Cutting edge technology has enabled Kyocera to bring you this range of incredibly sharp and long lasting, harder than steel, blades. Formed using extreme temperatures and quite literally tonnes of pressure the blades are then ground using microscopic accuracy and polished to perfection to give the ultimate sharp edge which lasts up to 15 times longer than a steel blade before it requires sharpening. Another benefit is that the blades are chemically inert so they will not react with your food, this also reduces the oxidisation that occurs with some foods such as fruit and lettuce causing them to quickly go brown after cutting. Lighter in weight than traditional steel knives the Kyocera knives are really comfortable to use, even for very repetitive slicing tasks. Perfect for slicing wafer thin fruits, vegetables and boneless meats the Kyocera range of knives is designed to complement, not replace, your standard steel knives, but to offer you simply the best possible blade for the job.