Cheating on my Kyocera with the YoshiBlade

July 7, 2010 – 9:11 am by Catherine

For my birthday last year, my husband bought me a very up-scale Japanese chef’s ceramic knife (I don’t know exactly how much he paid, but it’s the three-figure one). Now along comes the YoshiBlade ceramic knife at the more modest price of $19.99 (plus shipping and handling, as usual) – what to do, what to do? I’d love to try it on this summer’s tomatoes after seeing the demo – but it feels like culinary infidelity. I’m tempted; just like my expensive ceramic knife, the YoshiBlade is made of diamond-hard, stain-proof zirconium oxide, it’s rust- and stain-proof, easy to clean, and will not affect the taste or smell of food. It never needs sharpening, and it has a lifetime warranty. Damn, a professional-quality ceramic slicing knife at a fraction of the retail cost… well, as Oscar Wilde said, "The only way to get rid of temptation is to yield to it." I can resist everything but temptation. After all, you can never be too rich, too thin, or have too many knives.