Ceramic Santoku knives are the ultimate cutting tools for everyday slicing of fish, vegetables and all of your food
The ceramic santoku knife can be arguably more fitting as an industrial product than a household kitchen knife. While its strong, hard blade makes it an excellent slicer, it is known to chip and snap off the handle if used for prying, chopping, or in other unconventional ways that we all have for our steel kitchen knife. Its outstanding durability and superior cutting edge may be made balanced by its diminished versatility. Also, it is apparently not recommended for the dishwasher. That said, there are interesting consequences (for lack of a better word) in having a knife not made of steel. For one, it will not rust. It is not detectable by metal sensors. It does not conduct electricity. It is unaffected by magnets. It retains its edge well in the face of chemicals. How these translate into everyday household use, or in different markets entirely is all up to creativity.
Japanese Santoku Knife
