This is one lovely knife. I first saw it in Popular Science, in their feature on "hot products". I ordered it directly from Kyocera and tested it on every food I could find. Except for cutting chicken against the grain of the muscle, it outdid all of my steel knives. Being ceramic, it can take a sharper edge than steel and will hold it longer. It is, however, more brittle. Think of it as a very, very sharp glass knife. I ordered several more later from Amazon as gifts for a group of friends who had done me a great favor. They, too, have been impressed. I have also purchased the unserrated version, and it, too, is better than any of my steel blades. The unserrated model is slightly better for meats. The serrated model is unbeatable for vegetables.
This is a knife to respect and take care of. Use it to cut, not to chop or pry. Wash and dry it by hand. If you love to cook, you'll love this knife.