Hey , Pantry cook Nick here (it's my first day). I've been butchering the seared ahi sashimi with both bread and 'pressed' chef's knife and decided to get a ceramic utility knife for the job. I went cheep, but it'l be borrowed and or broken soon for sure $18. I've never used one of these except for the quick trial at some kitchen store in the mall... Do these things chip - break very easily? Will it be okay in my bag getting tossed around with the other wooden and steel tools? I already bought it, but was wondering if any of you knew how these things hold up in the kitchen.