Ceramic Chef Knife 8 Inch with Protective Cover – Zirconia Ceramic Blade for Food Preparation – Lightweight Kitchen Knife (Green)

I really needed sharp knives. I've been looking around for a while and settle on this one. I don't butcher so it does the job for me. Fits my hand nicely with a good grip surface. Good price and works very well. I did cut up pork with it and it was like cutting butter. Highly recommend for general kitchen use.

I own several of these knives. They are very sharp and very comfortable to use. Given that they are ceramic they do not tarnish so I can cut things like onions or lemons and don't need to clean the blade immediately. Even a stainless steel knife will lose edge quality if you do not wash of corrosive residue quickly. Furthermore the edge stays sharp for a long time. The one drawback is the edge is very brittle and can chip, or crack. You must be careful how use use them, such as not using them to bone meat, or use the flat of the blade to smash garlic. I find that after about two years of use the blade is still sharp but damaged, but at the price offered, I don't think it's unreasonable to replace them every few years

I had received one as a gift and bought one for my chef/brother. He was ecstatic. I don't know how this puppy holds up, but if you are looking for a knife sharper than a conman, this is your baby. I don't know how to sharpen it later, but what I know is that it is the cleanest, sharpest , easiest to handle and lovely knife a person might have. Postscript: Three months later, while cutting carrots, the knife chipped in two places. I hope those chips ended up in the waste, not in the soup. For hard things, I would use a metal strong knife. This ceramic knife did not hold up to a hard veggie. I ordered another. I will use it carefully. I didn't do anything fancy with it. It was a carrot.

I have used the Chef Knife 8 Inch for over 2 years now in a commercial restaurant. Ended up buying 2 more at different times of the year. I ONLY use it for cutting lettuce and other vegetables/fruit. I Stay away from the harder dense things like big potatoes and frozen things and hard chopping. Everything we cut lasts longer and doesn't brown. Very sharp holds its edge for a long time. - Bought WorkSharp diamond belt kit for ceramic knives (WSSA0002970) for sharping knives. - All 3 knives do not have a pointed tip like shown in the pictures. And the handles do not look like what is shown in the pictures. - They are ceramic, And do not bend like metal knives.

It's my First Ceramic Knife, the handle feels it was design for MY hand, weight is less than a regular knife, but not to the point to give a weird feel. It chops, mince, cuts, and slice things efortless, and the look is very nice. I'm a regular owner, i paid for the knife, so this review is pretty much what i wanted to say about the product i just received. its a very good knife. if you are used to professional knifes, this one fits perfectly on the place of much more expensive knifes i've tried.

Exceeded my expectations but this is my first ceramic chef knife. I've never received a knife this sharp out of the box. Good balance, and light weight. Based on this one, I'm now on a mission to replace more of the knives in our knife block for all kitchen prep that doesn't involve bone - in meats. Getting their bread knife next. I don't think the ceramics will ever replace high quality steel for some things, but this knife is slowly taking over primary duty in my kitchen. Would make a great gift for pretty much anyone that likes to cook. You can trust they will love it, and use it frequently. I'm never getting rid of my Wusthof knives, but I use them less frequently now. Update - The tip on these knives are pretty fragile. The end of mine broke off, and I have no idea when or how. My wife started running ours through the dishwasher and I don't think it survived the experience. Hand wash this one. It's still extremely sharp, you just have to baby it a bit.

Not very sharp at all

Not as sharp as I thought it would be. I'm not sure what I was expecting but, I thought ceramic knives were supposed to be super sharp. It doesn't seem to be much sharper than my traditional, low grade, Chicago Cutlery after a good honing with my steel. I guess they are supposed to hold an edge much longer but, with their fragile nature, I don't really see the advantage. I'll probably drop and break it before it's ready for a sharpening. The balance is a bit different than I'm used to but, that's going to be the nature of the lighter ceramic blade. It's a good value, as far as I can tell from other blades out there, and seems to be well made.

The VOS Knife Blade is very Sharp. The point is broken or has been ground off. The appearance is shabby because of the lack of symmetry at the Point. Please replace or credit me. Regards

sharpest kinife ever used and wondefully balanced

Love this knife, cuts so smooth and doesn’t squish like some knives even after being sharpened. I am nervous about fragility since this is my first ceramic knife but it makes me want to leave my Henckles in the block

Thought this knife would be super sharp, slice through paper and be light and easy to use. It is actually very heavy and requires pressure to slice vegetables and salad. Nice presentation box but not what I expected from the description.

Das Messer ist nicht besonders scharf. Ich bin auf Kyocera umgestiegen. Die sind zwar viel teurer, erfüllen aber ihren Zweck.