I've not found steels with a lot of carbide like D2, SDL, S35V, S90V to be toothy in a way that gives them an edge over no carbide steels for things like tomatoes.
A way of thinking of it is like this.
Take two knives, one made from AS carbon and another from S90V. Both sharpened to 6K.
The AS knife will be a little keener right of the stones but if the S90V was done on diamond laping film, not by much.
Assuming equal harnesses, as you use both, they will dull at a relatively similar rate to a point where the vanadium carbides in S90V start to factor into the exposed edge at which point the rate of dulling will slow for the high carbide steel.
Here's the problem. By the time the high carbide steel reaches a point where the carbides start slowing the dulling, the knife already needs sharpening IMO.
Speaking of sharpening, where steels like D2 and SDL can be sharpened on pretty much any stones because their carbide load is chromium carbide, high vanadium carbide steels cant. Well they can, but you will end up with a funky edge.
Vanadium carbides are harder than aluminum oxide or silicon carbide used in most sharpening stones. Given this, when you sharpen high V steels with regular stones, once you get high enough in grit where the grit isn't removing enough steel to be taking carbide with it, you start abrading the steel around the carbide leaving it a little exposed. They don't fall out or anything but the "toothyness" that results isn't really a great toothyness for things like tomatoes. Nice for cutting carboard, not so much for food.
IMO, if you want a good long wearing tomato knife, you would be better off getting a good hard low or no carbide knife, 65 Rockwell plus, and sharpen it in the 2K grit range.