High-tech ceramic knives.

High-tech ceramic household knives have been available for about ten years now. As a result of their superior sharpness, they have received both rave reviews and also, due to their tendency to break if excessive lateral pressure is applied, scathing criticism.
Our first choice is a knife with a ceramic blade crafted from zirconium (there are less inspiring alternatives made from aluminium oxide or silica). Zirconium is a metallic element whose mineral source material watchmaking industry as a jewelled bearing, and, in its numerous compounds and alloys, for components in rocket jets, nuclear systems and other technical applications.
The Japanese manufacturers of these knives use pure zirconium oxide as their raw material, from which they produce a hard, anti-magnetic material. This material is then ground in an elaborate process to create a razor sharp blade. The combination of the sharpness of the blade and its low friction surface, means that this knife cuts remarkably cleanly: Even the most delicate foods (soft fruit, raw and steamed fish) can be cut into paper-thin slices without squashing the structure. These expensive knives are a long-term acquisition: the blades are extremely durable and retain their cutting edge, hence there is no comparison to steel knives - these knives will never need to be sharpened.
But be careful: this superb ceramic knife will only tolerate a certain amount of lateral pressure. Do not use it for chopping food, as a lever for removing bones from meat or for cutting frozen foods.

Please note:

the handles of these knives are made by pressing several layers of maple wood together under extreme pressure, they are then impregnated with resin. This makes the handles less susceptible to moisture than solid wooden handles, but they are not suitable for dishwasher use.