I don't really understand why the chromium in some stainless steels allow such fine grain, such as 13c26 and AEB-L. I believe these are fine grain, somewhat similar to the carbon steels we use like o1, 52100, 1095, 1084, W1, W1, White and Blue. I think they are more difficult to harden to 62+ RC which many like for kitchen knives. Also appears that these fine grain stainless may need sharpening more often.
Then you have some more traditional stainless like 440C or 154 cm or VG10. Because of the larger carbides and less toughness of these types of steels - a thin edge and steep angle will not hold up very well. It is probably more difficult to harden these steels to 62+ and have them behave very well, I would think they would be a bit brittle.
Then there is a multitude of powdered metal steels like CPM 154, S35vn, M390, Elmax etc. Most people hold these steels in high regard. The edges with medium small carbides that are more evenly spaced work quite well. They will slice rope and cardboard longer than the typical carbon steels. (Not really the best test for cutting food) It remains to be learned how well these steels will do in kitchen knives at high hardness and sharp angles. I guess these steels sharpen easily enough in kitchen knives with waterstones but for outdoor knives - diamond plates are preferred.
I have not tested all these steels and these are my general impressions, as much from reading as testing. My general impressions are that Stainless blades are more difficult to sharpen and usually have and need a more obtuse edge angle - maybe 30-40 degrees inclusive instead of 20-30 degrees inclusive.
Carbon steels probably loose some sharpness just to reactions to food and humidity.
The vast majority of household have bad knives and poor sharpening. I guess the average non-knife nut would not notice differences in sharpness much and wouldn't sharpen enough to notice a difference. I have pocket and outdoor knives in many steels and easily notice sharpening and cutting differences, but I am not sure how the thinness of a thin gyuto with stainless steel may be virtually no different to sharpen than a carbon steel as others have stated.
Anyway, I like them both, except mass produced stainless is generally really bad (Soft, thick,etc). Whereas custom stainless knives are usually very good.
This is what I see from my experience and reading Kevin Cashem, Roman Landis, Larrin, Devin and other metal science experts.
David