Paul Wirths Kitchen Knife W380 CERASTEEL

In the blades of Cerasteel knives combine, as the name suggests, two wonderful material properties:

1. Ceramic is extremely hard. Therefore, ceramic knives do not need to be resharpened.
   Steel is flexible and elastic, so it does not break.
2. Cerasteel is both: elastic and permanently sharp.

Cerasteel - your new best friend in the kitchen

Aerospace research produced a material called Cermet, a composite of ceramic (CER) and metal (MET).
Cermet protects, for example, the turbine blades and the shaft of a fighter plane from extreme stresses.

In this industry, the development of this material was a real breakthrough.
And now we use exactly this material for our knife blades to bring you maximum pleasure when preparing your food.
On closer inspection in the light, you can see a slight shadow on the blade - this is three layers of Cermet welded.
Because cermet wears out with difficulty, the blades remain sharp for a very long time.