When I saw that Kyocera was doing a demo at the Tomato Fest and they were introducing a new knife-a TOMATO knife I stopped dead in my tracks! I love Kyocera knives.  I own a paring knife and a chef’s knife plus their awesome peeler that just glides along carrots, potatoes, cucumbers, anything you want to peel. Now I will tell you these knives are seriously sharp and you must be careful unlike Mr. Babcock who was looking into the camera when opps-we edited that out. blood on a vegetable isn't ptretty. Now why are Kyocera knives so special? Why are they sooooo sharp? Why don't they need to be sharpned? Kyocera ceramic blades offer superior edge retention, holding their edge at least 10 times longer than other professional blades, including high carbon steel. I have two knives that are still super sharp and I have had them for several years and use thm daily. For cutting up veggies that awesome slicing quickly without a glitch. I prep a lot of veggies as we love vegetables. Another wonderful feature about ceramic it doesn't discolour your fruit or veggies when cutting-even lettuce stays green on the cut edges. Brand new ceramic, high carbon and stainless steel knives were put into a Honda “sharpness testing” machine. The tester holds each blade with a constant force against a stack of paper and then slides the blade 3.5 inches to produce a slicing action. Paper was used because it’s much more abrasive than vegetables. As the test is repeated 1,000 times, the ceramic blade stays sharper longer than the other two blades. I did see some knock-offs from China at the Fancy Food Show in San Francisco, but......................I'll stick with quality, and no I on't work for them and didn't even get a discount on the new Tomato knife we bought at the Tomato Fest. You should see the way it glides through those heirloom tomatoes from my garden. WOWEEEE One note of caution don't drop them on a hard floor as they could break, don't jab...