I'd only consider ceramic knives for fruit or peeler, for heavy duty cutting (meat) I'd stick to iron based knifes.
I bought 3 henckels and 1 Wusthof in their professional line-up (can't recall the name) when I was in Germany 7 years ago, have been nothing but happy with them. I'm recently looking to buy a Sashimi knife because of stupid HST...
, but good japanese sashimi knifes are expensive and hard to find here in Van...