What steels do you wish were used more and more readily available in the knives you like? Doesn't have to just be folders or fixed but kitchen too. I'm far from a steel geek but I do know some steels I really like. For me, it has to be BD1N and CTS-XHP. I find both of these steels to give really nice performance and especially wish they were more widely used in kitchen cutlery. They sharpen up easily, have respectable hardness, and hold up without being overly chippy. So what say you?