Any steel will rust if you put it in the correct environment.
+1 And many "stainless" steels are
very sensitive to chlorides (like the sodium chloride -- table salt -- in seawater and sweat)...chlorides will pit many stainless steels in a hurry. (And no, you don't need to use water with "saturated" levels of salt...once seawater dries on a knife blade, it becomes hundreds of times as salty as a saturated solution...it's basically "wet salt" since salt has an affinity for water and never truly "dries" outside of a furnace.)
I do a lot of offshore fishing (tuna, billfish, etc) off Virginia and I'm not sure I've seen any "good" steel that really stands up to seawater for long...haven't messed with Magnacut yet, though.
My Buck knives take it, and they're fine for what they are, but I wouldn't consider them particularly "good" steels...If I'm out chunking for tuna with butterfish (lots of bait cutting involved) I'll just use whatever cheapo knife is around. I sure as heck wouldn't take any of my expensive knives out in that mess.
Once you start messing with seawater, there's also the issue of galvanic corrosion (dissimilar metals in an electrolyte -- which is where the fasteners can become problematic) and crevice corrosion (the crevices in SS act like little batteries, with dissimilar components of steel alloys like Fe, Cr, Ni, etc undergoing galvanic corrosion at a microscopic level due to seawater electrolyte in the crevices...and don't forget, seawater effectively contains
everything) ... seawater is harsh stuff and destroys metals far faster than most people would believe. And you can get induced currents in all kinds of places where you would never expect...try trolling with wire line and spoons for kings, you might grab the reel and think you got a fistful of hot 440VAC...those stray currents -- which are always present in this kind of corrosion -- only accelerate the whole process. It almost becomes a dumpster fire feedback loop
TL;DR -- I guess what I'm saying, as a longtime saltwater fisherman, is that I don't think anything is really going to hold up. But you don't need uber steels out there. Leave the good knives at home to cut up the tuna and wahoo when you get back to the barn. And use whatever ya got at sea...and most importantly, after you get back to the barn, be sure to soak your knives, your shoes, and your wallet, in plenty of freshwater! Salt has an affinity for water, but water has just as much affinity for salt!