I've received a ViCera's Santoku Knife from ViCera Cutlery (pronounced "vee-say-rah') to try and review.
Why ceramic knife?
If you use ceramic knives, you probably know these but if you're using ceramic knives first time like me I'd like to share with you guys why I wanted to try this ceramic knife.
*Ceramic Knives are weight just half that of steel or stainless knives. Extremely comfortable to use.
*Ceramic Knives will stay sharp for years without sharpening.
*The blade is so sharp, only little pressure is needed to cut food. 300 times more cutting edge retention than stainless steel.
I sliced lemons, limes, tomatoes, bell peppers very thin.
* Will last you for long years. They therefore will never become discolored, rust, or stain.
*All is needed to clean them, only a simple wipe of the blade or simply wash them with warm water and dish soap.
*Often times, steel knives react with food acids leaving behind a metallic taste in food. Ceramic blades will not react with food acids.
I've always enjoyed to prepare veggies. But not as much as I did yesterday:-)
Why ViCera ??? ViCera's Cutlery are made of better materials and has better manufacturing process than others. You can read here.
You have to take care using them because the blade edge is very sharp. Don't use them cutting hard objects like bones. If you drop them from a height the blade is liable to break. Always use a plastic or wood cutting board to protect the edge.
Vicera's Ceramic Cutlery on Facebook
I received Vicera's Santoku Knife for review purposes, my review is my opinion and I have not received any compensation for this.