Kyocera Ceramic Knives

I was given a Kyocera ceramic knife several years ago as a Christmas gift.  I was a little wary of the durability and sharpness of a ceramic knife~ boy was I in for a surprise!  They are now all I use and here are a few of the reasons why:

1. They are amazingly sharp.  I have (literally) a drawer full of supposedly great knives that I have not touched since getting my 1st ceramic knife.  There is just no comparison.  Wether it is cutting a flank steak or a tomato, this is hands down the sharpest knife I have ever used.
2. The ceramic knife keeps sliced fruit from browning and does not leave a metallic taste of your sliced fruits and veggies.  This is a huge on for me.  I love the fact that you can slice up an apple and it does not brown.  Until getting this knife, I did not even realize that it was the reaction of the metal against the fruit that caused that slight browning to occur so quickly.  I was also very pleasantly surprised by improved taste of fruit when using a ceramic knife.  Metal knives do leave a slight metallic taste on the fruit.  This does not happen with a ceramic knife.
3. There is now a sharpener available to sharpen your knives at home!  Until recently when the ceramic knife dulled (I had mine for a couple of years before I noticed any dulling), you would send it back to Kyocera and they would sharpen it with a diamond cutter.  This was the only slight pain to me about these knives, which is now resolved thanks to the sharpener that you can use at home.

I cook all the time and these knives (I have 4) make the experience that much more pleasurable.  These are the best knives I have come across and given how exceptionally well they work, how long they last, and even how light they are in the hand, they are well worth the money.