Uploaded June 2025 | Updated September 2026, 3 weeks ago
Testing a Kyocera black zircononium Santoku style chef’s knife against a John Whittle Japanese Damascus standard chef’s knife. The metal knife is brand new while the ceramic was professionally sharpened by Kyocera’s authorized shop about a month ago.
The bottom line is that there’s no loser here. Both do a great job overall. While one may be slightly better than the other on specific tasks, there isn't a huge difference. For me the ceramic wins on being low maintenance; you use it and forget it. Dishwasher? No problem! The metal wins on being pretty and having a nice feel at the cost of more work to maintain it. Dishwasher? Hell no.
I can’t figure out the cost of the metal one. The Kyocera is $75 on Amazon.
Testing a Kyocera black zircononium Santoku style chef’s knife against a John Whittle Japanese Damascus standard chef’s knife. The metal knife is brand new while the ceramic was professionally sharpened by Kyocera’s authorized shop about a month ago.
The bottom line is that there’s no loser here. Both do a great job overall. While one may be slightly better than the other on specific tasks, there isn't a huge difference. For me the ceramic wins on being low maintenance; you use it and forget it. Dishwasher? No problem! The metal wins on being pretty and having a nice feel at the cost of more work to maintain it. Dishwasher? Hell no.
I can’t figure out the cost of the metal one. The Kyocera is $75 on Amazon.
