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Do these have any advantage over a decent steel knife (assuming it's used properly, e.g. no chopping on glass "worktop savers" and similar)?

Ceramic knives are supposed to be super sharp and hard. But when dull, it's usually recommended they be sent back to the manufacturer or to a knife shop for resharpening. I prefer a quality non- stainless knife by a well known maker. They are easily resharpened any time with a hand stone. They do need to be kept cleaned and coated with a thin film of oil to keep the blade from discoloring.

I did'nt know you could buy a ceramic knife. :-2