Macher (Yiddish, Big Shot)I have several Boker ceramic knives and they are wonderful; however, I have always found them a bit on the small side...even the chef knife. So they are great for fine knife work like mincing shallots, but a bit awkward when it comes to dealing with larger food items.
When I saw this and saw that the blade was over 7 inches I immediately ordered it. I was thrilled to receive quite a substantial knife with good weight and perfect for more general purpose gcooking chores like carving meats and prepping vegetables.
Ok, it is a bit pricey, but still less expensive than ceramic knives of the same size or a very good steel knife. SO it may not be cheap, but it is a good value.
Novice cooks be warned. Ceramic knives are extremely sharp and you can easily cut yourself without even feeling the blade touch your skin. So use caution until you are used to it. Also, even though ceramic is harder than steel, it is not as flexible, so don't use ceramic knives for bashing garlic cloves, opening cans, prying open jars, etc. because they will snap.
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