One great thing about ceramic knives is that if you should ever forget about them and leave them in the back of the drawer, you can someday pull them out and use them after a quick rinse. They don’t rust, and the edge stays super sharp! Of course, we at Avancer think that not using ceramic knives is such a waste.

Fruit knives are generally small, but this is on the large side. Its size makes it more suited towards the larger fruits and vegetables, like melons, whole heads of cabbage and lettuce, and so on. The curved design affords more cutting edge, allowing a smoother peeling action. Remember that ceramic knives do not require sharpening like steel knives, so don’t use conventional sharpeners for them!

Features

• 5.5" Ceramic Knife - Fruit knife (Curved)
• Stays Sharp - a ceramic knife blade will stay sharp ten times longer than steel blades
• Pure & inert - the blade is chemically inert, so it will not alter the taste or smell on your food or leave any odours on your knife
• Hygienic - ceramic is incredibly dense leaving less room for bacteria to grow
• Ergonomic handle - rubberised handle improves handling and control
• Rust resistant - no metal, no rust
• Light-weight - makes the knife easy to use, cutting is effortless and it decreases the stress on wrists and elbows

FAQ

1) What are ceramic knives generally used for?

These knives are perfect for general applications requiring superior edge retention, sharpness or wear resistance. They are also ideal for special applications requiring chemically inert, non-magnetic, non-conductive, or non-contaminating materials.

2) Will a ceramic knife break or shatter if I drop it?

No, with the possible exception of the tip. Made with ceramic powder that is baked at extremely high temperatures, it is much denser than regular ceramics, and will withstand a lot more pressure. Like a forged metal knife, if the knife lands on the tip, the tip will break. Also, if the edge is abused, as with chopping bone or other hard items, this and all other knives will nick.

3) Can I chop or pry with these ceramic knives?

Your knife will work best as a slicing knife. When chopping with the Chef Knives, use the point as a pivot, always keeping part of the blade on the chopping surface. Avoid chopping as you might do with a cleaver. And, as with all knives, avoid prying.

4) What cutting surfaces work best?

As with all knives, wood or polyethylene cutting boards are the best cutting surfaces. They will keep your knife sharper longer. Avoid marble, glass, stone, ceramic and other hard surfaces; they damage all knives.

5) How do I clean my ceramic knives?

Clean with water and liquid dish detergent. A mild cleanser will remove any discoloration not removed by normal washing.

6) Can I clean my ceramic knives in the dishwasher?

We do not recommend cleaning them in a dishwasher. Violent motion against other objects, especially hard plates, could chip the objects and also the knife itself. And because the knives are so sharp, it could be dangerous if someone carelessly reaches in the dishwasher without noticing the knife.

7) What things should I avoid to keep the knife under warranty?

Here's a short list of what to avoid...

• Cutting frozen foods, bones, hard cheeses or hard crusts of bread;
• Dropping on hard surfaces;
• Prying with the tip;
• Washing in the dishwasher;
• Using as a scraper;
• Hitting against china or flatware;
• Putting the blade in open flame;
• Sharpening with a conventional sharpener