Ceramic Chef's Knife – Best & Sharpest 8" Professional Kitchen Knife – Hardest Blade Available That Doesn’t Need Sharpening! FREE Stylish Blade Cover!

There is no better feeling than, making dinner with a stylish black blade!

I purchased my first set of (white) ceramic knives 1 year ago to see how they would work out in real life. I was really pleased with over the long term. These new black ceramic knives are both tougher and more dense than the older white ceramic knives. This larger (8 in) knife is the perfect size for general slicing/cutting and the slightly heftier weight feels perfect in my hand. The balance is excellent and the rubberized handle surface provides a great, non-slip surface. As with all my knives, including my German steel Wusthof knives, I don't wash these knives in the dishwasher. I recommend you don't either. Washing with any regular dish soap and sponge will quickly clean these knives. Remember, ceramic knives are not intended for hard chopping (like through bone) nor for prying (like prying joints apart). I recommend this knife without reservation for all general kitchen slicing.

Good I hope still sharp like that and stay sharp just like now at least for 1 year I have it for month now still cut meat real good-yes I got it in time first ceramic knife am tired from steel knife - the company say it we'll stay like that for 2 years easy- we'll see -4 stars because I don't know how long gone be sharp like it is now ..it's sharp

Knife is amazingly sharp, even compared to other ceramic knives over owned. Also looks great too. I'm trying to love this knife but it is do uncomfortable in your hand that I think 3 stars is even a stretch.

The advantage of ceramic knives is that they are supposed to hold an edge because they are significantly harder than steel - after all, ceramic is used to hone steel knives. This knife looks nice, but it wasn't sharp when it arrived. I assumed it was simply a manufacturing defect - OK, bad enough. It *looked* sharp, but it wasn't. It wouldn't cut skin, and was otherwise not different from a very dull steel knife (like one would find in an average rental home). I bought this as an experiment - I enjoy knives and cooking, so I thought I'd try a ceramic knife. I have plenty of sharpening equipment - yes, including the diamond stones necessary to sharpen ceramic knives. I was able to remove material and reprofile. The problem is that no matter what I did, it would not hold an edge. The material is such that it simply will not take an edge, and not at any angle. That makes it useless as a knife. They are very brittle and difficult to sharpen because of it - this is inherent to the material. But again, its inability to even take an edge makes it useless.

I have a 12 inch chef's knife that is really great for cutting up big piles of carrots etc but I found that it was overkill for many jobs. I decided to try a shorter knife, and while at it, I took advantage of a good price on this knife. It is my first ceramic knife. It is very light, comfortable in the hand and very sharp. It is much less unwieldy if I find myself picking it up off the board to poke at something. The shape is correct for a chef's knife and it works well for classic "knife on the board" chopping.The protective case is nice. I am at a beach motel and wanted to bring my own knife for cooking here and being able to put the knife in the case and toss it in a box was great.

It's very sharp, sleek, and light weight. I love it! The best part is no smell can stay on the blade. Just wash it and wipe it dry, don't have to worry about that smell you get from preparing seafood, or garlic, onion etc.The grip is just fine. Some reviews said that it has no grip. It's because they are holding it wrong. Your thumb supposed to press the part that has little bumps, snapping the handle with the side of your index finger.

I have recently obtained a set of black ceramic knives which totally met my expectations except that the largest chef's knife available was pretty small; this one seemed like a good way to complete my set. THIS knife is VERY DULL and NOT of the sharpness that is typically associated with black ceramic cutlery. The design is poor; most ceramic knives have a rounded unsharpened heel on the blade to prevent accidental cuts to the hands and fingers. This knife has a heel which comes to a sharp point and is sharpened all the way to that sharp heel tip, making injury much easier. I plan to return it.