ceramic would be too brittle for a sword. From what i read, ceramic knives are not recommended for cutting meat where you can run into hard bone.Currently, ceramic (zirconium dioxide) is the new material for knives and it holds its edge even better than stainless steel.
Don't be fooled by "never sharpening"; even ceramic knives get dull, and they need very, very special tools to sharpen.
I have a santoku knife that is super light, and I sharpen it with this once in a while:
These little tools will be too small for swords anyway.
If a sword is built like a santoku knife, will it work?