If you are looking into purchasing a high quality ceramic knife for your kitchen, then you need to read on. First, understand that ceramic cutlery is VERY hard, therefore it is prone to be brittle. If you use a glass cutting board, or if you flex, drob or pry with this knife, you will more than likely break it. As a general rule, knives are used for cutting, so whatever you do, DO NOT pry with this knife, and do not force the edge into staples, bones, or any other hard surface, as this would likely chip the cutting edge. With those pitfalls addressed, let's look at WHY you would like a ceramic knife.
They are VERY sharp and hold an edge a LONG time. They will slice through soft foods with ease. Believe me, you NEVER want to work this knife towards ANY part of your body, because a finger would EASILY be removed QUICKLY! Keep this in mind.
They will not discolor lettuce or apples, or any othe food because they do not release ions because there is no steel in them.
OK, Lets look at some brands. I bought 3 different brands to try, so my information comes from REAL experiences, not some theory. Out of the box, rinsed and used, the BEST one is the Kyocera brand. FANTASTIC knife. The blade was ground evenly and very neatly. the knife is light and easy to handle. You will like the weight of this knife.You wouldn't believe how sharp and how easily they will cut. I tried the pink handled 6 inch that supports breast cancer research. I let my mom use it, and She chopped onions so fine they looked like sugar crystals!! And man, the gumbo was awesome!
The second best, but VERY close in all aspects, is the 6 inch ASAHI. VERY sharp, awesome looking, and the best handling because of its shape. I liked it the best in use. I highly suggest you trying one of these. You will save at least half compared to the Kyocera, and trust me, they are nearly the same in every aspect. The ASAHI was charcoal colored, so if you prefer a white blade, well, spend the extra and get the Kyocera. The blade was ground neatly, and was as sharp as the Kyocera. I sliced through a paper towel with effortless motion. I loved this knife.
The last knife (knives) I tried was a two knife set. They were the URI Eagle model 2004 4 inch paring and 2005 5 inch utility. I was somewhat unhappy. They didn't feel as sharp out the box, almost dull, and the edge grind was a bit uneven in places. If I were buying just one knife, I would NOT look at these as a choice. They cut fairly decent, but it required a little more effort, were a pain on soft foods so the way I see it, for the same money, go with the ASAHI. Huge difference in feel and ease of cutting. That is why you want a ceramic knife in the first place, isn't it? If you already have one of these, you owe it to yourself to try one of the other brands. You will see right away what I am talking about. Perhaps a resharpen would bring them up to par. You would have to send them back OR find a specialized sharpening service center. You can't use conventional methods on ceramic blades. MAYBE a diamond hone would work, but you would have to be profficient at that before attempting it on ceramic blades.
I hope this helps you determine your needs. I still like the ASAHI, but my Mom prefers the size of the Kyocera knife. One more tip....if you want to push the sliced/chopped/diced food from off of the cutting board, flip the blade over and use the BACK side to prevent edge damage. Good luck, and remember....THESE KNIVES ARE SHARP! Once you get one, you will grab it first EVERY time. Steel blades just don't feel and cut the same.
