It comes down to what is better for the user. There are pros and cons for both. High-carbon steels take a keener edge, sharpen easier (if maintained on a stone regularly), and have impeccable edge retention. But, the blade surface is very reactive to anything with an acidic pH. It takes a higher level of care and maintenance. Stainless steel knives don't require as much attention because they are resistant to rust and tarnishing. They do require sharpening more frequently.