Pro chef here.

Got a Kyrocera a few years ago. Tried to like it for three months.
Spent more time worrying about damaging the blade than anything else.
It came with a long list of things you cannot do with the knife. My
french carbon steel knives, my Dick and Henckels steel knives, and my
Japanesse steel knives came with no such list.

The only advantage to ceramic is that they stay 'sharp' longer than
steel knives. Mine was not as sharp as a well-sharpened steel blade,
they are brittle, and a general PITA to deal with. OK, I forgot, they
will not rust, but then neither will stainless steel.

Want proof that they are not as sharp as steel? There are no scalpels
made of ceramic, they are all steel, except for some optical scalpels,
which use special glass blades. In addition, microtomes, used to slice
bacteria into multiple slices, use diamond, glass, or steel blades,
never ceramic.