If you've never owned a ceramic knife for use in the kitchen, do yourself a favour and buy a 4" & 6" at least to start.
They are cheap on eBay, you can't sharpen them (at least not easily) and I just buy a new set when they start to dull in 12-18 months.
They are like razor blades, I would never go back to using a carbon or stainless steel knife again regardless of the brand or quality.
I bought a ceramic knife from one of my double reed suppliers. I was just a ceramic pairing knife. Although it worked great for carving oboe and bassoon reeds, my wife figured out is worked even better as a pairing knife. I made a spring assist knife to replace it as an excuse to try out the surface grinder. Not as good as the ceramic knife.
Ceramic knives have made redundant all our other knives in our kitchen
