The way I look at it, is toughness is super important for knives, until it's not. Kind of like adding RAM to a computer - It helps a ton up to a point, but eventually adding more does pretty much nothing for you (assuming you're not subjecting it to extreme abuse, like prying.). If you're not deforming your edge enough for toughness to be needed, it's kind of going to waste (If a more knowledgeable person wants to correct me on this, please do!). That's why I am a huge fan of steels like Cruwear, Magnacut, high hardness 3v, etc., because they retain enough toughness to not be chippy, but have loads of hardness to resist deformation. It's like the perfect sweet spot for real world knife performance! And they have enough hardness and carbides to be pretty great at abrasion resistance too.