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Victorinox CeramicLine Knife #7.2503.17g
Product ID: B2A500M
$99.99
First, some information about ceramic knives:
• They are extremely sharp, and will hold their edge for a very long time
• Rarely needs sharpening, but requires a diamond sharpener when it does
• Lightweight; weighs about half of a similar steel knife
• Has a nearly nonstick surface
• Will not retain odors or react with food
• Requires a plastic or wood cutting board
• Hand wash only
The bottom line is that ceramic holds an incredible edge, but it is brittle compared to carbon steel. This means that it should not be used on bones or anything really hard, and also not used to "hack", because there is a risk of chipping or even shattering. That's also the reason it's bad to drop a ceramic knife on the floor or let it touch other objects in a knife drawer or dishwasher.
So, there are definite advantages to ceramic cutlery, but they are not quite as durable or versatile as steel knives. If you spend a lot of time slicing vegetables, fruits, boneless meats and fish in the kitchen, and you want a lightweight knife, a ceramic knife may be a perfect addition to your knife collection, and the Victorinox versions are beautiful. This particular model is a Santoku style which is perfect for slicing, dicing, and mincing and is used in an "up and down" manner as opposed to the "rocking" action of a Chef's knife.
• This is a 17cm Santuko-style knife, which is 6.7", and has an ergonomic polyamide handle.
• It comes with a protective plastic sleeve for the blade.
• They are extremely sharp, and will hold their edge for a very long time
• Rarely needs sharpening, but requires a diamond sharpener when it does
• Lightweight; weighs about half of a similar steel knife
• Has a nearly nonstick surface
• Will not retain odors or react with food
• Requires a plastic or wood cutting board
• Hand wash only
The bottom line is that ceramic holds an incredible edge, but it is brittle compared to carbon steel. This means that it should not be used on bones or anything really hard, and also not used to "hack", because there is a risk of chipping or even shattering. That's also the reason it's bad to drop a ceramic knife on the floor or let it touch other objects in a knife drawer or dishwasher.
So, there are definite advantages to ceramic cutlery, but they are not quite as durable or versatile as steel knives. If you spend a lot of time slicing vegetables, fruits, boneless meats and fish in the kitchen, and you want a lightweight knife, a ceramic knife may be a perfect addition to your knife collection, and the Victorinox versions are beautiful. This particular model is a Santoku style which is perfect for slicing, dicing, and mincing and is used in an "up and down" manner as opposed to the "rocking" action of a Chef's knife.
• This is a 17cm Santuko-style knife, which is 6.7", and has an ergonomic polyamide handle.
• It comes with a protective plastic sleeve for the blade.
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