As far as my experience with knives in general (not just kitchen knives), the only advantage mono/low-alloy steels have over wear-resistant stainless that I've seen is that they're easier to sharpen even at high hardness. Aside from the Japanese kitchen knives in shirogami, I also have knives in W2, L6, 1095, all in the mid 60's HRC range, and they sharpen easy enough on whetstones, some of them a little longer if I want a polished edge. I also have some very wear-resistant stainless like S90V & S110V that I sharpen/reprofile on diamond plates and finish on diamond-loaded strops so I just use diamonds for everything now including other crazy wear-resistant non-stainless like REX121, 15V, Maxamet, 4V, K390.
Bottom line though, the mono steels definitely lose their edge faster, and while the wear-resistant steels take longer to get back to shaving sharp once they're completely dull, but I don't let them get to that point anymore and just touch them up on strops. Upping the sharpening/honeing solution makes it a non-issue.