Fwiw, I have the Kyocera paring, Santoku, and a 7ish inch black revolution, a Shun U2 utility, a Shun paring, and a $23 Victorinox Santoku.
The vast vast majority of the time, I use the Victorinox. Occasionally I'll use one of the more expensive ones because I feel bad about ignoring them, but I end up switching to the Victorinox halfway through.
Examples of where the Kyoceras fail are cutting through a semi-soft tomato, such as a Campari, or how I have to slice bell peppers flesh side up, since skin side up offers resistance. They're not bad by any means, but I see no advantage to dealing with such a delicate (broke one cutting Tofu, though they did replace it under warranty), normally expensive ceramic, unless you're fundamentally opposed to buying a honing steel and watching a 5 minute YouTube video to learn how to use it.