Bodum Bistro Ceramic 17 cm 6-1/2-Inch Santoku Knife, Black
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- Made of extremely hard and acid-resistant ceramic material
- Blade is corrosion-proof and neutral in taste
- Ergonomically-shaped handles styled in soft, anti-slip silicone
- Knife stays sharper for longer for a safer cutting experience
- Available in 5 different colors: black, orange, red, green, and white
Ask any chef about their most treasured kitchen tools and they don't even blink before they answer. The answer is always the same - knives. Most chefs have their own knife set and it might be wise not to get caught touching it. Chefs don't share knives even if they're usually reasonably nice people. Knives are strictly personal. Well, all right then, you'll have to get your own. This is where our Bistro Ceramic Knife line comes in. Ceramic Knives are a dream come true. Tomatoes part miraculously, boneless meat falls apart, and cutting up fruit and vegetables become a joy instead of a chore. In this regard you might say, good knives are key to a healthier lifestyle. Bodum Ceramic Knives are of exquisite quality as they're made of extremely hard and acid resistant ceramic material, which keeps the knives' sharpness a lot longer. They're very light, absolutely corrosion-proof and neutral in taste. Their ergonomically shaped handles in soft, anti-slip silicone makes for a safe and comfortable cutting experience. Available in black, orange, red, green, and white.
Top customer reviews
- Carbon steel knives don't hold their edge for long at all, but are easy to re-sharpen to a very fine edge. (But see the comment below - I had thought that carbon steel required really frequent resharpening, but that might be because restaurant chefs use CS and use their knives so much, not because it doesn't hold an edge).
- Stainless steel knives hold their edge longer, but are harder to re-sharpen.
- Ceramic knives hold their edge longest, but are most difficult to resharpen. Also, ceramic knives are fragile enough that you don't want to drop one, put it in the dishwasher where it might bang against other implements, or cut meat with bones, for fear of breaking or chipping the blade.
Like most home cooks, I've been making do with stainless steel for a while, but I was excited to get the chance to try and review a ceramic knife. Basically, this knife has worked well for me, and it's become my "go-to" knife for slicing and dicing vegetables. It's very sharp, and works fast. It slices cleanly and dices quickly. I like that it comes with a plastic sheath, since I was worried about putting a knife this sharp and this fragile in a drawer.
The Bodum santoku wasn't as revolutionary for me as for some reviewers -- it's a little sharper than my chef's knife, but I can't slice much thinner or much faster, just a little better in both cases.
I didn't have the loose blade problem or the balance problems that some of the other reviewers experienced, but the blade problem is a concern. I assume Bodum will fix this in future models -- if you are reading this review in the future, I would look for at least a few months of consistently good reviews.
Lastly, be careful -- this thing is sharp. I had to warn my kids, who saw the white blade and bright colors and assumed that this knife was safer for young hands than Dad's shinier knives, but haven't had any other problems.
Update 9/30/11: Well, it was fun while it lasted -- I ended up taking a chip out of my knife when breaking down a peach last week. It was my fault, not the knife's; I had been warned not to cut meat with bones, and on reflection, stone fruit like a peach is at least as risky. The knife must have chipped on the pit. On the other hand, it held its edge and remained my primary knife for fruit and vegetable chopping for nine months. On the gripping hand, I'm going back to my stainless steel chef's knife rather than buying a new one, so I suppose that while this was nice, it's not nice enough to make me want a replacement enough to pay for one.
I'm not one to give a negative review lightly, but I also have a low tolerance for poor workmanship. The ceramic blade itself is exceptional, so it's a shame that the way they chose to mount it to the handle is by glue alone. At this price, I expected a lot more.
The knife comes with a plastic sheath that is latticed to reduce moisture. The sheath is very generic and cannot mount to clothing or attach to a belt. It does not have any features that would allow you to safely remove it with one hand either. It's basically just a way to protect the knife while stowed away in a drawer or cabinet, which is quite fine.
I'm certain the manufacturer would be willing to replace this knife after failing to stay together, but I think I'll end up applying my own fix using better glue. It's quite unfortunate that this knife failed, but I am still happy to own a ceramic blade due to its superior hardness and easy cleanup. The knife fits quite comfortably in my hand and is easy to grip for safe use. Its shape allows for exceptional control. For these reasons I did not give this product one star, but I could not give it 3 or more simply because it failed after so short a time.
So after using this knife a little more, I had to bump it up to 3 stars. While the handle failed on me, I Krazy-Glued it back on and it's held together great since then. This knife is easily the sharpest blade I've ever owned and for once, the indents on the Santoku knife actually serve their purpose and prevent food from sticking (which must be thanks to the excellent ceramic blade). The edge has held fast and is still ridiculously sharp. I mean I've sharpened blades with quality ceramic sharpeners to a razor edge, but this knife takes sharpness to a new level. It cuts through chicken breasts like butter.
The very first apple cut very impressively. It was the next apple (and the apple after that) which were the problem. The blade became amazingly dull - I had to press noticeably harder with each apple I sliced. If the knife loses quality this fast, what happens after I use it for cutting something more substantial than an apple?
Edited this review to make the following observation: the knife itself is clumsy and difficult to handle, and what felt 'strange' in my hands like a dulling knife blade was in fact, not a blade losing sharpness, but rather a knife that was badly designed in the first place. You have to apply way too much pressure on the handle at an odd angle. The knife just isn't balanced right. Also, my blade (as noted by another reviewer) is not securely anchored to the body of the knife. I actually don't plan on using the knife at all because it doesn't feel safe in my hands. I have plenty of mid-priced ($20-40 each) quality knives in my kitchen, and none of them feel this cheap in my hands.
If I'd paid for this knife, I would have taken it back to the store for an immediate refund, even if I'd only paid $20 for it. Had I paid only $10 for it, I would have just thrown it away.