If you have a very high carbon content knife one of the trade offs for a hard long lasting edge is that you have to use great care to dry the knife thoroughly after washing otherwise it will stain. The "stainless" knives represent a nice compromise for the average kitchen chef who needs to perform a lot of tasks in a limited amount of time and does not like to be bothered with the extra care required of a high carbon content chef knife. Make sure you dry the knife throughly after washing to keep it looking pretty.
Chef8489, try an internet search for the website of a Mr. Shinichi Watanabe. He makes a broad range of hand made chef knives. One of his specialties is hand forged, hand "polished" chef knives using Mitsubishi white or blue paper steel. They posses a very high Rockwell rating (62) and his "hand polishing" using 6000 and 8000 grit water stones provide a super, and I mean super sharp edge. When we have one of our summer BBQ, I like to pull some of the guys aside, pull out my Watanabe and shave the hair off my arm to demo the knife. Of course I wash it before carving up the roast, but the demo usually impresses, the guys anyway. He doesn't have the name recognition but his workmanship is superb IMHO.