I've only owned and tested about a half dozen knifes in my life, but they've all gotten a lot of work, and I sharpen them religiously, so I have a good feeling for how long a particular steel will hold an edge.
Stainless types always seem better than high carbon types, and the best steel I've come across is undisclosed Finnish and Norwegian Stainless which I suspect is VG-10.
So I'll just say VG-10 is my fav.
VG-10 with a Swedish grind profile- that's how I like um.
I like 1095 but it will corrode and requires minimal maintenance. A lot of good Damascus will have 1095 layered with nickel which, as vulcan15 stated, look sweet. My personal favorite knife steel has to be S30V. That stuff by design is so good for edges, strong and can just about live in any environment.
You name it I have it. If I had as many firearms as I have knives
I would quit my job and open a store!
My fav carry knives all have 154CM. I like it better than ATS-34 even
though they are first cousins in the metal world.
It is not as tough to sharpen as S30V and touchs up real nice with
a ceramic stick. I also like 440, Gin-1 and old fashion carbon.