAD THE WORD! Please write a product review to let others know about our product. As a business with a limited ad budget, word-of-mouth marketing is our life blood and our company relies heavily on them. Thank you for your business!- The Shenzhen Knives team
Top customer reviews
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Shenzhen Knives rep. contacted me via email. They have redesigned the knives to include a different handle.
They offered to send me a sample for testing. I am really curious to see how the changes in the design will work out in practice.
I am provisionally changing my rating to 4-stars, pending the actual review. Any company that goes as far as to actually try and improve a product because their customers asked them to, does deserve some brownie points, in my humble opinion.
I will test the knife for an extended period of time and then post an updated review on the new blade, so stay tuned in.
Update April 5th 2013:
Shenzhen Knives rep. contacted me in this very thread. That shows that they care. That's a plus for the company. Would be interesting to see how this develops. I'll keep you posted.
The ceramic blade on these paring knives is, in my opinion, is superior even to Kyocera Revolution. And that is saying a lot - Kyoceras are usually my brand of choice. These Shenzhens seem to keep the edge longer, and I like the fact that the blades come to a point, unlike Kyocera's rounded tips. I also haven't managed to seriously chip any of these yet, which is a common problem with most ceramic knives.
However! The handle needs to be constructed better. It feels nice in the hand, it's ergonomic, etc., but, look at the place where your index finger would be - that place is too thin and is the reason why I had a blade break out of the handle on two of these knives. I know that I am a large man with big hands and it is difficult for me sometimes to control the amount of force I apply, but seriously, the last time this happened when I was cutting an apple...
So, why not a one star rating, you might ask? Because, the blades are excellent. If this company reinforces the handle just a little, this would be the best ceramic paring knife on the market under $20. So, lets hope someone from the company that produces these reads it and perhaps we will see an improved version on the market shortly. If they need a tester, my email is in the profile. Lets try and improve this product, we'll all will benefit from it.
The Good: Sharp knife, slices fruits and vegetables easily. Had no issues slicing tomatoes, and onions. I also like the plastic handle which was easy to grip and maneuver. The size of the knife made it ideal for the lighter slicing duties, which I prefer to the heavier and clunkier larger blade knives like a Chef's Knife. Very easy to clean, just ran it under some warm water and used dishwashing soap.
The Bad: It's a common complaint among customers, the ceramic knife are not as sturdy as a steel knife, so it won't replace your steel knife completely.
Bottom Line: If you are in the market for a more affordable ceramic knife, Shenzhen Knives is a great entry level ceramic knife that won't break the bank.
Great product ordering two more! And hopefully won't lose anymore blood/appendages with them ;)
Refer to my review of the slicing knife, not much to add except, the fact that I like the small size of the blade (3") as it really is easy to carve and do delicate slicing for the fruits or vegetables (especially when you want to carve the side garnish decorations etc).
No chips or breaks so far (fingers crossed). I am probably going to also order the DS50 Kyocera sharpener in a few months in case my knives need sharpening.