Higher chrome perhaps, higher quality - maybe not. Knife steel quality isn't necessarily measured in terms of corrosion resistance. Many chrome-bearing steels improve their corrosion resistance with heat treating. Not a knife steel, but such stainless steels as 416 and some others get better when heat treated. The tempering range influences the corrosion resistance of many stainless steels, including ATS-34/154CM. That's also true of S30V according to Crucible.
What intrigues me about the article is that the sulfide contamination could explain some of the strange corrosion patterns you see on many high alloy steels. In my experience, it is never a uniform reddish tint across the entire piece of steel, but a blotchy pattern of localized rust amid rust free zones. With CPM-3V, the rust occurs in very distinct spots, which by the time they become visible are usually sitting atop deep holes. Though only 7.5% chrome, CPM-3V is remarkably rust resistant except for these discrete spots. The article may explain that as being localized sulfide contamination. Maybe not, but worth a read anyway.
