What is 1.4116 steel?

I like how call something a "kitchen knife steel" is an insult around here, but I use my kitchen knives 100x more than my hobby knives. To me, a steel being compared to kitchen knives is an endorsement for functionality and practicality.
 
It’s a fine steel. I don’t have a knife anymore with this steel but I used a Kudu for a while. It sharpened easily, and held a usable edge even after scraping and taking off light shavings of aluminum.
 
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