Iron Chef 5-Inch Ceramic Santoku Knife

I had high hopes based on what I had read previously about how sharp ceramic knives were and how easily they would cut through anything. However, my experience using this knife was no different than using an ordinary stainless steel knife--whatever other advantages ceramic knives may have such as keeping their edge longer, the way it cut through onions, for instance, was completely conventional. Moreover, despite the warning to take special care because this knife was extraordinarily sharp, I found that it was duller than some of my other knives purchased from Amazon. When I tested the blade with my finger, it seemed almost blunt by comparison. Maybe I just got a bad knife but again I was quite disappointed.

Picture is not quite representative, blade is not curved like depicted. Cutting edge is just about completely straight and flat, with almost nonexistent slight pitches up at the very ends. Picture makes it look more curved, like something you could rock easily.

Very weird feeling, more like a toy than a knife. Also very weird having a somewhat transparent blade. Hold it up to the light, and hold your finger behind it, and you can see it moving through the blade.

Blade feels odd to the touch too, almost like plastic, not at all what i'm used to feeling in a knife. Even the sound it makes when you set it down... Clearly, this is my first ceramic knife!

But it is sharp. Works great on the things I normally cut up, from chicken to vegetables, and everything else. This is, I think, the smoothest thing I've ever sliced through an apple with.

I got this on an Amazon gold box deal, so not sure if I would've paid the full price for a ceramic knife out of the blue, but after using this, I might. And if the edge holds as well as ceramic knives are supposed to, I may have to end up getting a few more. Only time will tell.

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I have less expensive knives that cut much better than this. I have quit using it and cannot give it away after friends used it.

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I have had this knife for 8 months now and it probably sees more use than any other knife in my kitchen. It is fantastic for slicing tomatoes or vegetables. Just breezes right through them. I have had no chipping issues but I always use the knife with a cutting board and never put sideways pressure on it. The grip is very comfortable and the blade is very sharp. I would recommend this knife.

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It's about good as my 10 year old stainless steel knife. Better to get something nicer. I returned it and got a Wusthof Classic instead. On the other hand, it's much cheaper.