Some stainless steels: AEB-L, CPM154, XHP
Some carbon steels: 52100, 1054, White #1 or #2, Blue #1 or #2, Super Blue
Plus a couple dozen other steels...
Small carbides tend to make for an knife that can take a sharp edge. How well it can hold it is more about heat treatment and geometry. Suggest you cull through some of the threads/ posts on the subject by Devin Thomas and Larrin.