The Yoshi Blade: Now You Can Cut Down on Prep Time

Article Written By: verabaylor

Most cooks generally agree that the worst part of cooking is getting everything ready to make their pièce de résistance. Most great dishes require prep work – maybe it s chopping the vegetables for your homemade pico de gallo, slicing the ingredients for your mango salsa, or simply scraping and cutting the vegetables and meat for your homemade soup. It is all the grunt work” that goes into a good meal.

The difference between prep time that is a chore and prep time that s a breeze can be a good, sharp knife – like the Yoshi Blade ceramic knife. This powerful knife will cut bread without smashing it. It will let you slice vegetables like a surgeon, thanks to its precision, ceramic blade. And as for cutting meat, the Yoshi Blade always stays sharp enough to cut the thickest cuts of meat.

What helps to make the Yoshi Blade so special is its Santoku design and the materials used in its construction.

Santoku is an all-purpose kitchen knife that originated in Japan. Its 5- to 8-inch blade has a flat edge and a sheep s foot blade that curves in an angle at the end of the knife. The handle of the knife aligns with the top of the blade. When translated, the word Santoku means three uses,” which is perfect for the Yoshi Blade as it easily performs the three tasks you want of any knife: it slices, dice and minces. This means the Yoshi Blade is just about the only knife you need in your kitchen.

Santoku- designed knives are lighter, thinner and shorter than a Western chef's knife, which is usually about 8 inches long. And remember, a shorter knife is more nimble to use.

The Yoshi Blade is an eco-friendly design that will not rust and will keep its sharp, precision edge year after year. Its blade is make of zirconium oxide, one of the most studied ceramic materials. If the term zirconium” sounds familiar, it should. Single crystals of the cubic form of zirconia are used in jewelry – cubic zirconia.

The qualities that make this faux gem stone so hard to tell from its diamond counterpart make it a strong, sharp knife that is 40 percent stronger than steel. In fact, it is the second-hardest material known to man after the diamond. And because the Yoshi Blade is made of a ceramic material, it will not rust or pit.

When making a Yoshi Blade, the material forming the blade undergoes high-pressure molding. Then it is fired at temperatures in excess of 1832° Fahrenheit. The material is then polished on a wheel to form the cutting edge, which is attached to the handle of the knife.

There are other great qualities about the Yoshi Blade. For instance, it will not stain or rust because of the hardness of the ceramic material. It is also a non-stick surface that makes the blade easy to clean. And, as opposed to stainless steel, the ceramic blade will never alter the taste of food it touches.

Caring for your Yoshi Blade is pretty simple. First it will rarely need sharpening. If, by some chance, it becomes dull, the manufacturer will sharpen it for just the cost of shipping and handling.

Manufacturers usually offer the knife as part of a package, which can make it an even more valuable deal. One package offers a free ceramic peeler – for use when peeling carrots, radishes and cucumbers – free with the purchase.

If you are a cook who values your time, you owe it to yourself to make some of that prep work a more manageable chore. A good knife can go a long way to making your time in the kitchen a more pleasant experience.

About the Author

Vera Baylor - the Yoshi Blade.

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