ceramic knife may not be such a bad deal. But as a long time Kyocera user, I can confidently state the £45 knife described in the Telegraph article will not perform as well as a comparably-priced Japanese steel knife. The Kyocera may indeed hold an edge for a longer period, but that edge won't be nearly as sharp.
I've been using carbon steel knives for a while now and haven't encountered the problems with corrosion that the author describes. I think it may only be a problem for cooking professionals who cut large quantities of corrosive food in a single session.