As a chef it’s something I should know a bit about. I went to college in the 60s and was given a set of 3 carbon steel knives. 2 died many years ago but the one I have left is a large chefs knife. I have used and abused it for many years,I have even used it to cut turf with. It still has a great edge all be it rusty. Most carbon steel knives are not allowed or used in professional kitchens stainless being the preferred choice. The problem with these is that require professional sharpening as you can’t grind them like carbon as they get to hot. So you spend a small fortune on a good set of stainless knives only to find they do not. Hold an edge. I have a set of global which cost in excess of £1500 so I need them to last. So I have invested in a fine diamond sharpening plate which again was not cheap but it keeps them like razors. You have to be patient when sharpening by getting the correct angle and going slowly and smoothly.
So it really depends on budget what are best. Japanese stainless steel knives are great but not cheap plus there are many fakes out there a good alternative are WUSTHOF MADE IN GERMANY very good quality and just a little cheaper