I like 420 stainless vs. Case tru-sharp. Other than that, you will do fine with either. Both are great, high-quality knives.
From what I understand, and I am not that informed on these matters, it's more about the heat treatment then the steel. Of course some metals are more useful then others, but what I mean is, you can have two knives of the same steel, 420 for example, and treat them differently. They will hold edges differently and cut differently. I think Tru-sharp is a 420 steel, no?