I cook a lot, and I have and use a number of good and different branded knives: 3 Wusthof 8" chefs ,1, a wooden handled, over 30 years old that has kept a fantastic edge, 1 a few years younger that has never remained sharp even after professional sharpenings, and 1 a few years old that is somewhere in between; a 51/2" Shun, a 10" Cutco(my wife bought from a friend's son 22 years ago and I just sent back to them for free resharpening)a 30year old Japanese high carbon sushi knife that has remained amazingly sharp and to its detriment is my wife's favorite and she uses it for everything and it has the knicks to prove it and a few others that only get rare use.
I bought the Kyocera ceramic because of its purported sharpness and it is indeed that and it feels good in the hand. As advertised, you should not use it for cheese, boning chickens, smashing garlic, cutting through fish which have bones etc. It means that you need another blade at hand for those tasks but that is okay. I did have to drop it a star because of its lack of versatility but as I continue to use it and be impressed by its cutting I may come back and return the star.
For those out there considering buying a big set of knives I would say that I use chefs knives for almost everything. You can add some shears for chicken etc, a couple of sharp paring knives, and a bread slicer, a sharpening steel and you would be fine. Hand wash and keep the blades protected.Get more detail about Kyocera Revolution Series 7-Inch Professional Chef's Knife.
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