Kikusumi ceramic knives are designed in Tokyo, Japan by design studio Applewasabi. We incorporate the very best of traditional Japanese knife design into each Kikusumi product. Each new design is tested with both professional and home cooks to ensure they deliver high performance.
HOW ARE KIKUSUMI KNIFE BLADES MADE?
Kikusumi ceramic knives are manufactured using a combination of ancient tradition and cutting edge technology. Our knives are manufactured in a village in south-eastern China. Chinese ceramics can be traced back to over ten thousand years ago. During the Northern Song dynasty, Ding white porcelain became popular and provided considerable influence on kilns in various regions. Fast forward to modern times and these ancient methods are now applied to new materials like zirconium oxide #4. Cutting-edge technology allows for greater precision and control throughout the 30-day manufacturing process.
Each Kikusumi ceramic knife passes through multiple technical tests and inspections starting from the choice of zirconium oxide #4 as a raw material and continuing all the way to to the finished product. Every product is made in accordance with prevailing food standards of Europe and the United States.
Our unique cold isostatic pressing process makes Kikusumi blades denser and more resistant to wear than competitors. The bell kiln we use for high-temperature sintering is uniquely designed and produced for the manufacture of Kikusumi knives. A bell kiln is a high IQ sintering machine with a precision temperature control system that maintains an ideal temperature within +-1°C. By choosing to make our ceramic knife blades in this way we can achieve a higher density and lower porosity blade.
WHAT IS THE BENEFIT OF A D-SHAPED HANDLE?
Kikusumi knives feature an exceptionally ergonomic D-shape handle inspired by nature. Its smooth flowing curves fit the contours of the hand perfectly giving the user complete control throughout. We chose an ABS Rubber handle with added TPR for a subtle and tactile stickiness. Its narrow neck allows the blade to slide freely and keeps the knife balanced as you slice. Kikusumi design team believes the knife grip and feel is of paramount importance.
WHAT ARE THE ADVANTAGES OF CERAMIC KNIVES?
WHAT ARE THE DIFFERENCES BETWEEN KIKUSUMI CERAMIC BLADES AND STEEL BLADES?
Kikusumi ceramic knives are made out of the highest quality zirconium oxide powder called #4. Zirconium oxide produces a blade second only to diamond in hardness. Kikusumi Ceramics Blades are 50% harder than steel which allows it to hold its edge up to 15x longer. That means Kikusumi ceramic knives do not need to be sharpened as frequently as steel knives.
The non-porous nature of ceramic blades makes them resistant to oils and odors so cross contamination of flavors and aromas is prevented. Cutting fruit with acid will not discolor the blade nor the fruit and ceramic blades are non-reactive.
One of the advantages of Kikusumi Ceramics Blades are they are noticeably lighter than steel which results in less hand fatigue when chopping or slicing.
Ceramic knife edges have a different type “sharpness” than metal knife edges. Metal knives have a microscopic saw-tooth edge which is what catches your finger nail tip as you test its sharpness. On the other hand, ceramic knife edges do not have a saw-tooth edge that grabs your nail so their sharpness cannot be tested using the traditional method. As a result, they cut well even with straight downward pressure.
ARE KIKUSUMI CERAMIC KNIVES HEALTHY TO USE?
Kikusumi knife handles are formed through single-injection molding which is a more sanitary and healthier process. All of our ceramic blades are 100% free of BPA. We care about the health of our customers – your family and friends.
ARE THERE ANY WEAKNESSES TO KIKUSUMI CERAMIC KNIVES?
The strength of ceramic knives can also be its weakness if used incorrectly. The extraordinary hardness of Kikusumi ceramic knives means they are also more brittle than steel. Avoid harsh actions such as flexing, prying, twisting or hacking as these actions can potentially chip or break the knife blade. We do not recommend cutting frozen food or hard food like bones. Kikusumi knives are designed with a slightly thicker blade than others in order to help prevent easy breakage or chipping.
WHAT IS THE BEST TYPE OF CUTTING BOARD TO USE?
We recommend using wood cutting boards with Kikusumi ceramic knives for 2 reasons. The first is that wood is more forgiving to the blade of the knife and will therefore help keep your blade sharp for longer. There are many types of wood cutting boards to choose from however we recommend either Hinoki or Paulownia wood. The reason is that these are softer than hard type woods like maple, walnut or olive. They also have anti-bacterial qualities the other woods do not. This is the choice cutting board for the top sushi restaurants in Japan.
The second reason to choose wood over plastic is they will last much longer. When managed properly wood is a more sustainable material than plastic which needs to be thrown away in a shorter period of time and is non-biodegradable.
Hinoki wood cutting boards are a popular choice for sushi chefs as their naturally occurring resin prevents the growth of bacteria similar in behavior to an insecticide. Hinoki’s unique fragrance casts a relaxing feeling around it. It is most suitable for maintaining sanitary conditions.