Yoshi blade?

elkins45

elkins45

Joined
Jun 17, 2006
Messages
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I was standing in line at the China Mart yesterday when I glanced over at the 'As Seen on TV' shelf. There was a ceramic santuko style blade called the Yoshi blade. It was a santuko shape but with what looked like a scandi grind. I looked up their website and they claim it's a real ceramic blade.

This looks like the least expensive ceramic knife on the market. Anybody plunked down the $19.99 to try one? I'm kind of curious.
 
Been thinking of getting one for mothers day. I would love some input before I get one. I am skeptical of as-seen-on-tv crap but how hard can it be to make a ceramic kitchen knife?
 
I saw those and bought one. I have not had it very long but it is one sharp SOB. If it stays sharp like they claim, you can't go wrong for 20.00. Besides that, I really like that size knife in the kitchen. I will probably pick up another one. BTW, The peeler works great to, Sharp.
 
I have been trying to purchase a nice kitchen knife set for my wife for years but when we were first married (and very poor) we could only afford an "As Seen on T.V." Ginsu knife set. That set has lasted us for twenty years and is still very sharp and has never needed sharpening and my wife just recently found another "back up set" for $1.00, oh boy (not a typo).

She told me that my grand dreams of an expensive nice set of kitchen cutlery was out of the question. I guess what I am trying to say is that I am next in line for a Yoshi blade, that seems to be my wife's speed and I have no say in the kitchen. :mad:

I would stay away from the cheap, cold, ugly, non-feeling knives if I could do it again. I like elegant wood and bone they feel more substantial and memorable in your hand, if only for dinner.

I will continue to use my Emerson, Spyderco Cold Steel (whatever is in my pocket) etc. to cut my steak in defiance of the cheap knives. :D
 
I enjoy sharpening too much to get one. If you ever do need to touch it up, you have to send it out. It takes a special machine.

Sounds like a great gift for lots of people though.
 
I have no illusions about it staying sharp forever, but ceramic has to be harder than the cheap steel kitchen knives my mom is so fond of. I enjoy sharpening and have better kitchen knives so it isn't a big deal for me, but my mother will not let go of her old cheap paring knives no matter how many times I get her better ones, as soon as the new ones get dull she goes back to the crap.

You should be able to resharpen these without a special machine if you have a diamond stone as I do.

I wonder how fragile these are, if they shatter if not carefully set down?
 
It's just another ceramics knife, and a lot of statements on their site are false. IMHO it's just another "forever sharp, one knife do it all" scam.
Obviously it won't stay sharp and Santoku, especially that small, is nowhere near to the ideal, neither for slicing, nor precision cutting.
Obviously they don't mention brittleness, but of course they mention 40% stronger than steel. Which steel btw?
I might get one for reviewing and probably I'll do drop tests on it as well, cheap enough.
 
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