Good steel is better than poor, but even really high quality chef's knives aren't made extremely hard otherwise they chip or crack under hard use. Just as important as edge retention are toughness (also called ductility) and strength. The harder you make steel, the more brittle it is.
My favorite way to keep kitchen sharp is with a diamond hone and a good steel. A few licks with both every week or so is usually all it takes.
https://www.amazon.com/LEVINCHY-Sharpener-Professional-Sharpening-Lightweight/dp/B08CMTKNDC
Indeed.
I got into knives and knife sharpening during the pandemic. I probably know more about knife steel than I know about my last two divorces. Funny I can't find any kitchen knife that I'd like to buy. My googling skills probably need to be sent to night school.