Both ceramic and steel knives have their own advantages and disadvantages, and which one is better can depend on the specific use case.
Ceramic knives are extremely sharp, lightweight, and durable. They are also rust-free, non-reactive to food, and easy to clean. However, they can be brittle and prone to chipping or breaking if used to cut hard materials, such as bones or frozen food. They are also more brittle than steel and can be more difficult to sharpen.
Steel knives, on the other hand, are heavier, more durable, and can be easier to sharpen. They are also better at handling tough cutting tasks, such as chopping bones. However, they can rust if not maintained properly and can react with acidic foods, causing discoloration or affecting the taste. They are also typically heavier than ceramic knives.
In general, a ceramic knife is better for tasks that require a very sharp, lightweight knife, such as slicing fruits and vegetables. Steel knives are better for tasks that require more durability and strength, such as chopping meat and bones. The best knife for you depends on what you plan to use it for.