White ceramic blades combined with red rose/copper handles, that make it look more stylish.
Carefully cast geometric diamond-shaped non-slip rose/copper handle to enhance grip force and prevent slip from hand.
Each knife has a knife sleeve for storage after you have used it.
It weighs 65.5 grams and is the length of 22.5cm, its blade is 11.8 cm long. The knife is a width of 3cm, and the back is the thickness of 1.45-1.55 mm.
5 inch ceramic utility knife blades fits to slice fruits, vegetables, cheese and cut the diced meat.
Item No. | Size | Material | Function |
BH-CK003 | Total Length:225mm*Width30mm Weight:65.5g Blade Thickness:1.55-1.65mm | White ceramic blade and ABS+TPR Rose handle | 5 inch ceramic utility knife fits to slice fruits, vegetables,cheese and cut the diced meat. |
BH-CK009 | Total Length:225mm*Width30mm Weight:64.5g Blade Thickness:1.55-1.65mm | Black ceramic blade and ABS+TPR Rose handle | 5 inch ceramic utility knife fits to slice fruits, vegetables,cheese and cut the diced meat. |
BH-CK015 | Total Length:230mm*Width30mm Weight:65.5g Blade Thickness:1.55-1.65mm | White ceramic blade and ABS+TPR Copper handle . | 5 inch ceramic utility knife fits to slice fruits, vegetables,cheese and cut the diced meat. |
BH-CK021 | Total Length:230mm*Width30mm Weight:65.5g Blade Thickness:1.55-1.65mm | Black ceramic blade and ABS+TPR Copper handle | 5 inch ceramic utility knife fits to slice fruits, vegetables,cheese and cut the diced meat. |
BH-CK027 | Total Length:240mm*Width26mm Weight:86.2g Blade Thickness:1.55-1.65mm | White ceramic blade and ABS+TPR Rose handle | 5 inch ceramic utility knife fits to slice fruits, vegetables,cheese and cut the diced meat. |
The sharpness is its biggest advantage, cut apple will not oxidize, cut tomato even thick skin is a knife down and will not flow soup, meat can also be directly cut into shabu hotpot thin slices.
The second advantage is not to sharpen the knife, because the hardness is high, compared with the stainless steel knife, ceramic knife blade will not deform.
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