Yes, they break. If you apply torque while the edge is cut into something then the blade will chip. I've chipped mine on butternut squash, even -- doesn't need to be bones or the like.

You need to use good knife skills with it, which I learned the hard way by chipping the crap out of mine. You can't resharpen it on your own, it needs to be sent to the manufacturer to be reground.

That said, it's a fantastic knife. They make a paring knife now for about $30 which is really great. I also just picked up a Kyocera vegetable peeler with the same ceramic blade technology. That is a perfect application, and it's the best peeler I've ever used.

The Shun knives are awesome. I got Melanie a Shun Bob Kramer chef's knife and it's just ridiculous.

I think it's really true that you only need 3 knives for cooking, so you're better off getting 3 super-high quality knives than a whole set of trash.

After my experience with both, I'd say get a Kyocera for your paring knife and stick with high-quality steel for the chef's knife.

Jim