I have two of them and love them.  What ever you do don't try to sharpen them even with a diamond sharpener.  I ruined one by doing that but lucky managed to find a mob with a diamond wheel in Singapore to re finish the blade.

Very impressed with their promotional video but are suspect on the knife being too brittle.

Working as a mutton slaughterman years back as an introduction to a new brand of siding knife we were each given a new Wiltshire siding knife to trial.Out of 24 knives 4 had been snapped on the first day just from doing the normal routine work expected of a knife.Mine lasted 4 days untill I broke a big chunk out of it cutting a back leg trotter off.
When we were normally using good knives eg Swibo,Dexter Russell,Victrinox and probably one of the very best but not allowed to be used in abatoirs now,the Green River,its hard to look at a new product being so hard with out being very sceptical.

Why can't you use green rivers?

The ceramic knives are brittle, some friends of mine has their chipped and the tip snapped off, by someone house sitting for them.

The originals are high carbon not stainless steel and not allowed to use wooden handles

Best knives you can buy. JMO

for fish fillets, you can't go past a swibo, love mine

for cooking and kitchen work, my Victrinox and my Damascus steel bladed Scanpans are the deal. No One in the family is allowed to touch my Swibo's or Scanpans...lol

I also keep a cheap Chinese meat cleaver for bone work and braking up tuff bits, nothing like a bit of weight on a cleaver to chop up the tuff bits.

For skinning game, I have a custom made hunting knife, to expensive to waste on kitchen meta..lol

Interesting, I only knew Kyocera as solar panel manufacturers.
As for home, I use Mundial and swibo.

Cheers
Dale

I am a professional chef, for general work, i just use Wusthoff classics, 10" chef knife and the boning knife. For fine work, demos and comps, I use a set of Katsumis, which are hand made in Japan, beautiful damascus set which keeps a really fine edge.

who are chefs say dont buy anything but global knives for the kitchen! I have them and they perform great.

I think everybody is gonna have their preferences, best thing to do is handle a few and see which one feels best.

For fish I have a big Swibo butcher knife and a Dexter Russel filleting knife - both excellent.

swibo and a dextor russel the dextor keeps the edge 3 times as long as the swibo

i like global or buck

my favourite knife is the 2 made by my grandad

a peice of mild steel cut into knife shape and sharpened, and put in a piece of thich wood

Swibo for me,

in the kitchen, but as Huggy says each to their own.  I have a swibo for skinning fish which I'm happy with and various mongrels that are used for filletting and baitwork on the boat.  Two of the mongrels were homemade by my old man which I inherited.  I think they were made from power hack saw blades. 

Have a couple of worn out swibos in the boat as bait knives and a big 14inch mother for taking the skin off the fillets.A victrinox 10inch for filletting plus a 7 inch siding knife and to top it off a joseph rogers steak knife for slicing the full rumps one loves to eat

 being an ex pro shooter [pet meat]  i have used a few different blades ,swibo,dexter russel , victrinox are all good and hardy knives if sharpened and looked after correctly and will survive the toughfest of meats  and bone , but for the kitchen[ the wife's hard antics]  filleting and skinning fish i find mundial a good knife  due to it's fine blade width and ease for keeping a good edge. I have also found some quite cheap blades to be of good quality  a bit hit and miss[if no good as a knife they make good scrapers]

at work (butcher) victrinox
fish dexter russel/swibo

they are also a manufacturer of surgical blades. they know their stuff.
ceramics are only (super) good for slicing, and they don't pick up contaminants.
they also have metal embedded in them so you can't smuggle them on an aircraft.
their ex ceo has just taken the helm at japan airlines

a nice chain saw will cut better then all of those :P

i have a couple of different ones but do like the swibo and victorinox.they both keep the edge nicely but it all depends on how you treat them of cause

Dexter Russel/Swibo/Victorinox....my fav's!

A great piece of work for the kitchen. The ceramics have a good name for good reasons. It's not the sort of knife I would put in my fishing bag but certainly something I would love to own.

I am a Swibo/Vitrionix man for outdoor stuff. I have a great set of Analon knifes in the kitchen and they do a great job so long as I keep them honed on the stones and steel.