How do the Asahi brand compare to the Kyocera brand?
This isn't a direct answer, but a commentary on my experience with a ceramic knife. I simply cannot recommend them for any purpose. I have very good steel knives, and they're tough. Ceramic knives are like glass; certainly never twist one or apply any sideways force. They break and chip easily. I keep my knives razor sharp, and you just can't do this with ceramic (yes they do dull). You can't use a knife to its full potential if you have to be so careful with it. Yeah, they're high-tech looking, but hardly any chefs use them. Save your money. I mostly use Wusthof. They're not too expensive, and they take a sharp edge. I also use a Chef's Choice, which has a very different and expensive steel alloy that supposedly holds an edge for a very long time. Wusthof is better.
