White Ceramic 6 Inch Chef's Knife - Lightweight Kitchen Cutlery for Precision Cooking

Nice and sharp and so reasonsble compared with the one i bought in Japan. The Japanese kyocera knife was was a little nicer (nicer grip and bigger blade) but these are great for the price

I really like the ceramic knives. I have had this now for most of a year and it is my go to knife. It has kept the edge really well, and is easy to clean. The manufacture notes are to not use it in the dishwasher as it will get jiggled around during the wash cycle and harm the edge. I have been putting it in the dishwasher since I got it. I try to keep it in its own silverware basket but when I cant, I put it on the top rack where it is not going to flop around alot.

sharp blade but broke easily in the machine

Good value but cannot be sharpened.

Excellent quality good hand action

I love ceramic knives. They are great, really shape and just as pictured.Super sharp so be careful!

I love these knives! Before buying them, I had the opportunity to try them. I work as a cook/demonstrator in an upscale grocery store and do my own prep. A coworker brought in his set that was several years old. Incidentally, his had the "old style" handles which, from reading the reviews, can be prone to breakage. His had never broken and there were no chips on the blades, even though he said his set was about 5 years old (and he paid more than I did!) and he uses them at home as well as work. Obviously, use the knives for the intended purpose and they will present no problems. I used his for several weeks and found them exceptional for cutting produceI did a cursory on-line search for other brands, and went to some kitchen stores to check out their wares. I decided to stick with the Shenzhen for the quality, quantity, price and customer service. I'm glad I did. I use them every day, particularly the slicing knife. It makes super thin slices of tomatoes, onion, and citrus fruits; cuts around the cores of broccoli and cauliflower to give you perfect florets, and the larger knife works great for a perfect dice on cucumbers, zucchini, and potatoes. I've diced bacon, trimmed fat from poultry and other meats, and cut thin slices of pork, beef, and poultry for stir fry dishes. I have not, nor will I use the knives to cut hard squash, sweet potatoes, or hard cheese (works well, however, on softer cheddars, swiss, etc.) I have my Wusthof for that.I've had these knives for about two months and intend to take them with me when trailer camping. Buy them, you won't be sorry. A couple other things: they clean up easily, mostly with a quick rinse after use (no knives should go in the dishwasher!) and since they are super sharp (my husband won't use them) you may want to invest in a cutting glove to protect your opposite hand, as we do at work.

Update:Since this review I bought the Kyocera knife below Kyocera Revolution Series 7-Inch Professional Chef's Knife, Black Blade and also received the chef knife in this set as a gift. Shenzhen Knives. White Ceramic Chef's KnifeI've tried to use the knives equally and use the Shenzhen as much as practical. It is a useful second knife. After getting the Kyocera, I was considering buying a second one to have a spare in case i needed to send it in for sharpening or so that two of us could be cutting at the same time.This gift solved that problem. I still prefer the Kyocera, but thought it fair to adjust my review to neutral (3 stars) from poor (2 stars).Without a time crunch involved, I took my time to compare the knives. While I can't really see the edges, the Kyocera seems a little sharper. The Kyocera has a more rounded tip and heel (rear edge of the blade) which I disliked at first, but now prefer.I knicked myself once with the heel of the Shenzhen, but it didn't even draw blood. I do pay more attention now. I am 6'2" and have large hands, so I really appreciate the larger size of the Kyocera.The Shenzhen chef is certainly usable and I will continue to use it. If you are struggling to justify $40 on a chef knife, then the Shenzhen is a good value. If you are able to sit with $80 for a single knife, I recommend the Kyocera. The differences between the two chef knives are relatively small, but my original purchase included two knives for $30 that I couldn't use for anything, hence the original return.The knives are also weighted very differently. The handle on the Shenzhen is heavier and therefore the whole knife is heavier. Neither weighs much. about 90 grams according to my less than accurate scale (5g accuracy). I like the feel of the Kyocera better, but the balance is barely noticeable during use.Original 2 star review:In less than a month of primarily me using the chef knife because others in the house were nervous about breaking it, my girlfriend commented on how it was already getting duller than it was initially.I thought about it and had only used the other two knives a few times because the handle clearance was so minimal.These are tiny knives. The slicing knife is about the size of a small steak knife. The "chef" knife was very small for a chef knife, but useful for more operations.In the end, if I had only bought the chef knife at $40 I might have kept it, but $70 for one useful knife that was losing it's edge rapidly was too much so I returned the set.I am thinking about trying the 7" KyoceraKyocera Revolution Series 7-Inch Professional Chef's Knife, Black Blade to see if it is any better. I will try to find something to cut that I can cut again in 25 days to determine blade life. I'm not sure what will be a consistent item, maybe red potato or tomato any test suggestions are welcome.