Well, the BK21 is a good bit longer than 9", is 1095 Cro Van, and you don't find many reports of those failing. The experts will tell you it is more about the heat treat than it is about the steel, assuming of course it is one of the suitable steels. My sense is that 5160 is a good one for "impact" uses such as chopping and batoning, but honestly, mine is a VERY uninformed opinion.
To be honest, I don't do a lot of chopping, because I don't do it enough to be good at it. As such, I know I am more "dangerous" than a skilled user. For me, if I cannot do the job in a few hard chops (chops carefully done such that any glances or misses don't end up in the wrong place!), I find a saw. Saws are not as "fun" or "cool." After all, "anyone" can use a saw. But they get the job done. Having said all that, batoning makes a lot of sense for me. For me that is a much safer and controlled action. So, I'm all for hard use knives, but more for batoning than for chopping.