Kyocera ceramic knives are a nice alternative to metal cutlery, especially for those who don't maintain their knives. Kyocera ceramic knives are close to a diamond in hardness, so the ceramic blade holds its sharpness for a long time, typically at least 10 times longer than a traditional blade. Ceramic is also pure so the blade doesn't react with acid, lettuce and other foods, and it won't rust. A Kyocera ceramic knife is also lighter than a metal equivalent, so during long cutting tasks there is less fatigue. Ceramic knives are best for slicing and chopping fruits, vegetables and boneless meats. A ceramic knife isn't recommended for cutting hard foods, boning, scraping or carving.