Ceramic Knife - 7 inch Chef's Santoku Knife - Sharp Ceramic Kitchen Knife with Sheath Cover

Very sharp and easy to use. Would buy again

I couldn't find my original santoku knife so I ordered this one. This big guy gives sharp, clean cuts. It's longer than what I wanted but there's no way I'm sending this guy back! Great knife for everything.

I love these ceramic knives. Have bought others and thought I’d try this santoku version. It is amazingly sharp and cuts tomatoes without and “drag”. Cuts everything like “soft butter” The only downside to this knife is the right angle point near the handle. This is a dangerous area (well the whole knife is dangerous if you are not careful of course, but this especially so) I’ve already pricked/cut my skin unintentionally☹️ without realizing it!Washing the knife should also be done carefully to avoid cutting yourself. I handle the cleaning with great care to make sure I’m pointing the blade away from the sponge whilst washing. Even when putting on the drying rack, I lay the knife blade edge down in the strainer. I never, ever, put the knife in a bowl of soapy water, but rather hold it out and wash separately. Shall I say again this is a great knife, but very very sharp. I would suggest one improvement in the design: find some way to round this point at the end where the handle is and it would make the knife perfect.

Keeps it's sharpness

These are the sharpest knives I've ever used, wouldn't be without them... Yes, I have more than 1..

I use this as an all purpose knife for fruit, vegetables, meats, and breads. I had used one similar to it at my son's house and was impressed at how cleanly and easily it cut. The knife I bought didn't match that performance, and lost sharpness very quickly.

I got my first ceramic knife a few years ago, and since then I've pretty much exclusively been using ceramic knives.This particular one is nicely sized and feels good to hold; it cuts just as well and I expect it to last a while. I really enjoy how maintenance-free ceramic knives are; they don't rust or need sharpening or oiling. I am a very forgetful cook; heck, I'm a very forgetful everything, and I tend to leave them wet or unwashed and they stay sharp and easy to clean. I recently got some very fancy chef's knives; beautiful damascene steel. Those feel much better to use, but guess what - they stay in the holder most of the time because I'm scared to death of failing to maintain them, while my ceramic knives live out on the counter in hand's reach. Of course, they are easy to chip, but I always use a soft wood cutting board and have only dropped one once, so...

I got this knife to use as an everyday knife for cutting up fruits and vegetables. It cuts well. It’s easy to hold. Works great on apples! You can make nice and very fine slices.