I personally think with good technique and a forgiving cutting board you can get away with most steels but
if you chop a lot (high impact) I would choose something tough (as previously mentioned): 52100 or AEB-L as a stainless alternative.
Both have good enough edge retention for home use and 52100 is relatively forgiving when it comes to acidic vegetables and ingredient. (in comparison with something like white steel and other low alloy steels at least.)
There are many more options though. Numbers ain´t everything but you can have a look at this well done research to give you an idea:
Knife Steels Rated by a Metallurgist – Toughness, Edge Retention, and Corrosion Resistance
I have a nakiri from
@Knot Handcrafted in 52100 and it is all that I hoped for.
I am not a trained chef and sometimes am ruthlessly chopping away with that knife.
Never had any issues, it just performs and is easy to sharpen and maintain.
This is with edge-grain cutting boards BTW. End-grain-boards should give even more edge retention.
And remember that edge geometry will be a very deciding factor too that you can adjust yourself.
If I would eat more tomatoes I might have chosen AEB-L as these are pretty acidic and quickly deteriorate non-stainless edges.
You also don´t want a flat grind and too thin a knife, as that will wedge easily in dense vegetables.
Look for something with a good convex grind that is "thin enough".
@MSicardCutlery ,
@Knot Handcrafted could make you a well ground custom in those steels.
