CERAMIC KNIFE

When I go to the market in Ipoh, I keep seeing promoters busy introducing a new type of knife.  They even use it to cut a rolled piece of cloth.  From the demonstration, it was obvious that the knife was sharp. However I did not make any purchase until last weekend.  

The knife that I bought is a ceramic knife.  For your information, a ceramic knife is a knife made out of very hard and tough ceramic, often zirconium dioxide (ZrO₂; also known as zirconia). These knives are usually produced by dry pressing zirconia powder and firing them through solid-state sintering. The resultant blade is sharpened by grinding the edges with a diamond-dust-coated grinding wheel. Zirconia ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond. This very hard edge rarely needs sharpening.

Reference:  http://en.wikipedia.org/wiki/Ceramic_knife

Here's why ceramic knives are so great:

Ultra-Sharp Long Life Blade... Holds its edge much longer than steel. Lasts many months or years without sharpening

Stain and Rust Proof... A ceramic knife is impervious to the food acids which discolor steel products.

No Metallic Taste or Smell... Maintains the fresh taste of food. Won't brown fruits and vegetables.

Easy to Clean... The Non-stick ceramic knife surface makes for easy clean-up.

Easy to Use... Lightweight and perfect balance make it a pleasure to use.

Guaranteed Tough... Kyocera's ceramic knives come with a five year limited warranty against breakage (does not cover cutting bones, prying or flexing).