Imagine that you're going to be stuck on a fishing boat out to sea for a couple months, and you're wondering what knives to bring along. It's going to be salty. It's going to be steamy. It's going to be hell on your steel. Unless you've got some fancy steel that doesn't care how much salt and sweat and steam and fish guts it gets covered in. I've seen a few super-stainless steels (like H1 and LC200n) that appear to be damn near rustproof, but their use seems mainly restricted to folding knives and "outdoorsy" knives rather than kitchen knives. What are the least reactive/most corrosion-resistant steels that actually get used to make kitchen knives?