Abundant Chef (TM) Premium 6 Inch Ceramic Cutlery Chef's Knife Black Handle White Blade

This seems to be a perfectly adequate ceramic knife. Ceramic blades are sharper than steel, which is their big advantage, However, they are much more brittle than steel and will eventually lose their sharpness not by dulling the way a steel knife dulls, but by chipping of the ceramic. Look closely at an old ceramic blade and you can see the edge is no longer smooth. You cannot toss a ceramic knife into a drawer of utensils, because that will chip the blade, and its sharpness poses a hazard to those rummaging through the drawer. Most ceramic knives come with a cheap plastic sheath just for these reasons. THIS KNIFE DOES NOT COME WITH A SHEATH, so I recommend purchasing it only if you have room in your knife block for it. Ceramic blades cannot be sharpened, and after two years of chopping veggies every day, expect to replace the knife.

Materials and workmanship are OK, but cannot correct for design faults. Severe wedging limits uses to thin materials or thin slicing. The handle angle with the blade has your knuckles on the cutting board. The lack of a guard at the back of the cutting edge will draw blood. In common with nearly all other ceramic knives it cannot be used for chopping or heavy cutting (try splitting a head of cabage with this; and then go get your good old steel knife and actually get the job done!)

This is my first ceramic knife. Wasn't sure how I'd like it but it was the size I needed and I was curious. It's been wonderful. Easily slices slightly over-ripe tomatoes for the world's best BLTs and everything else. Nice balance and heft. Easy cleanup! They recommend using bamboo or wood cutting boards, which I prefer.I has a concern and contacted the seller, thinking I might get no response or a delay and not much help. Nope. Quick, helpful response that let me know there were real people there who care about my satisfaction.

As an ardent cookie and knife collector, I am most and enamored of this cutlery. The handle is ideally shaped and easy to grip, the blade well balanced, the micro serrations providing superb sharpness. Of the scores of culinary knives I own, this quickly has become my favorite. It's a sturdy knife that retains its edge -- the care must be taken not to drop it as ceramics are more brittle than steel. All in all, excellent quality at a great value.

I was hoping for a purley ceramic knife, but the inner of it is metal. It doesn't seem sharp when I got it at first, but it quickly proved to be sharp! It's a nice little light and sharp knife. I recommend it.

I had purchased a ceramic knife from a local kitchen gadget retailer and fell in love with it. The knife is extremely sharp and cuts through vegetables as if they were butter. This knife on the other hand is not nearly as sharp. While the handle is a nice fit, the blade however does not necessarily cut any better than any stainless steel knife I have had in the past and since there is no such thing as a ceramic knife sharpener, it will never get any better. Next time I will know to stay local.

One~ I thought I was Ordering the Yoshiblade and was surprised when this thing arrived. Two ~ The grip of the handle was not nearly as good as the Yoshiblade. Three ~ Within a week the tip of the blade chipped off along with edge of the blade closest to the handle. However, at least the blade is sharp! I have now ordered and received the Yoshiblade I wanted and highly recommend it, the Yoshiblade.

A nice, inexpensive, ceramic knife. Lately my girlfriend and I have been switching to ceramic knifes since they hold their edge a lot longer than inexpensive steel knives. At $12, this one is plenty sharp and fits well in the hand. Plus it's cheap enough to replace once it does start to dull.