ceramic knife with white matte blade

Ceramic knives advantage: Rustless and corrosion resistance Transfers no metallic taste or smell to food Has no acid and alkaline reaction with food Lifespan is 10 times longer than conventional steel knife Easy to clean up to prevent bacteria growthCeramic knives maintenance: Only use plastic or wood cutting board As with only knife avoid dropping, throwing or general misuse Avoid using the ceramic knife to cut seeds, bones, frozen food or other hard product A ceramic knife is not flexible, don't use it to smash garlic, open cans or attempt to bent it in any way Hand wash only Do not attempt to sharpen the ceramic knife yourself unless you have access to sharpener specific to ceramic knivesCeramic knives wear: Over time miniscule abrasions and chipping can be seen on the blade This is normal wear for the hard material of which the ceramic knife is made The knife will still retain its sharpness despite tiny chippingMaterial specification ItemsTypical ValuesZrO2(HfO2) + Y2O3≥99.5%Density≥5.95 g/cm3Hardness(HV)>1250 KG/mm2Bending Load≥800 MpaFracture Toughness≥8 Mpa. m1/2.