I have been collecting knives for years, including superb folders like Benchmade’s 940 Osborne and the Wüsthof chef, santoku, and paring knives I have been using to cook since I bought then during one of my first few weeks in Ottawa.
A few weeks ago, I visited a shop beside Trinity-Bellwoods park which exclusively sells Japanese imports. A plastic-handled white-bladed Kyocera ceramic knife caught my eye. For many years, I have sharpened my knives using the high alumina ceramic stones in my Spyderco Tri-Angle Sharpmaker, and I have been curious about the exceptional sharpness, edge retention, and corrosion resistance offered by ceramic blades.
After a few weeks of daily use, I am sold on the ceramic knife. I have never had a knife with a standard 30˚ edge cut tomatoes in the way that it will. I find myself buying more vegetables like carrots, just for the pleasure of slicing them so precisely and effortlessly.
I know ceramic knives always have a risk of shattering, and some people report them dulling quickly (apparently, using a plastic cutting board is incompatible). So far, at half the price of the Wüsthof paring knife, I would say confidently that it’s sharper, lighter, and more precise. I can report back in a year or two on whether it remains so.
I’m still using the Kyocera knife. It’s not as crazy-sharp as when I got it, and it cannot be sharpened at home. I still think it’s excellent however and a fine meal prep knife.
Just remember to warn anyone using your kitchen that it may look like a plastic butter knife, but it’s sharp enough to relieve you of your fingers if used incautiously.