Ceramic blades possess numerous advantages that metal knives cannot match, including wear resistance, high density, high hardness, non-porous design (prevents dirt and grime buildup), rust-free non-metallic casting, no metallic taste residue after cutting food, lightweight and sharpness, ease of handling and cutting, and easy cleaning.
Ceramic blades have a Mohs hardness of 9, second only to diamond (Mohs hardness 10), the hardest substance in the world. Therefore, under normal use, they will never need sharpening unless dropped, subjected to external impact, or used for chopping or hacking. For safety reasons, manufacturers typically incorporate metal powder into the blade, making it detectable by metal detectors.
Ceramic blades are not suitable for cooking foods that require chopping or hacking. Therefore, aside from harder ingredients such as bones, large fish bones, and frozen meat, ceramic knives are suitable for cooking non-hard foods such as vegetables, fruits, sashimi, bamboo shoots (excluding the outer shell), meat, seafood, and shellfish. Traditional metal knives have countless pores on their surface, so when cooking food, soup residue can remain in the pores, and trace amounts of metal elements can be left in the knives, resulting in an unpleasant or metallic taste. In contrast, ceramic knives have a very high density, so their surface is free of pores and they are made of ceramic material, so they do not have any unpleasant or metallic taste.