A2 is the next thing, but it has some workability draw backs if you like to forge etc...
I have made some kitchen knives with the A6 and wasn't too disappointed with the edge holding. You can do a lot of cutting with it. It's also great for working thin.
In my day job shoeing horses I use hoof knives that I make of a couple different steels, one of those steels is A2. My knives are hollow ground on one side and are buffed to a very thin razor sharp edge. Most hooves are loaded with dirt, rocks and sometimes old nails and I have never chipped an A2 blade. I am sure you have no intention of doing any extreme cutting or abuse to your knife that I put mine through everyday. If you want to see how thin my blades are I will be happy to send you a photo.