I'm willing to entertain the possibility that you may be the recipient of some residual annoyance from other recent threads where the claim that INFI is actually ______, and haven't necessarily earned the attacks. And, also, the original question was indeed what steel INFI was similar to (although you didn't say similar you said exactly the same), and it's true that Bohler k329 and Mod. A8 have more similarities to it than many other cutlery steels do. They're a lot closer than O1 or ATS-34. So forgive my sarcasm from before, but please understand our sticking point about claims being made about INFI's performance based entirely upon materials theory. As you yourself said, it isn't all in the numbers. Actually, I'd be willing to bet it IS all in the numbers, we just don't know enough about metallurgy yet.
Now, in terms of being similar in performance? Well, there you get into the subjective land of different edge angles, different designs, different heat treatments, and all that--all of which effect performance and none of which can really be fully normalized for comparison (who's to say that O1 should be taken to 58 versus 62 RC, for instance?).
My entirely unscientific observations, based on my own experience with them over the years would make me compare some steels to it like this:
3V will hold an edge longer in cutting and slicing, but isn't as tough and will more readily chip (of course, that said, it is still very tough). From what I've seen, A2 seems like an awfully close match for INFI in edge holding, but again isn't as tough.
5160 seems to be on about the same playing field in terms of toughness, but won't hold an edge as long. At least, none of what I've used has. Then again I have to point out that I don't think any of my 5160 blades are at 60RC like INFI. Adding those couple points of hardness might likely improve their edge holding a tad--as far as abrasion goes--but I don't know how the toughness would do. Be interesting to explore.
D2 is, I think, on about the same level with it in terms of corrosion resistance, not quite qualifying as stainless but very reluctant to rust. Also, INFI has the endearing habit of--when left wet and neglected--developing a powdery rust coat that rubs off with scotchbrite rather than pitting. Not saying it wouldn't pit if you left it in salt water, but if you're willing to wipe it dry before sheathing it, rust really won't be an issue.
The real reason so many are such fans of INFI is that it really does do very well in just about all applications of knife use. As Jerry has said, there are steels that will exceed it in one attribute or another, but none are as well rounded.
As I said, these are just the observations of a person who's spent a long time using knives and has WAY too many. I think the comparisons are pretty accurate, but don't agrandize any of them as being anything beyond opinion.
My suggestion, though, is to try before judging.
Edit: changed "whose" to "who's" I hope, wherever she is, my third grade teacher didn't see that, she'd track me down and brain me.
And its a win/win situation, if you like it you have a knife that will outlive you, and if you dont you can get your money back easily, even if you used it. 
Theres still some bargains to be had out there, just figure out the basics of what you want then go on the search or post in the "Wanted to Buy" section. Somebody is always selling or trading something nice. 
