Ceramic knives present a unique set of trade-offs. On the one hand, they are sharp, lightweight and stainless. On the other, they are brittle and difficult to resharpen.
Let’s take a closer look….
The hardness of ceramic means it can be made very sharp. This Kyocera, for example, will almost certainly be sharper than a high-end Wusthof or Henckels.
Ceramic is also stainless and lightweight. This makes for a very convenient knife — no rushing to clean it the minute you’re done chopping. And it won’t produce fatigue after long food prep sessions.
Another great thing about ceramic is that it retains its edge for a very long time. So much so that you’ll probably never need to worry about resharpening it. When you do need it resharpened, you’ll need a professional since ceramic is tricky to resharpen.
Now for the downsides:
Because ceramic is so hard, it’s also brittle. This has two consequences you should be aware of.
First off, ceramic knives can’t be made quite as sharp as the sharpest high-end steel knives. The edge just can’t be made that thin without breaking.
And second, it can shatter. Drop your ceramic knife on the floor and it’s likely to chip or shatter.
This Kyocera knife is a quintessential ceramic blade.
Kyocera has been on the forefront of ceramic knifemaking for quite some time, and the Revolution Series is their latest offering.
The 7″ blade is on the smaller size for a Chef’s knife but you’ll find longer versions available as well.
The handle is a contoured, lightweight, non-slip resin that should be quite comfortable in your hand.
If you’re looking for a lightweight, sharp and maintenance-free Chef’s knife, this Kyocera is an excellent choice.
If you’re looking for the sharpest knife in the block that is guaranteed not to chip or shatter, look at a premium-steel Japanese knife like a Shun Classic.