Ceramic Japanese Kitchen Knife

Japanese cooks rely on these efficient tools to create whisper-thin slices and exquisite julienne cuts. The key to their sharpness: Each slicer is fitted with a ceramic blade that holds its edge ten times as long as steel. You’ll find the slicers useful for everything from cutting vegetables for a stir-fry to slicing apples for a tart. Use the flat slicer to create wide, paper-thin slices of apples and other fruits or vegetables.

Inspired by the high-performance knives used by Japanese chefs, our exclusive Shun Fuji collection represents the very best in cutlery craftsmanship and technology. This honing rod is made in Japan of ceramic with a wood handle designed for a comfortable grip. Regular use will keep the blades of your finest cutlery in prime condition Handle is dark tagayasan wood, or “iron sword wood,” an extremely dense wood traditionally used in Japan to make samurai sword handles. End cap made of polished Damascus steel.

Setting a new standard in ceramic cutlery, the Kyotop collection from the Japanese company Kyocera uses an industrial-grade ceramic that is extremely dense, allowing it to resist wear up to ten times longer than steel. The blade is finished in an elegant Damascus-style pattern, and the moisture-resistant PakkaWood handle provides a comfortable grip. Ultra-sharp, lightweight blade is perfect for chopping, mincing, dicing and more.

Easy to use and store, this versatile handheld sharpener will maintain every knife in your kitchen, from straight-edge and serrated blades to Japanese-style santokus. Two slots, coarse and fine, for sharpening straight-edge and serrated knives. Two slots, coarse and fine, for sharpening santoku double-beveled knives. Coarse slots feature diamond rods that sharpen the blade at the correct angle every time. Fine slots use ceramic stones to finish the edge. Soft-grip handle for comfort and control.