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I wouldn't recommend ceramics, unless you just have money to blow. They're too much of a pain in the ass. They hold an edge for a very long time, but unless you're incredibly careful with the knife, it's going to get chipped up. If it where mine, I wouldn't let the wife or kids use it, and it would never go in the sink and certainly not in the dishwasher. They're really fragile. And you can't sharpen them unless you have a ceramic whetstone made for it.
Get good Japanese steel, and sharpen it right.
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