Unlike my choices for Best in Class and Runner Up in the Top Three list for the Bread Knives category, selecting this Vos knife as the Best Ceramic knife was a very easy decision. Why was the decision so easy? It was easy because this Vos knife was the only ceramic knife popular enough and with high enough consumer review ratings to warrant a feature on this website.

Do not misunderstand me; this knife was not selected by default. The very fact that it was impressive enough to rise above all the others and was the only ceramic knife worthy of a review speaks volumes to its quality. If you have already visited our main Bread Knives page, you have probably already read a little bit about this particular knife. Unlike the synopsis-type information on the main page, however, this article will go into detail about the Vos Ceramic Bread Knife, to help you decide if it may be the right knife for you and your needs.

Made for Soft Foods

Ceramic is slowly becoming more and more popular in the cookware world. Though its non-stick qualities made it quickly rise to fame in the arena of pots and pans, its popularity in terms of knives has taken a little longer to come through. Still, ceramic does have its applicability as a material in the world of knives – especially knives which do not require cutting through hard things. Ceramic knives, as wonderfully non-stick as they may be, are also extremely brittle. Cutting into a bone with one of these could lead to the blade snapping or the teeth breaking off.

Overall, a ceramic blade is best when used for soft foods, such as the breads, cakes, and tomatoes bread knives are often used on. The soft texture of these foods means that the blade will not be in danger of damage. Also, the non-stick nature of this blade means that you will not need to worry about damp crumbs sticking to the blade and being pulled from your food as you slice. A precision cut is possible with every slice.

A Blade To Be Envied

Ceramic blades hold their edge for a surprisingly long time. In fact, their edges stay sharp longer than those of stainless steel, high-carbon steel, and high-carbon stainless steel blades. If you are looking for a sharp edge but do not have the time to sharpen it now and then, this may be a good option for your lifestyle.

Unlike high-carbon steel, the next leading steel in terms of edge retention, this ceramic blade will not react to acidic foods or water, meaning that it will never pit or rust. You can easily pop one of these knives into a dishwasher and walk away without worry.

Control Concerns

The only major concern I have about this knife is that it appears to be rather out of balance. Though the ceramic blade is likely lighter than many steel blades, I am willing to bet money on my hunch that the blade is heavier than the handle. Vos did not incorporate a bolster or an end cap to counterbalance the weight of the blade, meaning that there is little on the handle which would add the extra weight necessary to counterbalance the blade.

The blade may be full tang – which would offer a little extra weight to the handle. If the blade had been attached to the handle with rivets, I would have been able to see if it was full tang or not. Unfortunately, the blade appears to be attached to the handle with some sort of glue. Even if it is full tang, I doubt that the handle manages to balance the weight of this knife, meaning that the user may struggle for control while attempting to complete tasks.

The Conclusion

I will say, flat out, that I would never purchase this knife. However, that is mostly because I have a difficult time owning anything breakable. I would probably drop this knife within the first week of owning it and completely shatter the blade.

Overall, if you are in search of a non-stick bread knife which will rarely need to be sharpened, and if you can manage not to drop the knife and plan to use it only for working with soft foods, the Vos Ceramic Bread Knife may be just what you are looking for.