Zirconia kitchen knives are very hard and they are less fragile than diamond. They have the advantage of keeping a sharp edge for a much longer time than steel

Zirconia kitchen knives are very hard and they are less fragile than diamond. They have the advantage of keeping a sharp edge for a much longer time than steel blades, but they cannot be sharpened again with simple tools and for some purposes it may be inconvenient that the zirconia blades cannot be made as thin as the best steel blades, due to the risk of breakage, and there are also less choices of blade forms, e.g. there are no bird's beak zirconia blades, which is the best shape for peeling and paring vegetables. High-quality zirconia kitchen knives, like those made by Kyocera, are very pleasant to work with. Diamond blades could not feel much different, even if they should remain sharp for a longer time, but with a higher risk of breakage when mishandled.