Sometimes there is too much chrome in the stainless making it all but impossible to get and keep a keen edge on a knife blade.
I much prefer carbon steel blades to stainless. They do require a dab of oil on them every week or so to prevent rust, but they are mush easier to sharpen and will hold a fine edge much longer.
These day there are not many production knives out there that are made of carbon steel. Thankfully, I bought all the knives I'll ever need when they were available.
Sometimes you can find NIB or ANIB knives on ebay or other sites that are worth buying. I recently bought an OLDER Marbles pocket knife (made in Gladstone MI - not one of the imported Chinese ones) made out of Carbon Steel on a knife website that I gave my Hunting Bud for his 70th B/D. He had been admiring mine for 10 or so years. His wife was kind of pissed at me because he went nuts over the knife and did not do the same for she gift she had given him.