Kitchen Crew i need help

ok so i am getting my girlfriend a cermaic kitchen knife but i don’t know which ones are better than others and which ones are overpriced and so forth. From what i have researched and read Kyocera seems like a good one but i also found this website which seems well priced but they may suck as knives… any help would be greatly appreciated…


Are you dead set on getting her a ceramic knife? I’m just asking because they’re really not that great. Sure, they stay sharp longer, but not forever, and when they get dull, you can’t hone or sharpen them yourself. Plus, they’re very fragile. If you drop it, knock it against something hard, hit a bone cutting through meat, etc., it will chip or shatter completely. They’re also more expensive than a regular metal knife. I have a white Kyocera santoku knife that a girlfiend got me a long time ago (I was a chef at the time), and while the thought was nice, it definately couldn’t stand up to pro kitchen use, and home kitchen use still would be rough on it. With that being said, if I had to get another one right now, I’d stick with Kyocera. Just be sure to get her a blade guard sleeve with it, so it doesn’t chip while in storage.

EDIT::: Here is what I’m talking about, from the Shenzhen website itself…
Look at all the DO NOT parts. All that stuff is fine to do with a regular knife without damage, and certainly without shattering the blade.
I bought a 12" global because its a good steel which holds a very sharp edge for a long time, they have thin blades, and I like the feel of the triangular shaped handle.

You don’t need to spend more than $120, its not that hard to sharpen a knife, and the ceramic stuff sucks ass.

I bought a 12" global because its a good steel which holds a very sharp edge for a long time, they have thin blades, and I like the feel of the triangular shaped handle.

You don’t need to spend more than $120, its not that hard to sharpen a knife, and the ceramic stuff sucks ass.

on Global knives