Dear Lynne,

I'm writing because I was watching an infomercial for the YoshiBlade knife. My sister and I were wondering if it actually works as well as they advertise. Does it stay sharp as long as they say? 

-Marie in Argusville

Dear Marie,

My husband saw the same ad and we now have a Yoshi knife sitting in the kitchen. Yes, it is sharp. Is it as sharp as they claim it is? No. Other ceramic and metal knives have better edges. And yes, I am very picky, so take the following with a tad of salt. 

The hitch in this sort of knife is two-fold: ceramic knives break (take this from the woman who, without thinking, used her brand new $70 ceramic knife to smash a clove of garlic) and they are difficult to sharpen because ceramic is such a hard material. 

Our YoshiBlade held up for a month or so, but it is now dull and doesn't like my diamond-edged sharpening steel. It's useable but not living up to its hype.

Why not try a metal knife you'll have for years and that takes well to sharpening? One good choice is the 8-inch chef's knife by Victorinox/Forschner, #40520.


Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.