The steel doesn't really determine what kind of food it works well in. The grind (cross-sectional shape) is more important for this. Steel is important for ease of sharpening and deburring, ability to hold an acute edge, edge retention and corrosion resistance.
Simple steels have a low carbide volume so they can take an acute edge angle (assuming adequate hardness- say 62 plus hrc) volume. Almost all are carbon steels so they will rust if you leave them wet. Edge retention is short to medium. Many are very fine grained (especially the simplest steels such as white or 1095), so will take a high polish. Easy to sharpen and deburr easily.
Examples from simplest to least simple (fewest to most alloying elements): White paper steel, blue paper steel, superblue steel. In Western steels, look for 1095 (or any steel starting with 10xx), 52100 and W2.
Complex steels: vary from moderately fine grained to coarse grained. Higher carbide volume, so don't take as acute an edge angle. The more complex (higher carbide volume), the less acute an edge they can sustain. Good to extreme edge retention (depending on carbide volume). Many have a decent amount of Cr so are stainless or semistainless. Can be a bugger to sharpen and especially to deburr, (especially the highly alloyed ones. And VG10).
Examples fom simplest to least simple: Ginsanko, AUS8, AUS10, VG10, SG2/R2, SRS15, Hap40, ZDP189.
Semistainless steels are somewhere in between. Many think that they offer the best of both worlds. Examples include SKD11, SKD12 and YXR7
Note that the heat treatment that the Smith uses is at least as important as the actual steel uesd in determining the characteristics of the final knife.