My kitchen consists of all manner of knives. Ceramics in various forms, Henckel Twin Cuisines, MACs, a couple Wusthof's, a full set of Shuns I got for Christmas last year, Kasumi Titaniums, etc.
I don't know where you guys harping on ceramics got your knives from, but it obviously wasn't the same place I got mine. My ceramics are, hands down, the sharpest and most precise knives I own. My Damascus ceramics are my go-to knives for everything that doesn't have some form of bone in it, and I've never had a breakage problem...and I'm not exactly gentle with them.
My Kasumi's would probably come in 2nd (the blue titanium line), followed by my Shuns.