The thing about steel is that if it's a hard steel it will hold an edge longer but it's MUCH harder to get sharp in the first place. Generally, Japanese steels are harder, but thinner. I would rather have a blade that needs to be sharpened more often but is easier to get a true razor edge on it. The first Buck knives were advertised as "Famous for holding an edge" but it was very hard to ever get a good edge on them The best steels are easy to get sharp but hold an edge longer. I like the steels used in the Swedish and Finnish knives, the French Opinel knives (which are my carry knives) and the German Solingen steel. (Opinel actually uses Swedish Sandvik steel) I used to have an excellent Henkels carbon steel knife but I was married to a woman who one time got the handle to close to a stove burner and another time let the knife rust. I think she hated that knife because it cut her once. But to her credit, she used her own money to replace it with a similar Henkels knife that was stainless which she thought was a better idea but the carbon steel took a sharper edge though I never told her that.