I got a bag of limes for $2 at the grocery store and tried several knives, including the Spydero Z-cut. I tried two small kitchen knives (shaped sort-of like chef's knives, but smaller), two paring knives, a Spyderco Mule (LC200N), a "utility" knife that is essentially a larger paring knife.
I didn't do a lot of cutting - maybe 2-3 minutes per knife. I did mostly lime slices and wedges with a little cut in the center of the wedge. They all worked fine.
Best knife: small kitchen knife with some heel (essentially a small chef's knife, often called a "petty"). Thin spine, thin behind the edge, good handle, good balance. I could cut with it all day (and have). Probably an inch longer than needed for lime cutting. A slightly shorter one would be better. This one does not have a stainless core. It would work, but not recommended.
2nd best knife: The larger kitchen knife (180mm). Nice knife that is also thin. Much larger than necessary. It works well, but is just too big.
3rd: Spyderco Mule. I was surprised by this. It doesn't have kitchen knife shape and has no heel. I didn't expect it to work this well. It cut limes really nicely and is easy to handle. Heavier than needed for lime work. Something lighter is probably better.
4th: North Arm paring knife. This is S35VN, but of course the limes don't care about the steel. Nice handle and good balance. This would work really well. Heavier than most other paring knives but not too heavy. Quite stainless and will stay sharp a long time.
5th: The Z-cut. As somewhat odd and interesting knife. They offset handle works really well for cutting because it positions your hand above the board naturally. It did fine on the factory edge. Cut like a razor when I took it to 12 degrees. The issue with this one is that it's all belly. I would be frustrated ensuring all my cuts were complete. A flatter would be better for this purpose, imo. Very light, flexible blade. I got the one with a blunt tip. Should have gotten the pointy one. Not quite what best use is for this one. (Getting the Z-cut to 12 DPS took longer than I expected. I used my 80 grit diamond stone on the EdgePro and was grinding away on it for a while.)
6th: Henckels utility knife. It was fine. It cuts well enough. Decent handle.
7th: Victorinox paring knife. It cuts. Not much more too say. Small and very light. I would not be happy using this all day.
Left all the stainless ones with blades inserted into lime pieces and more limes on top for ~3 hours. No staining or discoloration with any of them.
After this experiment my recommendation would be to find something like the Carter petty knife in a stainless steel with good edge retention. I doubt you'll see much difference between steels corrosion wise. If you can't fine one, it should not be too expensive to get one made in AEB-L, or you could step up and go with M390 for more edge retention or LC200N for more corrosion resistance.
