Ty is right on--hold them before you buy them. Knives as you know, are very personal choices.
I have both Henkles and Wusthof and like them both. One of my current favorites is the 7 inch [I think] Wusthof Santuko. The granton relief along the edge make it a pleasure to use. It is a light blade, and in my opinion it will not do every thing a "real " chef's knife will.
As far a ceramic? I understand that they break easy. That is a no-go for me, cause I am too clumbsy to work with a breakable knife.