I have 3 very nice ceramic knives and I love mine. Not the same brand but you do need to know these kind of knives are sharp sharp sharp!
Think of getting a papercut x20!
The only thing i will say when you try to adjust to the care and feeding of these knives, to save that very brittle tip ( yes, It’s almost like a shard of glass) either carefully hand wash them or do like me and put each seperate one in it’s own little compartment in the dishwasher, but only if your dishwasher silverware holder is made of plastic.
I had to buy my middle size knife over again by it’s tip getting broken when it got swashed around in the dishwasher when bunched up with metal spoons and forks.
And, lastly… You can’t just toss them in the sink with all the other dirty dishes when cooking or the tips may get chipped.
Once in a while if the handle plastic begins to look a bit dehydrated (usually from the dishwasher), I rub mine down with grapeseed oil and let them sit on wax paper overnight, really seems to rejuvenate them so they can go back through the dishwasher more times.
But, I will say this, I’m 55 yrs old and have cooked my whole life mostly from scratch, if you want a sharp knife and can care for them properly, buy them, give them good care and remember not to slice your hand right off your arm.