I bought a small 3 inch paring ceramic knife awhile back and just absolutely love it. It has a plastic cover to protect the blade, and fingers. But it is incredibly sharp, even after a year of using it, it's still as sharp as it was. I know some people don't like them because they can chip, tips can break off and can't use them on glass/granite/marble hard surfaces etc.
Or do you prefer metal knives? For me, it's both. I love the ceramic knife for certain things, but metal knives ultimately are still the ones I use for the majority of tasks in the kitchen.