A great chef's knife is the foundation of the kitchen essentials. And a sharp knife is critical for predictable handling. Most cuts in the kitchen come from knives that are too dull, which required the person to exert too much force, which leads to the knife slipping out of control.Ceramic knives are getting a lot of attention these days since they are extremely hard. This means they will not lose their edge and require honing or resharpening like a metal knife. I took the plunge with a 6" knife, but I'm finding it a bit short for larger tasks. That's why I recommend a 7" at a minimum, or an 8" if you want to go big.
The blade on the knife is fantastically sharp. It doesn't get hung up on the tough, woody part of mangoes near the seed. I also find I can easily open thick vacuum-sealed plastic containers by running the blade across it on a cutting board. You do have to be a bit careful about not striking the blade too hard, as ceramic is more brittle than steel. it could crack or shatter. However this hasn't been a problem for me, as the sharpness of the blade makes extreme force unnecessary.
Although I prefer white, you can also get the blade in black if you're into a more modern (or goth) look.
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