Ceramic knives are great for most things. I've never used one, but I hear they do break, but not easily.
The best knives are high carbon steel, forged (so it's denser). The problem with high carbon steel is that it rusts and discolors easily, so you have to wash and hand-dry the knife as soon as you use it, and even then it turns black and looks nasty. So some knives are made of stainless steel so they'll stay shiny and clean-looking, but they don't get as sharp or hold an edge as well. Other knives are plated with something to protect the steel, and that's what the titanium knives are.
I have a knife made in Japan, made like an old-fashioned samurai sword. It has a 'core' of high carbon steel that is super-hard, so hard that it's brittle, surrounded on two sides by a softer, more springy steel. This is flattened out so that each layer is only a few thousandths of an inch. but when you sharpen it you expose the HC steel as the edge. (If you look at the edge of a 'real' handmade samurai sword, you can see this). These knives were really expensive, so I only bought one, a chef's knife, the one I use most. It was like $150 US. It's not as heavy as your traditional HC steel blade, like Wusthoff or whatever. It can be sharpened like a razor blade, and a few licks on the hone get it working great again.
I wish I could tell you the brand, but it's in Japanese characters. 8^< But look for these knives, you'll find them. Here in California they're sold by a company that sells Japanese woodworking tools--chisels, planes, saws, etc.