While I can't yet address durability issues with either of my Shenzhen knives, I have to say that these knives make a very good first impression. I've waited a long time for ceramic knife prices to drop down into the consumer range, and I've yet to be disappointed with any ceramic I've purchased.
Things you'll notice: ceramic blades tend to be a little thicker than their metallic cousins. At the same time, they're lighter. These are not blades you'll use for hacking through bones, because ceramic blades can chip if abused. They're hard, but hardness means brittleness. (You can break a steel knife, too, if you work at it hard enough.) For ordinary household usage, though, you'll find that ceramics like this are perfectly suited for what you do in the kitchen on a daily basis.
Shenzhen presents itself as a mid-tier brand, and definitely hits the mark where the price point is concerned. Compared to Kyocera I think they probably come in second place (although Shenzhen comes in ahead on the design of the handles, which I like better than the Kyocera handles), but they don't come behind in proportion to the price difference. In general, the Kyocera products are 67% to 100% more expensive than the Shenzhen, and while the Kyoceras are probably better (maybe--I'm still not sure), they're not THAT much better.
This is a great introduction to ceramic knives if you're interested in adding one or more to your kitchen arsenal. Read up on how to treat ceramic knives, though. (Never, ever, EVER in the dishwasher!) You definitely have to take care of them differently than a steel knife--but they don't cause acidic foods to brown, they're easier to clean, and they don't corrode or rust.
The first few weeks, we put the knife back in the box it came in, cradled in foam. Then we set it in a special place on the counter away from everything else. Now we just hand wash and put it in the knife drawer wooden holder with all of the other good knives. My wife is a lot less careful with it than I am. She cut into an avacado and cut right through the seed with a "wow, that's sharp" at the end.
Will try to give an update in a year but so far it was an excellent purchase.
Update: After 3 mos the edge became so dull it was unusable. I've tried sharpening it with several diamond sharpeners but can't return the edge to sharpe. I'll likely end up throwing it away because it is just taking up space.
We were using it daily. If you only use it once or twice a week it could last a year or two.
2nd Update: The vendor responded to my last update with suggestions on sharpening my knife and an offer to replace it since it was dull in 3 mo. First, kudos go to any vendor that cares enough to monitor Amazon product reviews and followup constructively. I have revised my rating to 3 stars because customer service is an impotant part in the purchasing experience and the first knife did last 2 mos with daily use without sharpening (something I can't say about our Henkels). I'll try to leave a review on my experience with the replacement knife.
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After watching an advertisement for another knife similar to this one I did some research and found the other knife charged people too much. I found this knife which does the job without the hidden charges.
Read Best Reviews of Shenzhen Knives White Ceramic Slicing Knife, 5-Inch Here
can't be happier than using this knife to cut meat, veggie, or anything except bone.
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This knife was a replacement for a ceramic knife I'd had for several years that I had to replace because the handle wore out.
I've only had it a few months and it's already dulling significantly. Disappointing.
We have been using the food grinder attachment for 15 years with no complaints. This repacement blade is nothing like the original. It is lightweight junk. I will try to sharpen the original blade.
