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Follow up - after reading all of the threads about fine grain structure and good hardness performing well in a chef knife, i'll try the AEB-L route.
That's probly why most of the commercial knives use 0.60 C max (right on the saturation line). No need for more primary carbides to enhance wear resistance. Wear isn't a requirement in a chef knife.
Also, this makes sense, my chef friends asked for a 'soft' knife. What the meant was a knife they can steel easily, that wont chip, and gets sharp as a razor. Heck, these guys use the steel constantly to get the edge perfect. S30v would leave them steel-less until they can affor a diamon rod! lol.
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