Super sharp ceramic knives have been on the market for several years, but the vegetable cleaver is a relatively new style that’s not very well known. We think that’s a shame. The Kyocera 6-inch cleaver, in particular, is a great all-purpose knife. As with a chef’s knife, there’s room for your knuckles when you grasp the handle, but unlike a chef’s knife, the blade is so fine that it creates little resistance when cutting even the densest vegetables, like potatoes or pumpkin. It’s a pleasure to use for everything from mincing garlic to cutting carrots to slicing meat.

Better yet, ceramic knives don’t need to (and should not) be sharpened at home. The ceramic is almost as hard as diamond, and the edge doesn’t “roll” like steel, which necessitates regular honing and sharpening. Kyocera offers professional sharpening after five years, if necessary, free of charge.

Just keep in mind that ceramic knives can break when dropped and should not be used for cutting bone (as you might with a meat cleaver) or for any job requiring a twisting motion, like removing an avocado pit.