There's a reason ceramic has been around so long. It's not only easy to make, but incredibly useful as well.
Newer generations of ceramics boast incredibly sharp edges that rarely if ever need sharpening, retaining their cutting edge for many years. They're also immune to rust and many other forms of corrosion, meaning they can last forever with proper care.
They do, however, need to be properly cared for; this won't require extra maintenance, but ceramic is a brittle substance, and ceramic knives are generally not suited toward any sort of task that requires bending the blade at all. It's also a bad idea to drop them on the floor. Of course, it's a bad idea to drop anything on the floor, knife or otherwise, but ceramic knives can chip, damaging the edge and reducing its lifespan. Ceramic knife manufacturers recommend the use of ceramic knives for lighter tasks, such as slicing fruits and vegetables, while keeping the steel knives for heavy-duty tasks.
That said, ceramic knives have legions of adoring fans. Major brands like Kyocera or Shenzhen receive universal praise for their permanently sharp edge retention and ease of use, and are backed by proud warranties.
Although ceramic knives do need to be sharpened sooner or later, it's not particularly difficult, with plenty of manufacturers offering honing rods or electric sharpeners to take care of the job. Kyocera will also sharpen a knife for free if you mail it in. With a deal like that, you might never have to buy kitchen knives ever again.