I have not been a fan of ceramic knives for many years for various reasons. One is the sharpening of the knife always seems complicated and in the first generation of ceramic there wasn’t a real way to get the knife sharp after some use. In addition the knives would often chip and get worn out quickly.
This is the latest generation of blades and I purchased it for my wife who has to contend with all my heavy and certainly somewhat scary drawer filled with Japanese blades. I hope she will find it useful and I am expecting it will slice a tomato as easily.
Kyocera markets tis knife with plenty of stats. ‘Brand new ceramic, high carbon and stainless steel knives were put into a Honda “sharpness testing” machine. The tester holds each blade with a constant force against a stack of paper and then slides the blade 3.5 inches to produce a slicing action. Paper was used because it’s much more abrasive than vegetables. As the test is repeated 1,000 times, the ceramic blade stays sharper longer than the other two blades.
Like diamonds and sapphires, the elements of ceramic are formed in nature through thousands of years of crystallization, extreme temperatures, and literally tons of pressure. The result is a pure, dense, unrelenting material that is 50% harder than steel, close to diamond in hardness.
Advanced ceramic is second only to diamond in hardness. Long-wearing and corrosion-free, ceramic parts are often used in bone replacement procedures. In fact, ceramic components are used in satellites, race car brake pads and other applications that require extreme wear-resistance. For those components that would virtually disintegrate if made from metal, ceramic is the material of choice.
This is the “fine series” and it has an authentic bone handle – not shabby for ceramic.