I really miss Ming Tsai. His show, "East Meets West" on food network was the best. The next time I am in Boston I want to eat at his restaurant Blue Ginger.
Check out the ceramic knives he uses. Please send a set to me.
"The strength and density of advanced ceramic allow grinding to microscopic precision by diamond wheels. This hardness translates into a rock-like edge that will not roll like steel blades. Edge retention is the most significant benefit of using blades, which stays razor-sharp 10 times longer than conventional steel blades, including high carbon steels."