Ceramic Knife
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Ceramic, (technically Ceramic Zirconium Oxide or (ZrO2) knives are, on paper, a great kitchen knife choice. Reportedly, they don’t rust, corrode, interact with foods or lose their edge. Great, right? But they are also fragile. Unlike metal knives, they are not recommended for chopping, cutting frozen food, opening boxes or an action like prying, which might twist the blade or chip the cutting edge.  They can also break, if as often happens in the kitchen, they are dropped.

Buying a ceramic knife, or replacing one, is expensive. Several manufactures like, Kikusumi, have addressed the brittleness issue with a black blade improved by sintering.