This is the first ceramic knife I have ever owned and so far, I'm impressed. My first job was as a prep cook, so I've done a lot of chopping and mincing of vegetables and fruit, and endless hours prepping meats for cooking. Here's what I have found:
1. It's sharp, really sharp.
2. The Nakiri shape works well for everything you'll need the knife for, so don't worry if you think it looks a little odd or would handle differently.
3. You'll be paranoid about breaking it the first few times you use it, but you'll get past that.
A note on that last point. All the reviews I have read about ceramic knives say the same thing. They're really sharp and they're really fragile. i.e. don't cut bone and don't throw it down onto a hard surface. The knife itself is thick enough to hold up to some banging around, but you will want to be careful about hitting the blade against hard surfaces. If you treat the rest of your knives like an adult and don't use them for stupid things i.e. knife throwing contests, you don't need to worry about breaking a ceramic knife.
Happy chopping.
I purchased this knife recently after reading about the benefits of ceramic and the description is right super sharp, precision slicing and my food does not brown! I can't believe it. I use this knife for all my prep work in the kitchen it's my new 'go to' knife. I hightly recommend adding this ceramic knife to your cutlery sets.
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I work as a chef, and so i keep an eye out for any kitchen equipment that might be useful at work or at home, or that are interesting for some reason. This knife fits the bill for home use, and is interesting to boot. It is true that the ceramic diminishes the amount of bruising/browning from fruit and veggies. I believe that is directly due to it not being metal, which seems to brown things cut more quickly (chemical reaction? I'm not sure). Although a sharp edge also reduces the rate of decay, as it were, this is the same whether metal or ceramic, so that isnt a direct reason. Anyway, the knife does stay sharp a little longer than, say, a Wusthoff, but not so much so that it becomes a deciding factor.
Okay, now that we've gone through the advertised benefits, which are real, but not so much so that it should be a true deciding factor (unless this is going to be the only knife you use), why buy this knife? For me, the knife is a well balanced blade that is easy to use. It isnt very large, so it fits well in your kitchen drawer when not used (and comes with a sleeve). In fact, the overall feel of the blade becomes the deciding factor for me. It is comfortable and, as i said before, well balanced. With that, the lasting edge and reduced bruising can then become a factor. At a little less than $40, it is very reasonably priced for a quality blade. If you cook frequently, you will still want to have a few other knives on hand (at least a paring knife and an 8 or 10 inch blade for larger scale prep work). Either way, you will find this knife to be handy, and a worthy addition to your personal kitchen (i dont see it as a practical blade in a work setting however).
One further note: ceramic blades are notorious for shattering. So far, i haven't had any issues, but just be aware of this. If you have butter fingers, you may want to avoid ceramics.
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I got this on gold box special the other day. The knife is great for cutting vegetables, and makes a gentle push cut almost effortless. It's also very comfortable to hold for a person with smaller hands. But when I tried to slice the ends off a particular sturdy garlic clove it refused to cut. To be fair, my 8" Forschner chef's knife couldn't do it (where did this garlic come from?). But it ended up producing 3 tiny chips across the blade. They don't affect the cutting ability, but at this rate the edge won't last very long. And although they stay sharper longer, you generally have to send ceramic knives away to be sharpened. So I'll probably end up returning this one.
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A couple of things to note this knife is sharp, but also a bit fragile so be careful with it in all counts. Also it is made in China not France. Overall not a bad ceramic knife but know what you are getting into with ceramic knives -they have pros and cons very sharp but a bit more hassle tan steel blended knives.
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Every Friday night is homemade pizza and a movie family night. The metal disk pizza cutters last a couple of months and go dull and it was a challenge to cut straight with the toppings being pushed around. We saw this and decided to give it a try. It works great. Center the pizza, push the cutter down in the center and rock it back and forth a couple of times in the grove and you have a nice straight cut.
