Advantages:

Health: Made from biomedical materials, it does not contain heavy metals such as nickel or chromium. It does not cause allergic reactions when in contact with skin. The chemical stability of ceramic material is extremely high, resistant to acids and alkalis, and will never rust or change color. It does not undergo any chemical reactions with food, maintaining its original freshness and flavor. It does not stick to food, making it easy to clean and antibacterial.Practicality: A result of high-tech achievements, the blade has extremely high hardness. Its wear resistance is 60 times that of metal knives, almost never wears out, eliminating the need for sharpening. The blade is specially designed to be incredibly sharp. The handle, designed according to ergonomic principles, makes you feel relaxed, safe, and comfortable.

Fashionable: The color is smooth, pure, and has the texture of jade, adding a sense of nobility. The blade of the ceramic knife is not eroded by acidic substances, fruit juice, salt, oil, and other substances, and even if heated and boiled in aqua regia for several hours, there will be no changes.

Lightweight: The density of ceramic material is about two-thirds that of metal materials, so it does not feel as heavy as metal knives, making it particularly favored by modern women.

Easy to clean: Especially suitable for handling sashimi, fruit and vegetable salads, cooked foods, roast duck slices, century egg slices, bread, sausages, and potato threads, it is clean and hygienic, capable of slicing as thin as paper and cutting as fine as silk. After cutting onions, garlic, and other pungent foods with a ceramic knife, it only needs to be rinsed with clean water, leaving no strange taste, and will not affect the taste of other foods.

Disadvantages:

Fragility: Although ceramic knives are hard, they are also easily damaged by collisions with hard objects, causing cracks or chips.

Not suitable for cutting hard foods: Although ceramic knives are sharp, they are not suitable for cutting hard foods like bones or ice, which can easily wear out or damage the blade.

Not suitable for sharpening: Due to the special material of ceramic knives, using traditional sharpeners can easily lead to blade damage.

Higher price: Compared to ordinary stainless steel knives, ceramic knives are relatively more expensive, requiring higher economic costs.

Light weight: Ceramic knives are light and delicate, but they give a feeling of instability during use, especially for users who need a bit of weight when cutting.

Rough edges: Although ceramic knives are sharp, due to their high hardness, the fibers on the cut surface may break, resulting in rough edges.

Not suitable for thin slicing: Ceramic knives have high precision, besides being poor at cutting hard foods, their sharpness makes them prone to splitting foods.