Customer review from the Amazon Vine Program Victorinox CeramicLine Santoku Knife
I did some research on santoku and ceramic knives before I tried it out in the kitchen. I learned that the santoku knife is designed for slicing, dicing, and mincing and literally translates to three uses. The santoku apparently relies on a single downward cutting motion rather than rocking. As a result, the santoku is more appropriate for working with vegetables and fruits. They typically measures about 5"-7" and this Victorinox was a 7" model.
Ceramic knives are constructed out of hard ceramics like zirconium oxide. Victorinox claims this blade is made almost 100% out of high-purity zirconium oxide. The material is sharpened by diamond-dust coated grinding wheels, or grinding wheels with extremely hard materials. Zirconia is ranked 8.5 on the Mohs scale compared to 6.5 for hardened steel or 10 for a diamond. Industrial grade diamond sharpeners are recommended when sharpening a ceramic blade.
The handle is made of a polyamide plastic and the instructions give many warnings against using the blade for hitting or levering. The ceramic material is hard, but it is also very brittle. They recommend using a wood or plastic cutting surface, and to avoid hitting other objects in a dishwasher.
Cutting soft vegetables and fruits (like oranges) is easy, but it requires a lot of effort for raw meat and harder vegetables. This is not a 1 size fits all blade, it has its limits in the kitchen.
Pros: Lightweight, balanced, novel blade material. Doesn't rust and doesn't leave a metallic taste in foods.
Cons: Ceramic material is high maintenance avoid hitting a hard surface or using it as a lever, but even with normal light-usage the blade will chip very easily.
Overall: 4/5 stars
UPDATE: After using the ceramic knife for a few weeks, I've noticed the blade being chipped in a few spots. I never hit anything hard with the blade. It is difficult to use for harder vegetables like thick lettuce/cabbage. It slices through oranges, apples, and pears very easily though.
UPDATE2: Someone in the household used this knife and sliced his finger accidentally. This knife is sharp, by no means is it a plastic picnic knife. The white blade material looks deceiving but it is sharp. I do not recommend using it for hard/stiff vegetables or meat, but it still works effectively on soft vegetables, fruits, etc...
Customer review from the Amazon Vine Program This knife is very inexpensive compared to other ceramic knives. Heck, just a few years ago you couldn't buy one this large at all, so it was great to see this one come it at this price point.
The handle is plastic (which is fine), but looks and feels cheap (which is not). It is a pretty big mis-step, and when combined with the white blade and the light weight, the entire knife looks and feels like a plastic picnic knife. So, it is cool, but you aren't going to want to show it off.
The ceramic blade is hard, but extremely brittle (like glass). This means that any accidental contact with a countertop edge or even a bone will chip off little bits of it. Also, this kind of knife cannot be used for any kind of prying or twisting tasks as the blade will shatter.
It is very thick, especially for a Santoku, which is supposed to have a very thin profile. This is probably because if they made it thinner it would be even more likely to break or chip.
So, on one hand it is very cool to have a ceramic knife. It will stay sharp, won't rust, and won't transfer anything to your food.
On the other hand, it is going to chip no matter how careful you are with it. It also can't be used in any situation where you might have to twist it, or might hit a bone. This limits the usefulness enough for me to recommend sticking to standard knives first, and after you have the ones you need consider buying this one just to play with. You don't need it, but if you've always wanted a ceramic knife this is a (relatively) inexpensive way to try one.
Sean P. Logue
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Customer review from the Amazon Vine Program I didn't know what I was missing until I got this knife. It is simply the best knife EVER! It cuts through everything so easily, I am in awe. I have other knives I felt were decent, but boy was I wrong. I used to use a utility knife to cut through raw chicken, but no more. This knife cuts through raw chicken like it is butter! Raw steak is a breeze, too, and I can cut an onion so fast I don't even have time to cry! Some tidbits...I used the knife on a textured glass cutting board, which was a very bad idea. It made a small nick in the blade, and I am very angry with myself for this. Use it on a smooth cutting surface only. And, because the blade is white, it will remind you of plastic cutlery, which may make you undermine just how truly SHARP this knife is. Don't be fooled.
It cleans great, is nice and light, and cuts effortlessly. I would give it 10 stars if I could.
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Customer review from the Amazon Vine Program This Victorinox Ceramic Santoku Knife, 7-Inch is lovely to look at. While packaging doesn't make the product, I had to admire its bone-white blade pressed into the red flocked package insert. Very striking! I read the package insert since this is my first ceramic knife. It's made of zirconium oxide nearly as hard as diamonds; don't twist and pry with it or hold it in an open flame, unsuitable for "hitting," don't drop it on hard surfaces, wash and dry it and store it in its plastic sleeve, keep out of the reach of children. O-kay! Nothing unexpected there.
It's a very light knife, almost disconcertingly light. You'd probably agree that "light" is a good thing in a kitchen knife, but since my usual blade is a Chinese cleaver, I expected a little more weight. It's a very thin blade with a shallow blade bevel and no scallops, with only a very slight curve from tip to heel. The Santoku blade comes into its own for slicing, dicing and chopping.
My new knife cuts effortlessly through cheese and vegetables (broccoli, sweet potatoes, onions, peppers). I haven't used it on meat yet. The blade is ultra-sharp so it doesn't need weight or pressure to do the job, just hold the comfortable handle and let it slide on through. Very nice! It washes up well, the white blade doesn't seem to stain, and I've got it in its protective sleeve tucked safely away for tomorrow's cooking chores.
The Victorinox Ceramic Santoku carries a hefty price tag and may possibly be in a class of its own. It's a very nice knife, and I recommend it if it's in your price range.
Linda Bulger, 2010
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Customer review from the Amazon Vine Program This knife is slick. It's white. Seriously. Naturally slightly translucent..white! It's so impressive when you see it and you wonder if it's not just plastic.
We've been trying it on all sorts of foods and it cuts smoothly and easily. I own a "normal steel" tomato knife by Victorinox and it has lasted 1 1/2 years with no problems. I own Cutco knives which are fairly expensive, like this one, but they do have nicer handles. They are heavier, which might be perceived as better quality for some. But for other, especially those with weak wrists or arthritis, or just like something high-tech, they might really appreciate how light this knife is, yet how sharp.
Here are some advantages of ceramic knives:
--1. Ultra-Sharp Long Life Blade
Holds its edge much longer than steel. Lasts many months or years without sharpening.
--2. Stain and Rust Proof
Impervious to the food acids which discolor steel products.
--3. No Metallic Taste or Smell
Maintains the fresh taste of food. Won't brown fruits and vegetables.
--4. Easy to Clean.
Non-stick ceramic surface makes for easy clean-up.
--5. Easy to Use
Lightweight and perfect balance.
--6. Beautiful blade.
Just cool to look at.
On the downside, I would say that the handle isn't as attractive as it could be. AND I read up that Zirconium knives are sharp and strong, but they can chip (split). So you may have to be careful with the knife. We haven't had any problems so far, but I won't be putting this in the dishwasher to be safe.
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I needed stitches after using it. Just putting the strawberry in the feeder is risky. The slices are perfect for cereal, but really too small for a typical fruit salad-they are just slivers-not slices.
