KAI PRO Paring Kitchen Knife vs Kyocera Advanced Ceramic

I have been using it professionally for a couple of weeks and it is very sharp, light, and fairly comfortable. The handle is nice, with a full tang and riveted scales, however; it is somewhat smooth for a knife with an NSF certification. I would like a more grippy handle personally because I handle a lot of slippery food and my gloved hands get wet when processing, making the handle a little slippery for my gloves. Overall a knife with a sharp edge that holds up under heavy use

I understand that there are issues with installing handles on ceramic blades, but there must be a better material. You can feel the raised seam that runs down the center of the handles, they are a little slick when wet, and they otherwise look and feel low grade. I would gladly pay more for the same blades with upgraded handles.