Hello, if you know something about ceramic knifes than it is for sure that you know ceramic knifes from Kyocera, but of course that is not the only brand that makes these knifes. In fact much more companies creates them than you would think and one of the brands is Yoshiblade.Yoshiblade knifes are good, but also very fragile so be aware while using them. Use them with caution and use them what ceramic knifes are for. So it is mostly for cutting vegetables and similar stuff, that is what these knifes are meant to be used for.Here are some reviews from amazon on Yoshiblade Ceramic Knifes.
Ceramic kitchen knives are one of the latest inventions on the culinary home front. Despite some of the advertising of them that suggests that it is the only knife you will ever need, they are not. But certainly can they be called a worthy addition to your collection if you love preparing a lot of your own meals, and your kitchen as I do.The first thing to be understood about these knives is that one should never confuse this ceramic material with the same stuff that surrounds the shower in your bathroom. This is an extremely hard ceramic known as zirconia, (zirconian oxide) that is shaped into blade like blanks through a high pressure based process that is then baked and sharpened. Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness compared to 6 to 6.5 for hardened steel, and 10 for diamond, giving it a VERY hard edge that almost never needs sharpening. Ceramic blades can only be re sharpened with a material harder than themselves; industrial grade diamond sharpeners are usually used. The end result is a material, and a knife that holds several advantages over steel knives. One being the materials weight, which is but a fraction of hardened steel. Something that may be of importance to some that are sensitive to a large steel blades heftiness. Another is its being truly stainless. Although stainless steel has that advantage as the name suggests, some foods can still discolor a cheaper grade of steel because of certain acids they contain. Ceramic knives are immune to such staining, and thus will never become discolored. Ceramic knives are also what they refer to as chemically inert, meaning that unlike steel knives that can sometimes transfer a metallic taste to some foods, they cannot effect the taste of any food they are used on, and they are better at resisting germs that can be carried over from job to job. Lastly and probably most important is the ceramics knifes ability to remain amazingly sharp. Being harder than steel they are literally able to stay finely honed through hundreds of uses, and or years without ever becoming dull. Although this claim was also attributed to the Ginsu knives of years back, they had serrated edges that the ceramic knife does not. Zirconias hardness is able to provide a very fine shaving worthy edge. Personally I have never sharpened a steel knife to anything better than this ceramic one has as it arrives, or manages to sustain. It cuts like a dream.As to the down side of these knives, just as diamonds are the hardest substance known to man, but can be easily shattered under the right pressure and circumstances, so it is with the ceramic knife. They won't totally end up in pieces if dropped or misused, but they are capable of letting a small hunk of its blade fly if you are not careful. It has to be remembered that these knives work very well in a kitchen along side their stainless steel counterparts, but are not in any way a substitute for them. Their basic function is to slice and pare, not for hard chopping, or on bone. But it should be remembered that the chopping that they warn you against in the directions refers to a cleaver like action on something heavy, such as frozen meat. Not items like chopping or dicing up things like celery or the smaller part of carrots, etc. And it should be noted that the "hard surface" they also refer to as a no no means granite counter tops that are so popular these days, or something similar. Certainly not is meant to refer to a chopping block, or even a regular countertop that "gives" some upon impact. I have used my knife many times under such conditions and it has performed flawlessly.
Consider the ceramic knife and its recommendations as to its proper use as a carpenter would warn an apprentice that a large screw driver is not to be used as a chisel. If they pay no heed to that advice, they may very well end up with a mess on their hands, or a damaged tool. Personally I love my knives and enjoy having something that is arrives extremely sharp and stays that way. (And I mean it really does stay that way). You get two in the package that is nice for a large kitchen that can handle a couple of locations for knives, or just having a spare that is clean and available for bigger jobs. As to the peelers, I like them but don't have anywhere near the use for them as I do a good sharp knife. They stay sharp and do the job, but I am not anywhere near as impressed with them as I am the knives.In conclusion, I really like these knives for their quality of extreme sharpness that holds just about as a perpetual edge as one can obtain. They slice and dice like a breeze. Also, sometimes even a really good stainless knife can have a cheap feeling handle that irritates. These handles are nice and thick and very well designed for the price. They are comfortable to hold and use. I highly recommend purchasing this set as a worthy addition to your kitchen arsenal. If you keep in mind their minuses and use them correctly, they should provide many years of doing their part in preparation of some really great meals....Or this one:I recieved this crap today and could not be more disappointed, and I wish Amazon had negative stars to post. My wife and I own a Japanese restaurant, and I knew the uses for these blades would be limited, but we only planned on using them for cutting the makti sushi. What a lousy product, what lousy "knives", to use the term losely. I would return them, but here's the catch--to return them, you have to include a $10 processing fee to this crooked company. In other words, you pay $10 original shipping fee for a $19 item, plus you pay an additional $10 processing fee to return them, so you pay them $20 either way. What a rip-off company, and I hope this review does way more damage to Yoshi Blade than they got from me. Go to the dollar store and buy the cheapest knife they offer, and you'll have a much better tool.As you can see, some people are happy with Yoshiblade ceramic knifes and some not. I would probably suggest you some other brand, but of course it is up to you, I like probably most Kyocera.
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