Stainless for kitchen could be AEB-l and 13C26 and CPM 154. Why? Well the first two have extra fine "grain", allowing for sharp edges, CPM 154 has pretty good grain and edge (less sharp) should last longer. The RC hardness you can get in stainless (As well as carbon) varies. Hardness often keeps edges longer until you get so hard it gets chippy. I am no expert, and there are maybe 50 other choices most people would be happy with,
when I spoke to a member of the Tokyo knife guild, white and blue were about $7/lb with a 1000lb min.+ shipping from japan. I asked about super blue and got laughed at.