Ceramic knives are so prone to chipping that they effectively have micro-serrated edges even when freshly sharpened. A micro-serrated edge on a razor pulls hairs and cuts skin.

I don't doubt that in your experience ceramic knives cut food better than metal ones, but I suspect you have not used a well-sharpened knife. Mass-produced knives are typically sharpened using belt grinders and do not cut as effectively as knives hand-sharpened by someone skilled at it.

https://scienceofsharp.com/2018/02/24/ceramic-blades/