Stainless steel or surgical stainless steel has less carbon and more chromium in the alloy. It is very resistant to rust and stains but not hard enough to maintain the best possible edge. This type of steel is used often in the less expensive cutlery you may find at a local retail store. Chef's outlet doesn't recommend or sell knives of this type. Titanium is actually a matrix of titanium and carbides.
Titanium is lighter than steel and more wear resistant.
So titanium will hold an edge longer than steel. The carbides in the alloy allow the blades to be heat treated to a hardness appropriate for cutlery. Titanium imparts to flavor whatsoever to food. We offer the excellent Titanium series from Boker. Ceramic is not a steel at all, of course, but a very hard ceramic material called zirconium oxide.