This knife really changed my attitude towards knives. My wife and I use this knife for the vast majority of our cutting tasks. I also have a small Kyocera slicing knife and while it's just as sharp it's easier to use because it's bigger. The large blade allows you to iron something instead of just cutting. I still use metal knives for anything that's obnoxious, like slicing meat with bones or cuts that require twisting motion, but this knife is great for pretty much anything. After about a year of use, the ceramic edge is almost as sharp as the first time. If it were a metal knife I would have to sharpen it every week to maintain the blade which probably still wouldn't match the sharpness of this blade. It seems that in order to dull any of these blades you have to knock them off, which is pretty easy if you don't know what you're doing. This may be why Kyocera has a sharpening program. They claim they can grind up tiny chips that appear over time. My first ceramic knife, the slicer knife has some chips, it was our practice blade and this knife doesn't have them because we know what we're doing now. I bet the tip is rounded to prevent chipping and also increase safety. Don't be put off by the blade's fragility, the first time you use it you'll probably start laughing. Then you'll laugh every time you use a knife in someone else's house. Sharpness isn't the point here, I can sharpen a metal knife almost as sharp, the important thing is that this thing stays sharp. Metal knives need to be sharpened with each use to compete with it. This blade is very light and looks great. Because the blade is quite wide, you'll need a very large knife block if you're going to insert it into the slot. Juices on the blade at night. Do not throw away the original packaging! Kyocera has a free sharpening program, but you have to send them your knife. The package it comes in can do this for you. I got this idea from a YouTube review of their sharpening software.
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