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I've noticed that there's a small but measurable increase in the quality of a knife steel when it's utilized by knifemakers from the region it was developed and first produced, or who were otherwise closely connected to it. The most obvious example is Chris Reeve knives and S35VN steel, but I also have a Boker flipper made in Solingen from N690 (yes, I know U-B is an Austrian company, but Germans=Austrians > Americans=Canadians). On both knives, the blades seem to be a bit more expertly forged: they take sharper edges and they hold them longer than other similarly shaped blades made from the same steel by other companies.
I thought maybe it was just a case of placebo effect, ie, my expectations the steel would be better. But I bought a small Sabenza and noticed it was the best example of the blade steel I'd ever seen before I knew CR was involved with creating S35VN; and I've done a few blind tests with friends since then and the results are pretty consistent. And why not? It makes sense that knife makers who've had imput about the formula, or at least have been using the steel the longest, would be the best at getting the best out of it.
So don't skip Mcusta just because of the VG-10, if anything, BUY a Mcusta to see VG-10 done as well as it can be. Plus, theyre super good lookin' knives.