High carbon stainless will take a sharp edge and maintain it well. It is the most popular steel type used in high quality kitchen cutlery and most of the cutlery we offer is made of this type of steel. 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.
Titanium is actually a matrix of titanium and carbides.
Titanium is lighter than steel and more wear resistant. Titanium imparts to flavor whatsoever to food. Ceramic is not a steel at all, of course, but a very hard ceramic material called zirconium oxide. These blades are so hard that they will maintain a sharp edge for months or years with no maintenance at all. Also take note that you should use ceramic knives only on a cutting board.