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We all have knives in our kitchens. I’m guessing quite a few knives, some serrated, some not, all sharp and not meant to be played with. The main issue with most knives is they are made of metal. The issue with metal knives is that they can easily transfer flavors and smells from food to food. They also lose their sharp edge quickly, needing to be sharpened regularly.
Ceramic knives are a whole different monster. The big difference between ceramic and metal knives is (clearly) the material. Miyako is one of the more well respected ceramic knife manufacturers. Ceramic knives are sharper, the blades last longer, they are also less conductive and more resistant to strong acids and caustic substances. All these properties make it so that ceramic knives last longer and don’ t have to be sharpened as often. There are of course some drawbacks to this, the most importantly is these knives should not be used on any bones, meats, or used to pry ANYTHING. They will shatter or chip and then be completely useless. So don’t go and throw out all your metal knives yet! LOL
i would be so scared to drop it!
Hey knifes are my favorite tool to use as a screw driver so I keep some metal ones for those.
This looks like a great holiday present though for those that like to cook.