Myvit Ceramic Knife
Ideal for slicing boneless meats, boneless fish, fruits and vegetables.Not for frozen or hard foods(don't cut chicken, fishbone)
✓ Up to 2x sharper than steel
✓ Stays sharp 10 times longer than metal
✓ Perfectly balanced
✓ Never Rusts
✓ Never stains
✓ BPA free
✓ Impervious to acids, oils, and odor
✓ No chemical leakage
✓ Naturally, germ and bacteria resistant
✓ No browning or oxidization of food
✓ Cleans easily
✓ Leaves no aftertaste
✓ Ultralight for nimble use
✓ Can be used for baby food
a 6-inch Chef knife, a 5-inch Slicing knife, a 4-inch Fruit slicer, a 3-inch Fruit parer, and a peeler.
If you use your knife under the guide( slicing boneless meats, boneless fish, fruits and vegetables. Not for frozen or hard foods. and your knife is broken or clipped. pls contact us, we can resend you a new one.
3-inch Paring Knife is ideal for detailed tasks like trimming, peeling, mincing and creating garnishes.
4-inch knife is an ideal knife for fruit.
5-inch Knife for precision peeling and slicing or any food with a tough skin and soft middle.
6-inch Chef's Knife is an all-purpose knife, the ultimate cutting tool for everyday slicing of fruits, vegetables, boneless meats and fish.
Inferior Zirconia ceramics is harmful to health. Myvit ceramic knives use imported 100% high-quality zirconia powder, no noxious substance. Cheap ceramic knives use a noxious substance to lower the cost. On one hand, short life span, on the other hand, health is threatened.
Q & A:
1.Question: What’s the material of the black blade?
Answer: They are all made out of high-quality zirconia powder from raw materials zirconium sand coming from Western Australia. Some people think they are metal knife mistakenly. Actually, ceramic knife is way much lighter than a metal knife. It is just the high-quality zirconia power that makes them have the metal feeling.
2. Question: What is the difference between the black blade and white blade?
Answer: In the market, there are normally 2 kinds of colors of the ceramic blade. One is a white blade ceramic knife, and the other is a black blade ceramic knife. Black blade knife has one more procedure than the white one, which is carbonized under high temperature after the blade has been shaped up and ground. So normally black ones are more expensive than the white ones.
3. Question: How to Avoid breaking and clipping
Answer: The breaking or clipping all stems from false handling of the ceramic knives. We all know that ceramic knives are with a much high hardness which is only secondary to diamond. so the toughness is comparatively low. The tip of the blade, however, is most sensitive to damage. So Please note: Not for chopping bone, prying, striking. Not for cutting hard material. Use bamboo and softer cutting surfaces. We will further assure you our knives when they arrive in normal condition are indeed razor sharp. And they can keep great condition for many years without sharpening if being properly handled.