Dare I say, with no offense to you or your dad
Once you go Henckel or Global (and other similar level players) in your kitchen those Cutcos will not cut it.
I would say the Ceramic knives are excellent but their maintenance will become high if you or your dad starts using it full time. It is capable one working with meat and will not carry over flavor if switched to work on vegetables. This is a pro for some people, others like myself have a meat and a vegetable knife separate. As Cat mentioned it will chip or shatter if dropped; it cannot be used to cut thick bone. Since you are buying these as steak knives, you may end up poking or accidentally sawing a t-bone or bone in.
I got a Kyocera (https://secure.kyoceraadvancedceramics. ... eries.aspx
) Santoku for my mom a couple of years ago, she only uses it for vegetables, sashimi and the occasional art dish. She has yet to send it back to the factory to get it resharpened. My mom's cooking and kitchen mannerisms fall more closely to tradition so knives end up in the drawer... not in a block... in the drawer stacked on top all the other knives
.... I got her to use the factory sheath at least. One of these days I am going to glue the drawer shut and get her a block. I can't find a block that will fit her two big arse cleavers though.
.. Story of my family's kitchen aside, so long as normal (little higher than normal) maintenance is exercised ceramic blades are very useful.
I would personally go with steel for a steak knife. Non-serrated. If it is a good knife, build and quality maker then the knife should go through a steak like butter. I tried it myself... Henckels paring knife + 1 inch thick steak =
Alas paring is for the kitchen, I am looking for a good 4-8 piece steak set like yourself.