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Ceramic knives

Ceramic knives with white or black zirconia blades for everyday slicing of vegetables, fruit, meat and fish. The Inca series offers chef's, nakiri and utility knives, 3-piece sets and a fruit knife and peeler set, all with ABS plastic handles with TPR soft-touch. For young cooks, the My Little Chef knife has a short ceramic blade, rounded for extra safety, and a grip designed for a child's palm.

The ceramic knife, explained

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Samura My Little Chef Kids Chef's Knife 125 mm – main view BLACK NOVEMBER −30%

Zirconia ceramic · 125 mm

My Little Chef Kids Chef's Knife 125 mm

€19,99€14,00 with BLACK NOVEMBER

Knife guide

The ceramic knife, explained

A ceramic knife has a blade of zirconia, not steel. It is very hard, light and does not rust. It suits everyday slicing of vegetables, fruit, boneless meat and fish, with a little extra care.

What it is and what it does best

Zirconia ceramic is much harder than knife steel, so a ceramic edge resists wear in everyday slicing. The blade is light and does not rust.

Hardness has a trade-off. Ceramic is brittle. It can chip if it hits bone, gets twisted or is dropped. Treat it as a precise slicing knife, not a tool for heavy work.

  • Slicing vegetables and fruit
  • Boneless meat and fish
  • Herbs and soft produce
  • Bread, cheese and sausage, depending on model

How to choose

SAMURA ceramic blades run from 125 to 187 mm. A longer chef's knife covers most board work; a shorter utility or fruit knife suits small jobs.

Choose white or black zirconia; the colour is mainly a matter of taste. Every model has an ABS plastic handle with a TPR soft-touch coating, light and easy to hold.

Compared with the closest types

A steel vegetable knife or utility knife is tougher and more forgiving if you twist the blade or hit a bone. Ceramic is lighter and needs sharpening less often in light use.

The ceramic nakiri keeps the flat, square shape of its steel cousin and suits straight up-and-down vegetable cuts.

In the SAMURA range

The Inca series offers chef's, nakiri and utility knives, 3-piece sets and a fruit knife and peeler set. Inca knives have a double-bevel edge and a white or black zirconia ceramic blade.

For young cooks, the My Little Chef knife has a short ceramic blade, rounded for extra safety, and a grip designed for a child's palm.

Care and sharpening

Wash by hand and dry. Cut on a wooden or plastic board, never on glass or stone. Avoid bones, frozen food and prying or twisting cuts.

Ceramic is too hard for ordinary steel sharpeners and most whetstones. It needs a diamond abrasive and a gentle touch. Do not use a honing steel on a ceramic edge.

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Knives for every cook

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First good knives

First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

What you need

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Recommended series

Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

What you need

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Recommended series

Samura Damascus Steak Knife 120 mm – image 3

Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

What you need

Shop whetstones

Recommended series

Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

    All series

  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

Keep exploring

Related categories

Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

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Do ceramic knives stay sharp?

Zirconia is very hard, so the edge resists wear in everyday slicing. It can still chip if it meets bone, a hard surface or a twisting cut.

Can a ceramic knife cut meat?

Yes, boneless meat and fish. Avoid bones, joints and frozen food, which can chip the blade.

How do I sharpen a ceramic knife?

Use a diamond sharpener made for ceramic. Standard steel sharpeners and honing rods are not suitable.

Is there a difference between white and black blades?

Both are zirconia ceramic. The colour is mainly a matter of taste.

Is My Little Chef suitable for children?

It is made for young cooks, with a short blade rounded for extra safety and a grip designed for a child's palm. Children should still cook with adult supervision.

Do ceramic knives rust?

No. Zirconia does not rust. Still, wash the knife by hand and dry it after use.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.