In my knife making days,I used mostly 0-1 for my blades.
Professionally heat-treated to Rc57-59 it was and still is all the knife that the AVERAGE person needs.
Any knife, if used, requires care and re- sharpening.
There is not now or will there ever be a blade that needs no care at all.
Once in awhile a "super" steel will surface with astronomical attributes as far as cutlery is concerned.
Do not be duped into spending money needlessly.
Cutlery is still cutlery and must be maintained properly.
It seems, after reading some recent posts,that the quest is for a knife that you don't have to sharpen.
No such thing.
My advice is this:
Learn how to sharpen a knife.
Hi- Carbon steel knives are your best blades, realize that there is a rust potential and act accordingly.
Blood of course is tough on a blade but once again, the remedy is easy.
Blood residue is best removed with hot water,knife wiped off and then oiled lightly.(W-D or gun oil is fine).
Don't store your knife in it's sheath as a rust potential or discoloration exists there.
D-2 , as old an alloy that it is, still rules in my opinion for a lot of toolroom sanctioned reasons but NO alloy has attributes enough that no care is required.
Respectfully, Zeke