FWIW, from the knife steel chart app:
Bohler-Uddeholm steel, recommended working hardness 58-60HRC. Similar to VG-10. Later, Aichi produced pretty much identical(with N690), ZA-18 steel, promoted to be better a performer than VG-10.”
Marketing for “supersteels” is strong in the knife world. I find myself drifting away from the “supersteels” and gravitating to “lesser” steels due to ease of sharpening. I also find that I feel more “connected “ with a knife if I need to give it some some TLC and it is easy to give it TLC. Obviously, there are a whole spectrum of opinions about steel choice.