Thanks for the post. I have quite a few Kyocera ceramics which I like because of the sharpness -- the "razor blade with handle" thing that makes them superior for many tasks. The edges no NOT hold up as well as claimed however, and I send them in at about 12-18 month intervals.

If the Tachi's are equiv. or better and cheaper (internet search seems to indicate much cheaper!) I might be tempted to buy a few more. I will not be buying any more Kyoceras. Too expensive, too delicate, and impossible to maintain personally.

The Tachi rep. told me Kyocera sharpens their ceramic knives at a 19 degree angle and Tachi at a 17 degree angle. He said that is why they hold an edge longer and don't chip as easy. I've had my Tachi knives a little over a year and they have held up great. I figure if they last just as long as Kyocera the price difference is a big savings.