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There is nothing at all wrong with 52100 steel for a kitchen knife, many many makers use it and many many chefs love it.
Especially as an unclad steel where it is easier to take care of than the Japanese steels.
And all the other stainless steels you listed are spectacular knife steels, but not necessarily great for kitchen knives, and can be prohibitive because they cost more and at the hardness that you typically see for kitchen knives are a waste of money.
It's because bladeforums is full of mall ninjas and people who spend all their time slashing up boxes and batoning scrap lumber for the "likes" on youtube. Totally different blade profiles and totally different stuff being cut. Then people hear some bladesmith yapping about how S30V is the best thing ever (for doing hand to hand combat with Amazon boxes all day) and all of a sudden everyone wants an S30V kitchen knife.
Haha, I am on there and I can agree with this for many of the members. It is actually funny and part terrifying all at once.