The "dead" feeling comes from two properties of ceramic. First, it has a lower frequency of fundamental resonance than steel. That means when you tap it, a ceramic knife would vibrate at a lower speed than steel. So when the blade hits the board, as when you chop through something, it doesn't give a lot of feedback.
Second, ceramic blades don't supply a lot of feedback in the cut, either. I'm sure it's not entirely a matter of resonance, but not certain what it is. I think it's the lack of flex. At any rate, compared to a good steel knife, ceramics are black-holes when it comes to supplying information. An example of why this is important comes when you're making a very thin slice -- it's important to be able to "feel" the outside of the meat.
FWIW, the whole "feedback" thing is at issue with regular steel knives as well. Some are better than others.
Finally, good ceramic knives are expensive and fragile. They actually do dull (although it takes a lot of time), and sharpening is a major PITA, usually involving sending them back to the factory. They break when you drop them. If you're an occasional dropper -- say more than once every three years -- you're not a good candidate. It's very hard for me to recommend one to anyone for any purpose -- other than to just see what they're like.
Celebrity chefs such as Ming Tsai are paid to endorse and use cutlery. Don't put too much stock into what they use. Currently, the hot "pro" knives include a wide range of mid-priced to expensive Japanese lines. Very few knife oriented pros choose German knives anymore; in fact the "department store" Japanese lines like Shun and Global are passe as well (and for good reason).
It's easy to get lost in the minutiae of knives. All those subtle differences seem so important when you're researching. A good knife is one you can get and keep sharp. Everything else is secondary.