I am sure steel nerds here can do this better than me but here goes:
CARBON STEEL
Shiro-Ko #1 White --Unreal edge taking ability esp. wt. Japanese Single bevels Yanagi,Usuba etc.High carbon refined steel
Shiro-Ko #2 White--More common less expensive,but still has many of great characteristics of #1,little less carbon content.My Suisin White #2 Yanagi is one of my favorite blades to sharpen.
Ao-Ko Blue#1 easy to sharpen,great edge retention
Aogami Blue #2 more of the same great for kitchen knives
Aogami Super Blue another terrific blue
I have blades wt. all these steels except White #1,maybe someday.I'll be a carbon junkie till till I croak
STAIN RESISTANT STEEL
AEB-L razor steel,good balance for SS,easy to sharpen & holds a good edge a great combination for Kit. knives.
S-35VN another good SS give a slight edge to AEB-L
Whatever goes into the Gesshin's
Obviously I am no expert on Stainless,just know it is alot better than it used to be when I switched to Carbon only in 1986
I also like the steel in the Konosuki HD and the Carbonext