Ceramic knives are known to be extremely sharp and hold their edge up to ten times longer than steel blades. Since ceramic is so tough, it takes diamond coated wheels to sharpen them during manufacturing.

Use ceramic knives only for vegetables and meats that do not have bone in them. While remarkably sharp they are very brittle. Side-to-side pressure can break the blade, and hitting a hard material like a meat bone can chip it.

Although normally made of a single basic color like white, this Kyocera Damascus Ceramic Knife shows a much more complicated design.

I didn’t notice that Calphalon created a new line of knives called Katana. With a contemporary-styled handle and a damascus metal for the blades it looks really good.

The pictured knife is one of my favorite knife types, a flat small cleaver – perfect for vegetables and my go-to knife for almost everything. Calphalon calls it a Nakiri knife. Anthony Sedlak uses it on his tv show, The Main.