Jordan Milford put six ceramic chef’s knives through their paces and provided this complete write up revealing that not all ceramic knives are equal.
The knives were chosen based on an internet search for ceramic knives and ranged in price from $40 to $200. I then proceeded to contact all of the vendors to determine if they would be willing to provide samples and participate. Here are the other brands that I was unable to contact and/or refused to participate: Asahi (ASKB8H7), Yoshi, Silicone Zone, Boker, Stoneline. Note: Even though Kyocera refused to provide me with a sample, I felt it was necessary to compare against since they are the current market leader.
All of the knives were tested out-of-the-box because based on the same assumption made in the original test (i.e. that most readers will not be hand sharpening their knives). I felt this assumption was even more valid in the case of ceramic knives which pride themselves on holding an edge and not needing to resharpened. In addition, most manufacturers recommended knives be sent back for sharpening which I assume would return it to an out-of-the-box condition anyway.
I followed the same test procedure as Michael to evaluate the knives and decided to add one steel knife as a control. Originally, I was going to take the top knife from the previous test but had trouble getting a sample and also wanted to compare it to a knife I was used to using. I therefore chose the Calphalon knife that I use and purchased a new one to ensure it would be tested in the same out-of-the-box condition.
The following test procedures are taken from the original chef knife test performed by Michael Chu. The only change necessary for the ceramic knives was a small force was required to advance the knives. The ceramic knives weigh significantly less than steel counterparts and therefore the weight of the knife itself is not sufficient to complete the cut.
The Kyocera Revolution outperformed all of the other knives tested followed closely by the Victorinox and Kyocera Damascus. Surprisingly, I did not feel that the Kyocera Damascus knife functioned any better than the revolution (and not as well in some instances). At more than double the price, I believe that this knife may be only more appealing due to it’s look and not worth the price. The other ceramic knives functioned decently and are considered entry level knives but I do not feel that they are any better than a traditional steel blade. I do not feel that ceramic knives are ready to replace steel knives but find that I would utilize them in certain applications; I personally plan to utilize both.