If you google knife steel, you will be going into a deep dark hole of 'opinions'. Some are accurate, some not so much.
For those that don't want to read further and know your stuff - our core steel is VG10, Rockwell 60-62.
There is no "perfect" knife steel. Knife makers will argue to the ends of the earth about which steel is better and there will always be a difference in opinion. As a qualified Chef for nearly 20 years I have picked my favourite, and this is what I use in all my knives.
So, why do I like this steel? First off, we need to talk about the 'Rockwell Hardness Rating' which is a test that pushes a pin into a piece of steel. The harder the pin needs to be pushed to make an indent, the harder the steel is. The Rockwell rating on my knives is between 60-62. In comparison, here is the Rockwell Rating on other well-known brands:
What this means for you is that you are getting a blade that is durable. The harder the steel, the longer the knife will stay sharp. The steel is easy to sharpen and has very good rust resistance.
All Knives need to be sharpened but the regularity depends on the use of the knife. You can keep your knives sharp at home by using either a Carbon Honing Rod or a Diamond Steel. But what's the difference?