So many of us here use multi-bar cutters with SS wires, such as the BudCutters dixiedragon linked to or SS pastry knives, even SS painter knives (looks like a putty knife) or even SS kitchen knives and don't get DOS from them. It's the quality of the SS used to make them.
I have met a soaper who used to use a ceramic knife for cutting his soaps, but I think he switched to a multi-bar cutter. So if you really want to avoid all metal, try a cutting board or wooden or plastic mitre box and a ceramic kitchen knife. But search for a knife with little or the thinnest wedge possible. Most larger & heavier knives made for cutting dense foods, such as meat, raw carrots, apples, etc, have a blade that is wedged (thicker at the spine than at the sharp edge of the blade) that helps when cutting dense foods, but for soap can sometimes cause splintering and crumbling when cutting soap.