Review on Enhanced SEO: Kyocera Advanced Ceramic Revolution 7-inch Professional Chef's Knife with Black Blade by Dan Weeman

I've been using ceramic knives in the kitchen for about 8 years. I love her. They hold the blade for a long time, are very sharp and while not easy to pop in the dishwasher, they are not difficult to clean by hand. This morning I used this knife for the first time to prepare a large meal for some guests. That puts any ceramic knife I've ever owned to shame. The main reason I got it is that I need a longer knife so I can cut larger things like onions a little faster. I'm not cutting any faster yet, but that's because now I have to be careful not to cut through everything at once. The only resistance I feel when slicing a large onion is the sides of the knife sucking into the onion. It's as close as ever to the old phrase "like a hot knife through butter." I'm absolutely impressed. It may take a little getting used to, but I have a feeling I'll be using this knife many times.