My recommendation is to first figure out which knife works the best for you, based on size, design, intended use, and budget, then get that knife regardless of the type of steel.
I have a dozen knives that I really love, and they are made out of everything from differentially tempered O-1 to 420HC stainless, including CPM S90V, Talonite, and all the others you mention except GIN-1, though I bought a GIN-1 knife for a friend of mine, and I liked it so much, he almost didn't get it.
Unless you have some essential need, as in high stain resistance for salt water use, or high toughness for chopping, the steel type is really not nearly as important as the grind...in my humble opinion of course. That is not to say that a knife nut doesn't have his favorites of course, but steel type is still of a smaller importance than good design and construction.