Samura Inca Chef's Knife 187 mm, White Blade

The blade is made of white zirconia ceramic, which SAMURA describes as resistant to oxidation. Ceramic asks for a different routine from steel: it is meant for slicing and cutting rather than chopping, and it can chip or split if it is dropped on a hard surface. Keep it for boneless food, and leave bones and frozen food to other knives.

The double-bevel edge is a standard V-edge, ground on both sides of the blade.

The handle is made of ABS plastic with a TPR soft-touch coating. SAMURA describes Inca knives as soft to hold and very light, with a coated handle that gives you a confident grip. The knife weighs 118 g and measures 328 mm overall.

• Slicing and portioning boneless meat
• Slicing and portioning fish fillets
• Slicing and dicing vegetables
• Cutting and slicing fruit
• Slicing bread

Rinse the knife with hot water and wipe it dry before first use, then wash it by hand with non-abrasive materials and dry it; a dishwasher is not recommended, and it should not be left in the sink for long. Cut on wooden or plastic boards, never on glass, do not chop with it, and do not cut frozen food, food with bones, pineapples, hard cheese, summer sausage or dry salami. Handle it with care, because dropping it on a hard surface such as tiles or marble may chip or split the blade; minor chipping of the edge during the first months is normal and does not affect cutting. Store it in a brush block or knife holder where the blade does not touch metal items, and never test sharpness with bare hands; use a piece of paper.

The Nazca-inspired Inca collection is SAMURA's tribute to the ancient peoples of Central and South America, with zirconia ceramic blades and TPR-coated ABS plastic handles. Like all SAMURA knives, this chef's knife comes with a 2-year warranty.