Several years ago, when a Japanese friend gave me a Kyocera ceramic knife, I was a tad skeptical.
I was thoroughly misguided: The knife, although lacking the weightiness of a traditional one, has proved to be a great asset in the kitchen; the blade is razor sharp, easy to clean, and, unlike metal, does not absorb flavors. In short, perfect for chopping and dicing a range of vegetables, including onions and garlic. Riding on Kyocera's success, several other companies are producing ceramic knives.
N.B. Knife addicts, the book Japanese Kitchen Knives offers a good in-depth look at traditional knives.
Above: The essential elements of a proper artillery (Kyocera knife in the middle) via The Importance of Salt.
Above: The Kyocera Revolution Series 6-Inch Chef's Knife; $61.13 from Amazon.