Review on Kyocera 3-inch White Ceramic Paring Knife - Innovation Series by David Guerrero

Along with this knife I also had a white Kyocera 6" Santoku (until its blade broke a few years later) and currently owns a black 6" Kyocera Nakiri (which is one of my favorite kitchen knives). In my experience, ceramic knives are better than steel knives for slicing fresh boneless chicken, fresh fish, and vegetables. They stay sharper longer, are lightweight and easy to clean. Save your steel knives for everything boning related, heavy cutting and anything that involves turning/sideways pressure on the blade (e.g. don't garlic crush with the side of the ceramic blade). Use with a good cutting board - with steel knives the board will prevent the edges from dulling and with ceramic - to avoid chipping or cracking the edges.