Regards
Pranith

I don’t know if it is okay for me to reply to another commentor but:
Arun, from what I have heard there are pro’s and con’s for both ceramic and steel.
Ceramic:
Pro: Sharp as a devil’s tongue. Keeps that edge for much much longer than even the best steel. It is harder than steel and lighter too. And (as mentioned above) can’t rust and are dishwasher safe (I think). Non-conductive.

Con:Harder and more brittle meaning You Drop it, You Chip it. But it isn’t so bad, small drops and small chips do not a useless knife make. Harder also means that you can’t sharpen it with standard stones so once it is dull it is dull. Oh, and because it is lighter it is more difficult to “feel” where the blade is (But this is just a person observation)
Steel:
Pro: Normally cheaper and easier to find. If it is dull, you can just sharpen it again (5 min work max if done right).* Sturdier in the long run. More of a heft to it so you can more easily split heavier bones or such. (Can be used as a can opener in a pinch{only do this when you know how or you could severly hurt yourself or your knife}).
Con: Dull faster. If not taken care of (salt exposure or ran through a washing machine) could rust easily. Heavier. Conductive.

*The main difference (In my opinion) between good steel and bad steel is the duration that it holds an edge. Personally, I think it is more of hard steel and soft steel. Hard steel’s edge lasts longer but is more difficult to sharpen. Where-as soft steel loses its edge faster but is easier to resharpen.

In the end it comes down to personal preference really. Major difference is the care required. If you keep your knives oiled, hone them before every use, and sharpen them once a year then your steel knives will stay sharp for a decade. If you don’t wanna deal with that then get a ceramic knife for 5 years or until something happends to it.

Hope that helps!

Thank you for sharing.

Sunil Baindur

Yes, that is a ceramic knife from Kyocera. I like them, but some gourmets don’t. I don’t know that they are better than steel, but one thing that can be said for them is that they never rust. High quality knives in Japan are prone to rust. Honestly, I think I use the Kyocera knife because it looks cool. In terms of use, I don’t find much difference from a steel knife. How’s that?

Were those the hands of a pro?