Marcoza Icon Series - Professional 8" Ceramic Chef Knife - Luxurious Matte Black Zirconia Blade - Effortless Slicing and Dicing, 2x Sharper Than Steel, Ultra Light, Rust Proof - Includes a Gift Box

When Chinese knockoffs of the Kyocera blades started showing up, I started buying. I really loved my laminated-steel Japanese blades (got the rough-surfaced rustic-style ones, relatively inexpensive, from I think Japan Woodworker), but I'm a slob and thrifty, so I've used ceramic knives for years. Strangely, I've chipped one only once -- usually the handle cracks near the blade (inevitable with the otherwise-good cheapo Yoshi Knife, possibly due to the chopping action I tend to do with knives of that shape) long before the blade chips or even gets noticeably dull.I wanted a bigger ceramic knife than the Yoshi and its imitators (current one with cracked handle bears the Cuisinart name but may have been made in the same factory), so after some indecision I bought this one: bigger, different shape but similar curve to the edge, dark ceramic rather than white, better handle. Beautiful to look at, lightweight, nicely balanced, comfortable to hold, as sharp as any ceramic blade I've used, relatively inexpensive. I wasn't used to so long a knife but it's been very easy to adapt, and the sharp tip is useful and a welcome change from those on most of the white-ceramic knives. It's early days yet but so far I can't find anything wrong with this knife.

This being my first "Ceramic" knife I have no others to compare it to, but having been a professional chef for many years I do know what I like in a knife. This example hits all the highlights of a great knife. It's well balanced with a great grip and it is wicked sharp. And according to the literature it will stay sharp long after I would have had to tune up a steel knife. I have been accustomed to using Japanese knives for the past couple of decades so I have high expectations and I am happy to say that they have met. If you are looking for a great all-around chef's knife and are aware of the limitations of ceramic blades I'm sure this Marcoza Icon will fit your needs nicely.

I am really happy with the knife. I boned a chicken and after scraping the bones with the edge of the knife, I had some gouges in the edge. I tried to get a pic but I can't get it to show up. The gouges are 1/2 the depth of the cutting edge bevel. The knife still cuts very well. I like the feel, weight, looks and how it cuts. I got a Dalstrong (3× the price) along with the Marcoza knife to compare and both are good. The Dalstrong is longer, wider and the cutting edge is flat. I find myself looking for the Marcoza first. Ain't nobody paying me or giving me free stuff. This review is on both knives.

Great knife! Not only does it look sleek, but it feels wonderful to work with as well. The blade remains sharp and is by far the sharpest knife in my kitchen. Shipping was also very quick. I have ordered this knife several times and each time, it arrived the day before it was expected. Finally, I have spoken with Jon, the founder of Marcoza, and he was very pleasant to work with. I would highly recommend this knife.

Pros: excellent weight and balance. Sharp tip. Good size blade for all around general purpose cutting. Dark color hides staining.Cons: Blade was only sharp for about the first 3 times that I used it. Food has a tendency to stick to the sides of the blade.I have owned 2 other ceramic knives that far exceeded this knife for remaining sharp. One brand is no longer made, and the other, Kyocera, was also excellent at retaining it's sharpness. I will not purchase this knife brand again. But if you do, be sure to purchase a ceramic knife sharpener.

According to the email I received from the Marcoza company after purchasing this knife, 12 men tested it out for me. I thank each one because it certainly is sharp, rust proof, strong, and just what I was looking for. Straight away, I sliced a tomato like it was nothing more than air. Yes, this knife is truly exceptional. I have yet to cut a tin can with it, but I think I will stick to food for now.

Outstanding kitchen knife. I have owned this for a month now and it is just as sharp as the first time I used it. The grip can get a little slick if your hands get dirty from handling food, but it does not detract from the overall rating. I would purchase this knife again, and recommend it to others that desire an easy to handle kitchen knife, for regular use that does nor require sharpening. Keep in mind it is for use on vegetables and boneless meats due to the ceramic blade.

Bought it to take with me on work trips so I can cut stuff up and cook something half way decent. That lasted until it arrived and my wife got the package. It now resides inside her area of the kitchen next to all the other nice knives I have bought her for her. I will try to get her to take some pictures of it in use.