Makers of the Yoshi Blade say it can replace a drawer full of metal knives. It costs about $20 and is guaranteed to stay sharp and never rust or pit, but would the Yoshi Blade make the cut in our “As Seen on TV” Test?
The big claim of the Yoshi Blade, this ceramic blade, is that it will stay sharper ten times longer than a conventional stainless steel blade. It's made of zirconium oxide which, according to the manufacturer, is the second hardest material on earth next to a diamond. Now, having said that, there are certain things the manufacturer says you shouldn't do with the Yoshi Blade like cut through meat that has bones in it or cut hard cheeses or chop vegetables, although the infomercial chopping vegetables with it.
Terry McFadden tried out a normal knife on a cucumber. There was a little bit of tension here as he cut it. The, he tested out the Yoshi Blade. There was not much tension. Then he tried chopping a carrot with both the knife and the Yoshi Blade. He experienced less tension using the Yoshi Blade.
On the infomercial they take a metal sharpener and they try to dull the Yoshi Blade and then they cut a tomato with it. Terry tried to see if the tomato would be sliced well after trying to dull the Yoshi Blade: nice thin slices, just like in the infomercials. Then he compared the knife and the Yoshi Blade when cutting pot roast. The Yoshi Blade makes a more uniformed cut. It does cut meat very well.
Terry was very impressed with the Yoshi Blade. He thought it did a better job than the stainless steel blade. How would the Yoshi Blade hold up over time? We let a professional chef here in town use this for several weeks. We asked him whether he thinks it's worth your while buying the Yoshi Blade.
About a month ago we gave the Yoshi Blade to Steve Stogdill, he's the chef/owner of Victorian Pantry and Bistro here in Granger. Steve reviewed the Yoshi Blade and said, "It did keep its sharpness, it didn't get any duller…I wasn't thrilled by it. If you drop a knife like this on a concrete floor it's going to chip or break. You try and pry with it, it's going to break and you don't have leverage with a knife like this. So, if you work with a regular chef's knife, a carbon steel knife, which is a classic ...it's balanced.. It's a nice balance in your hand. It works as a tool for something other than slicing. You keep a good knife like that in shape and sharpen it several times a year , take care of it, it can be as sharp as what we're talking about here. While this did hold up to the claims, I can't nix it for that, it wouldn't be my pick just because I’m biased to the carbon steel knife."
Terry liked the Yoshi Blade but we have to take the professional’s opinion into consideration. So, the Yoshi Blade is going to get the partial thumbs up.