The 10 Best Ceramic Knives

Updated February 08, 2018 by Quincy Miller

10 Best Ceramic Knives
Best High-End
Best Mid-Range
Best Inexpensive
We spent 44 hours on research, videography, and editing, to review the top choices for this wiki. Nothing makes you feel like an Iron Chef quite like a high-quality kitchen blade. These ceramic knives are incredibly sharp, stain-resistant, and antibacterial, so you'll think you're a cooking superstar every time you use them. Just be careful, however, as they can break if dropped or used on bone, and it's probably better if you don't put them in the dishwasher. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best ceramic knife on Amazon.

10. Oliver & Kline

This collection from Oliver & Kline is handsome in an understated way, as both the blades and handles come in a subdued gray, with a gently curving shape that makes for a comfortable grasp. You'll pay more for these, but you'll be proud to have them on display.
  • nonslip grips on handles
  • ship in magnetically-secured box
  • edges dull quickly
Brand Oliver & Kline
Model pending
Weight 16 ounces
Rating 3.7 / 5.0

9. Shan Zu

You can show the world that you're a true kitchen samurai with the Japanese-made Shan Zu. The ergonomic handle is comfortable even after hours of chopping and dicing, so it's good for professional chefs, or just those who have plenty of mouths to feed.
  • great for preparing fish
  • sleek black finish
  • not terribly well balanced
Brand SHAN ZU
Model CK009-1
Weight 12.8 ounces
Rating 3.6 / 5.0

8. WaCool Multifunctional

This WaCool Multifunctional comes with three different pieces, ensuring that you always have a cutting tool that's perfect for the job at hand. They tend to squish softer foods, though, so you'll want to invest in a sharpener to go with these.
  • good for smaller hands
  • useful set to stash in an rv
  • tend to stain over time
Brand WACOOL
Model pending
Weight 11.8 ounces
Rating 3.6 / 5.0

7. TheFitLife Professional

Thick meats, melons, and potatoes will all tremble with fear when they see you brandishing the 8-inch TheFitLife Professional. It's large enough to slice quickly through big, thick foods, while still being lightweight enough to not leave you exhausted when you're done.
  • comes in attractive gift box
  • handle is bpa-free
  • not the most durable option
Brand TheFitLife
Model TFL-ChefKnive-BlackBlad
Weight 7.2 ounces
Rating 4.0 / 5.0

6. Kyocera Universal

Serious chefs will want to invest in the Kyocera Universal, as it comes with a handy vertical block and four of their high-end Z12 cutters. You'll never want to go back to steel knives — but then again, after you buy this, you may not be able to afford to anyway.
  • block holds up to 8 pieces
  • blades stay sharp a very long time
  • holder can be awkward to use
Brand Kyocera
Model KB5PC-ZKBKBK-U-BK
Weight 3 pounds
Rating 3.9 / 5.0

5. BlueSkyBos 2-in-1

Getting all the recommended veggies in your diet will be much easier when you have the BlueSkyBos 2-in-1. You get a 6-inch chef's knife and a peeler, both of which will come in very handy when you're putting together a platter for that big party.
  • peeler has serrated edge
  • come with healthy cooking e-book
  • hard to get knife in its sheath
Brand BlueSkyBos
Model pending
Weight 7.2 ounces
Rating 3.9 / 5.0

4. Magitech Upgrade

If you tend to have butterfingers in the kitchen (and you'd like to keep all of them), the Magitech Upgrade boasts a specially-molded blade that reduces the chances of it slipping. It's especially useful when you're chopping freshly-washed veggies.
  • lightweight and easy to handle
  • good for dicing onions
  • rinses clean easily
Brand Magitech
Model pending
Weight 4 ounces
Rating 4.4 / 5.0

3. Kyocera Advanced Revolution Series

This seven-inch blade from the Kyocera Advanced Revolution Series will replace many of the knives in your usual lineup. It's perfect for mincing or dicing vegetables, or for slicing through foods of moderate hardness, like potatoes or beets.
  • arrives sharpened by diamond wheels
  • lightweight and balanced
  • company offers free resharpening
Brand Kyocera
Model FK-180 WH
Weight 7 ounces
Rating 4.6 / 5.0

2. Cusibox Ultra Sharp

This Cusibox Ultra Sharp chef's knife slices effortlessly through just about any food imaginable -- even that roast you left in the oven for far too long. It's a smart choice for arthritis sufferers, as you won't have to strain your hands and wrists during prep work.
  • good for fruits and veggies
  • includes protective sheath
  • easy to take along on picnics
Brand CUSIBOX
Model CB-CK003
Weight 6.4 ounces
Rating 4.9 / 5.0

1. Yuteea 6-Piece

The Yuteea 6-Piece is as snazzy as it is functional, with each handle being a different vibrant color that adds some pop to your kitchen decor. The pieces are on the smaller side, giving you extra counter space, but they're still versatile — and sharp — enough for any job.
  • great for making super-thin cuts
  • includes attractive block
  • sturdy grips on handles
Brand Yuteea
Model pending
Weight 1.4 pounds
Rating 5.0 / 5.0

A Brief History Of The Kitchen Knife

Regarded as humankind's first tool, knives were used by ancient hominids at least 2.5 million years ago. Because of their status as the earliest human tool, knives are assigned spiritual significance by some cultures who hold them in reverence.

Originally made of primarily of stone and bone, knives evolved from there to eventually come from various metals, including bronze, steel, iron, and ceramic.

Knives didn't make their way to the dinner table until the French Bourbon Dynasty of the 16th century. Prior to that, they were used almost exclusively in combat, for cutting and shaping other items, and in butchering and preparing meat.

It is said that knives were kept away from the dinner table because at the time they were kept exceptionally sharp, making them dangerous to anyone who consumed one too many drinks with dinner. They also had a strong negative connotation earned by their use in killing both animals and people.

Later, in 1669, King Louis XIV banned sharp knives at the dinner table, ordering them to be replaced with blunter, wider dinner knives. This tradition continues today.

Most modern knives are in either the fixed-blade or folding construction. Folding knives originated with the penny knife, which grew popular in 18th century England for its portability, affordability, and utility. Its name is said to come from its reputed price: one penny. Ceramic kitchen knives are an exclusively fixed-blade alternative to the standard steel kitchen knife.

Knife handles have evolved as well. Most early knives barely had handles, while some had their dull end wrapped in animal skin or some other protective material.

Later handles were made of steel or wood. Today's handles are often made of wood, plastic, composite materials, or stainless steel.

Wood handles are generally regarded as attractive, but they do require extra care. Wood handles do not hold up well to water, and can absorb microorganisms. Plastic handles do not have these issues, although they can become brittle and crack with age. They can also become slippery when wet, making them potentially dangerous.

Composite handles combine the aesthetics of wood handles with the easy maintenance of plastic by combining plastic resin with laminated wood composite.

Stainless steel handles are durable, sanitary, and often slippery. They also are typically heavier than other handles, which can disturb the balance of the blade.

Why Ceramic Blades Are Special

While you may not believe it, most ceramic knives are actually significantly harder than their steel counterparts.

This is because ceramic knives are most often made from zirconia, a crystalline oxide rated at 8.5 on the Mohs scale of mineral hardness. For comparison, diamond is rated at 10 on the scale, and normal steel at 4.5. Even the best hardened steel maxes out at 8.

Ceramic knife manufacturers compress zirconia powder and expose it to heat in a process called sintering. After sintering, the knife is sharped by a diamond-coated grinding wheel. The resulting edge requires much less sharpening than the typical steel blade, thanks to zirconia's remarkable properties.

While ceramic knife users won't need to sharpen their knives frequently, when they do, a professional sharpener may be required. Ceramic knives, unlike steel knives, do not benefit from regular sharpening. In fact, attempting to regularly sharpen a ceramic blade can actually shorten its life by causing fracturing and chipping of the cutting edge.

When the ceramic blade dulls or begins to chip, a special diamond-dust sharpener is required. Owners may also seek out the services of a sharpening specialist.

Ceramic knives do have other drawbacks. Chief among them is brittleness. While they are remarkably hard, if they are dropped or bent, they have been known to shatter. This is because they are so hard they actually refuse to bend when put under stress. Where a steel knife would flex and perhaps warp, a ceramic knife breaks.

The latest ceramic knives are much less susceptible to fracturing than earlier models, however. Advances have also made it possible for ceramic blades to have serrated edges. With early ceramic models, only traditional edges were possible, due to the limitations of zirconia.

Essential Knife Safety

When using a kitchen knife, there are a number of important safety tips to keep in mind.

Chief among them is to handle and store knives with care. Thoughtful use of blades can prevent most injuries. For instance, it is wise to tell others after you've sharpened a knife.

Other safety tips include cutting in a direction away from the body, keeping fingers and thumbs out of the cutting line, and using special protective or cut-proof gloves.

If a knife falls, never try to catch it, even if you are wearing protective gloves. If you cook often, try to collect a number of specialty knives. Knives that are well suited to their purpose are generally safer to use, according to the United States Occupational Safety and Health Administration.

If you're planning to use a cutting board, it can help to place a damp cloth under the board to prevent slippage. Also, when you carry a knife, keep the cutting edge angled away from your body, with the tip pointed down by your side. When you transfer a knife to someone else, place it on a flat surface and let them retrieve it.

When you're done using a knife clean it and place it in a container designed to hold knives, rather than mixing it in with other utensils. Do not leave knives in the sink after using them.



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Last updated on February 08, 2018 by Quincy Miller

Quincy is a writer who was born in Texas, but moved to Los Angeles to pursue his life-long dream of someday writing a second page to one of his screenplays.


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