A ceramic knife is a type of knife with a blade made of zirconium dioxide, also known as zirconia, which is a ceramic material. Ceramic knives are produced through the dry-pressing and firing of powdered zirconia using solid-state sintering. Compared to steel knives, ceramic knives are substantially harder, non-magnetic, and do not conduct electricity at room temperature. They are also resistant to strong acid and caustic substances, and can retain a cutting edge longer than steel knives. Ceramic knives are suitable for slicing boneless meat, vegetables, fruit, and bread. However, they are unsuitable for chopping through hard foods such as bones or frozen foods, and for applications which require prying, which may cause breaking or chipping. Ceramic knives are lightweight, corrosion-proof, and more sanitary to use than steel knives. They are also more expensive than steel knives. Ceramic knives are brittle and require proper care and handling to ensure their longevity. Unlike steel blades that benefit from regular honing and resharpening, ceramic blades stay sharp and retain their cutting edge for much longer, but are difficult to resharpen. In conclusion, ceramic knives offer several advantages over traditional steel knives, such as exceptional sharpness and long-lasting edge retention, but they are not as versatile and require special care to avoid chipping or breakages.