KIKUSUMI Ceramic Knife Cutting Guide


[NOTE:  The following article is also available under SUPPORT on the top menu]

It is important to note the differences between steel and ceramic knives.  They are different materials and are made in different ways and yet both can be used to cut effectively.  For this reason our team at Kikusumi has decided to craft a ceramic knife cutting guide and hopefully improve our customers knife skills in the process. Ceramic knives have more in common with the hardest of forged steel knives such as those crafted in Japan with blue or white steel.  The primary difference with ceramic is the light weight, non-reactive quality and smoothness of blade (no burrs).

Hardness in steel is measured by the Rockwell scale with high-end steel measuring above 60.  Ceramic is even harder and with hardness comes better sharpness retaining characteristics along with blades that are more brittle.  That is great for slicing but means they should not be used for flexing or cutting hard objects like bones.  Household knives such as flexible boning knives are made with softer steel such as VG10 and sharpened at wider angles.  Softer material knives lose their sharp edges quickly which means more frequent sharpening.  The advantages of hard material knives make them better choices but along with it comes a greater need to learn to use them properly.  Following are some cutting guide tips and actions to avoid when cutting with hard material knives like ceramic.

Any knife that is dropped risks damage or breakage.  The more brittle the knife, the more likely it will chip or break when used improperly.  Dropping a knife is to be avoided at all costs.  Keep in mind that ceramic knives are designed for vertical strength and are never intended to be impacted from the side or flexed.  When used correctly ceramic knives will not chip or break and should last for years.  The key is to use them strictly for slicing and take advantage of the entire length of the blade.

We have created a ceramic knife cutting guide that illustrates the proper cutting technique for hard and soft foods when using ceramic knives.  Using these Japanese slicing techniques rather than simply pushing the blade down through food utilizes more of the blade for easier cutting, longer blade sharpness and results in less pressure on the handle-blade joint.  This is the way a Japanese chef would cut – using the strengths of the blade to the maximum.  Never feel you need to use “heft” to cut properly as a good knife combined with good technique is always superior to brute force.


Knife Care

Ceramic Knife Maintenance


Following a few simple rules will result in your ceramic knife staying sharper and lasting longer.  When you first buy your knife it is sharp and looks great – wouldn’t it be great to keep it that way?  The following is list of Do’s and Don’ts for proper ceramic knife maintenance.


  1. Cut on a wood or plastic cutting board to avoid chipping
  2. Hand wash with warm, soapy water
  3. Allow knife to air dry
  4. Store your knife in its safety cover or a knife block when not in use
  1. Drop ceramic knife on hard surfaces
  2. Cut on stone, marble, metal or glass
  3. Cut frozen food or bones
  4. Use the knife for work that requires twisting of flexing the blade
  5. Apply force to the side of the blade (eg. smashing garlic)


  • Store in a knife block / sheath / tray or on a dish drain
  • Use care when storing and removing the knife from a knife block to avoid tip damage
  • Storing any knife upright  (sharp edge up) or sideways in a knife block reduces wear to the knife edge


All knives will dull over time.  Harder metals like high carbon steels, titanium and carbide tend to hold their edge longer than cheaper steel.  Ceramic blades are harder than any metal – in fact harder than anything except diamond.

Ceramic will stay sharper longer than metal blades with proper knife maintenance.  Over time and extended use micro abrasions or nicks will appear on the ceramic blade’s edge.  This is part of the normal process by which all blades dull over time.  The presence of microchips does not mean the knife is dull – it may continue to cut well for some time after that.  If the knife becomes too dull to use it is time to use a diamond sharpener.  Diamond is the only material harder than zirconium so be sure you or the professional sharpener has one.  The role of the sharpener is to first smooth the microchips on the edge of the blade and then hone a new, sharper edge.  Larger chips and broken tips can often be corrected by sharpening as well – for these it is best to seek out a professional.

Kikusumi Black Ceramic Knives Designed by Del Cook

Kikusumi Knife Website Launch 2016


Kikusumi knife began as an exploration between cooking, nature and culture. Throughout history humans have created tools to help cook the food needed to survive. Our goal at KIKUSUMI is to design products that forge high functionality together with natural beauty. Each product is the result of a meticulous design process in which imagination, ancient craftsmanship and modern technology are combined with the hope of creating products that are as enjoyable to use as they are to look at.


In 2016 we officially launch our website.  It will also feature detailed visualizations of all aspects of Kikusumi products including the design and technology that lies behind each product.  A link on the page will take you to our store where you can purchase our products.


Our first product launch will be the Kikusumi Ceramic Knife series including a 3-knife set and a separate bread knife.   We are busy working on other products as well and will keep you informed as we progress and whenever there is a new product launch.  As always the goal is to combine traditional methods with new technology to create products that are better, easier to use and more beautiful than what currently exists.


We put a lot of effort into making the packaging appropriate for gift giving. Each box is like an interactive story for the Kikusumi brand that we hope you will find exciting to unwrap.  Contained within each box is a brochure with links to each of our media products like the Kikusumi App, website, social media and Kikusumi Magazine.  Wherever you want to meet we hope to be there for you.


We believe it is important to not only make a great product but also help to educate our customers on how best to use it.  In that spirit, we have created the Kikusumi Magazine to pair with our products.  The idea is add a little inspirational juice to help you get the most out your knives and kitchen tools.  The magazine contains stories across a wide variety of food-related categories.  Fisherman, Artisans, Farmers and Chefs share their personal stories along with the wisdom they have gathered along the way.  Food and travel stories will take you to places you will want to go.  Recipes will allow you to use your Kikusumi kitchen products to recreate flavors and aromas of exotic places.  The Magazine will be accessible through our website and also a live feed will be part of the App.  Of course you can also connect to it via our social media accounts if that’s where you are hanging out.

We hope you like what we are doing and welcome your feedback!