i've not yet tried ceramics. any opinion on them? good knives are critical for food prep. when i was dating my wife, she did not have a good knife, so i bought her one. i could tell she thought it ugly, so i explained high carbon steel will hold an edge better but is not 'pretty' and will rust easily. have been using that knife for 25+ years, sharpening it each time with a handheld stone, it is probably not too far off from being ready for sushi!