I'm somewhat new to the high end kitchen knife world. I do have alot of money in custom folders. One area that I'm really interested in is how high end steels are a part of the kitchen knife world. Right now my folder has a Carpenter based steel CTS-204P. Not too bad to sharpen and even after weeks of use/abuse it will clean the the hair off my arm in one very light slice.
For my kitchen knives they are based on 1095, AEB-L, and 154CM. Now I'm wondering if the newer steels are a good match for kitchen use. For example I'm tempted to try out a Gyuto in M390 to see if it maintains a long lasting edge. I'm OK with sharpening tougher steels so at this point I'm more interested in edge retention.
Any suggestions on what is the best, modern steel for the kitchen?