GoodCook Touch Santoku Knife 5" Ceramic

I bought my first one, over seven years ago. I just purchased a second one to have when there's more than one "chef" in my kitchen. Highly recommend.

This knife arrived very sharp, and my wife now uses it for small slicing jobs. It glides through chicken breasts, steaks, tomatoes, etc. When it starts getting dull, I touch up the blade with a Lansky pull-through ceramic sharpener, and it takes a nice edge.This GoodCook knife is an excellent option for setting up a kitchen on a shoestring budget.

First a warning: This knife is very lightweight, and the white ceramic blade coupled with the light weight can make it feel a little like a toy in the hand, but it most definitely does not perform like a toy. While washing it I noticed that the natural caution I tend to have with metallic blades wasn't instinctive with this knife, and I had to remind myself to be careful.The grip is fairly small in diameter - smaller than any of my other chef's knives, and between the light weight and the slim handle I had to experiment a bit to figure out the best grip. But figure it out I did, and I was rewarded with paper thin apple slices. I'm normally pretty fast at making really fine slices with my conventional metal knives, but I had to recalibrate my technique for the much lighter weight of this knife. But within a few slices I was on track. It was a little clunky for trimming, but it's not made for that job so that's not surprising. Switching to potatoes I was able to knock out homemade chips by hand faster than I could have set up the mandolin.I definitely like this knife and will find myself reaching for it often. People with bigger hands may have a different opinion, but once I got past the learning curve I really like it.It was a l

Was not sharp at all.

First off, this ceramic knife is as sharp as advertised. It will cut fruit, veg, meat, you, just about anything. Just be aware that this is an actually decent knife and is properly sharp. That's a good thing!The blade is 5" and a ceramic white color while the handle is about the same length and easy to grip. It cut very well when tested on tomatoes, celery and a nice thick steak. It may not be made for all of those but it's a sharp knife and works as such.

It was a very nice knife. Unfortunately after about a month it broke at the handle.

I have never owned a ceramic knife before, this is my first one. First off, this knife is almost paring knife size, so don't expect it to be a large knife despite it's chefs-knife-like shape.The sharpness of ceramic blades are absolutely as advertised, this is wickedly sharp. As such, if you are an inexperienced knife wielder, I cannot recommend that you buy this one. Knife etiquette is absolutely essential if you don't want to slice parts of yourself. There are innumerable Youtube videos on how to hold and use kitchen knives properly and kitchen knife safety. If you don't know about that, watch them. Fortunately I am a former professional cook, so all my digits are still properly attached. Now it is true that sharp knives are less dangerous than dull ones, but still, this is not a steel knife. For beginners, buy a steel knife and learn how to sharpen it.To test it out, I had some cherry tomatoes from the garden that I wanted to roast off, so the tomatoes were my test. With these tomatoes, which have relatively tough skin, very often my steel knives won't cut the last bit of skin and I will have to cut or tear that last bit off. No problem slicing right through with the ceramic knife. It cut clean and left no residue to speak of on the knife.Cleanup - I was actually afraid to wash anywhere near the edge, and fortunately I didn't have to. A simple spray of water under pressure had it looking like new. I appreciate that the knife comes with a scabbard, both for the preservation of the knife edge and the preservation of any human flesh that might accidentally come into contact with it.I received this product as a Vine reviewer. Would I buy it for myself? Well, I was a chef years ago, and I was really raised on steel. I know how to keep steel blades sharp (though being lazy I am sometimes lax in that respect now.) I know steel, I love steel. So I would likely buy steel in future. But many professionals use ceramic now, and no question they are sick sharp.

The GoodCook Touch Ceramic Santoku Knife is a fantastic addition to my kitchen! The white ceramic blade is incredibly sharp, making slicing and dicing effortless. I love how lightweight it is, and the ergonomic handle provides a comfortable grip, reducing hand fatigue during long prep sessions. It's perfect for cutting through vegetables, fruits, and even meats with precision. Plus, it's easy to clean and stays sharp longer than my steel knives.