What's your favourite steel for each knife?

Just a fun poll to see what you guys prefer for your knives. Feel free to explain why.

Here's mine:

Gyoto: W2. Being easier to sharpen is important for a knife which i reach for all the times and i don't have to be careful while using it.

Deba: W2. The brittleness of blue won't not work on a knife that constantly contacts bone. Plus, i don't need screaming sharp edges here.

Yanagiba: Blue Super. A finesse blade which rarely cuts anything tough? You want it sharp. And since extra care is given when using it, i can go a while before needing a sharpen.

Petty/Paring: I use stainless, but if/when i upgrade, probably look at white.

Clearly my preferences tend towards the white. lol

Can't wait to see your answers!

Gyuto: UHB20c15, the swedish version of 52100 and 01
Bunka version: laser AEB-L with a mirror slick polish for veggies
Sujihiki: UHB20c15 screaming sharp
Wa-bocho/heavier petty? 01 for thin slices of frosen meat
Petty/Paring: really like UHB15n20, takes on a nice vintage patina and is very durable

for me its all about the heat treatment. having used pretty much all the high carbons in many forms on the line for many years, you can't tell the difference, no steel lasts more than a couple of services when your busy.

speak for yourself, even two identical knives can be different depending on how they are sharpened/maintained.