I bought a Boker 5 inch chefs knife about 6 months ago to try out their claims on sharpness and all around good things. Well I guess I did the right thing. What a great tool for slicing veggies. Sometimes the knife can be too sharp, though. Slicing an onion last month, I also sliced through 1/2 the tip of my left thumb, BUT, hardly felt it. But, all in all, it's probably the best knife I ever bought. Any comments out there?? WOW, tourist season is almost over and the town will be back to normal again.

I have some ceramic knives myself. I have the Kyocera 5.5in chefs knife, 3in paring knife and the 4.5in fruit knife. These are all ones endorsed by chef Ming Tsai and even have his signature on them.

I must say that at first I was totally amazed and impressed with them. They are extremely sharp and I thought to be of the upmost quality. I learned only a few months after having them that I was wrong.

Although they have maintained their sharpness, they have lost their quality. The tip on my chefs knife broke off, and the other 2 smaller knives have serious chips in them.

I was always very careful as to not bang them, scrape with them, use them to pry anything and most certainly, not to cut bones or other equally hard objects.

I tried emailing the company but my email was returned as undeliverable. I have other means of contacting them and letting them know how very disappointed I am with their cutlery.

They have a limited 5 year warranty, where for $5.00 you can send them back and they will fix or replace for free. But I know I have had them for more than 5 years.

So, if I had to rate them on a scale of 1 to 10, 1 being the worst and 10 being the best, I'd give them a 4.

Kyocera knives

Guess I'll have to respond. I've had mine for 5 months now and have had no problems. Now, I use them only on vegetables sliced on a wooden cutting board. I am carefull not to manhandle the blade as they recommended. I really enjoy the very sharp blade. Like I said before, I have a Boker knife. If that makes any difference.