What material is best??

I think you'll find answers all over the place here.

There are plenty of "high end" knives in pretty basic steels.

Go for whatever you can produce the most consistently, make it thin, and make it harder at 61HRC+.
 
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I think you'll find answers all over the place here.

There are plenty of "high end" knives in pretty basic steels.

Go for whatever you can produce the most consistently, make it thin, and make it harder at 61HRC+.

100% agree. Of all the things that make a great knife, the steel type is probably #10 on the list of importance.

High End is fit and finish, and on a culinary knife- performance. Performance is geometry and edge holding. Edge holding is heat treat that is best for whatever steel you choose.

The steel you choose comes down to customer expectation. For many years, high end meant carbon instead of stainless. That has changed for the most part. There are some people who truly desire patina. But as far as performance goes, the days of carbon over stainless are over.
 
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