Vegetables are the problem for sharpness, and meat-with-bones the problem for toughness, assuming careful handling. So, yeah, with care to not bend it, a ceramic blade will do well on things like carrots, while a simpler stainless steel blade handles your cheese and sausages just fine.
But even then, a very simple high carbon blade with a simple automatic-angle-keeping sharpening tool (10~20$) only needs to not see the dishwasher and receive oiling before storage. Which is basically the extend of "have an oiled sheath to store the blade in". French Opinel makes cheap (5~15 $) (but rather practical) pocket knifes out of (traditionally) such carbon steel. The wooden grip is more sensitive to water than the blade, in my experience.
I recommend something from the Victorinox Fibrox line to folks like you who just want to cut stuff and not think about knifes. They're very sharp out of the box, quite durable, and will last a long long time before going dull. When they do, they're so cheap (like $25) that you could just get a new one rather than messing around with sharpening.
The context here is someone who does little cooking and just wants a sharp knife three times a year.
Another benefit of VG10 is that you often find it in knives from Japan. They understand that geometry cuts, so they tend to use thinner blade stock (but their knives are not brittle) and they tend to heat treat to 59-60 HRC. I think these knives are a good all-around package. Again, Tojiro is a good brand to start with.
MagnaCut wasn't developed for the kitchen. Even though I am a self-professed "knife person" I just don't rely on a knife all that much where I would notice the difference between MagnaCut and VG10. So, on paper, MagnaCut is a big step forward compared to pretty much every steel. But that doesn't mean every steel is not obsolete. And, of course, we all have preferences. We like what we like, even if another option is "better" in some way.
52100 is a great steel. Sharpens like a dream. Sometimes, that's all that matters to a person.