Ceramic blade for kitchen knives.
Ceramic blade will not corrode in harsh environments, are non-magnetic, and do not conduct electricity at room temperature. Because of their resistance to strong acid and caustic substances, and their ability to retain a cutting edge longer than forged metal knives, ceramic blades are a much more suitable culinary tool for slicing boneless meat, vegetables, fruit and bread.
Material property:
| Item | Unit | Inspcetion Results |
| Composition | wt% | ZrO² +Y²O³≥99.5 |
| Specific Density | g/cm³ | 6.0 |
| Hardness(HV) | GPa | >87 |
| Elastic modulis | GPa | 200-250 |
| Thermal Conductivity | w/m.k | 3 |
| Bending strength | MPa | >1150 |
|
Thermal expansion Coefficient(20 to 400°c) |
(10-6/K) | 9.6 (20~400) |
| Fracture Toughness | MPam½ | 7-10 |
| Grain Size | um | <0.6 |