Have you ever heard of ceramic knives? I had, but I’d never tried one before. Well, recently I was given a chance to try Shenzhen Knives. I totally fell in love! My 6″ Ceramic Chef’s Knife is my new kitchen BFF! I swear this knife makes chopping a breeze! (Just watch out for fingers, I cut off half a nail the other day!) I can cut through tomatoes, celery and hot dogs with ease. No more fighting! About Shenzhen Knives:
Shenzhen Price Advantage Unlike our name-brand competitors, who will spend millions on marketing or professional chef endorsements, Shenzhen Knives keeps marketing expenses to a minimum. In addition, most ceramic knives after production, have passed through multiple layers of distributors (who add their own price mark-ups) prior to arriving at the retail distribution point. Our Internet distribution model enables us to bring our ceramic knives DIRECTLY from the factory to YOU, the consumer at a significant price savings.
The Ceramic Blade Advantage Shenzhen Ceramic Knives can be used by anyone for most slicing and cutting needs. These ceramic knives are made of an advanced ceramic called zirconia, the second hardest material known to man next to diamond. The material’s properties make it particularly resistant to wear and tear, which means that a ceramic blade can hold its edge much longer than a steel blade without the need for re-sharpening as often as steel knives.
Isn’t it pretty? I’m extremely careful with my knife. I don’t let it hang out in my sink with dirty dishes and it doesn’t go near my dishwasher. It hangs out in it’s box when not in use. I’m sure I can let it feel a little more normal, but I don’t want to break it! I would totally buy the entire set of these knives. It’s a little late for Mother’s Day, but you could order it and let your wife know she’s getting these awesome knives. My 6″ Chef’s Knife is $34.99. They have a special on a 3 piece set right now for $64.98 (normally 74.97.)
Connect with Shenzhen Knives:
Website: Shenzhen Knives
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Photos taken by Chicago Wedding Photographer.
