My personal desire for ceramic knife grew from a visit to a friends house shortly after she got her first ceramic kitchen knife. After cutting up a hot pepper for some salsa I saw her give it a quick rinse and go right to cutting up an apple for the kids. When I asked if the kids liked hot pepper apples, she explained that with a ceramic knife there is no transfer of flavor from one food to the other. Wow, that was a first for me, and after I saw her cutting paper thin slices of tomatoes and onions for our burgers with this strange looking white knife, I decided to do some research.
I found that ceramic knives are made of zirconium oxide, one of the hardest materials on earth and because they are so hard they do not absorb flavors and they can be sharpened to a maximum fine point. They will stay so sharp that they will probably never need resharpening and if they do, the manufacturer will do it for free. Not many products of any kind offer that kind of longevity in today's world.
Most ceramic kitchen knives are made in Japan to very high standards and like we have come to expect from Japanese cameras, they are almost all high quality products. That said, you still get what you pay for, but ceramic knives cost no more than any high quality metal knife and the money invested in a quality tool like this pays dividends for a lifetime because they need little or no maintenance.
The real joy of a knife like this is found in the use of it. It is lite weight and perfectly balanced and it slices through fruits and vegetables like a hot metal knife going through butter which makes food preparation a relaxing and enjoyable experience.
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