All companies stop labeling their steel. Exotic steel labels result in fetish treatment by knife nuts. A knife is good, or it isn't. The type of steel used for the blade seems to be far less often the determining factor, but rather things like the heat treat and the grind geometry.
I understand what you are saying. Many cheap knives make great knives just because of how they are designed. I have many that way. However, you just cant make up for superior steel. It takes a better edge and holds it longer. You also can do things with those knives that would make something like a cheap piece of Chinese 440 with a good heat treat crumble like a ritz cracker in comparison, regardless of how it was designed and how fine the execution of it was by the manufacturer. (like cold steel knives and their demonstrations of their products, some companies deserve every bit of reputation they get for the superior knife they produce)