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Stainless steel knives began gaining popularity during the second quarter of the twentieth century. Stainless steel is steel with very high (12–18%) alloy content, usually chromium — stainless knife steels may be high in carbon, but "carbon steel" means there are few or no additional alloying ingredients.
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Summary: http://trailfire.com/soyabeans/trailview/36197
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Stainless steel knives began gaining popularity during the second quarter of the twentieth century. Stainless steel is steel with very high (12–18%) alloy content, usually chromium — stainless knife steels may be high in carbon, but "carbon steel" means there are few or no additional alloying ingredients.
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Best Sharp Knives, Rada Chef's Knife, Cook's Knife, Knives for Cooks, Stainless Steel Kitchen Knives 
Knifemakers sometimes use titanium, cobalt, and other alloys. These are more ductile than typical stainless steels, but have vocal supporters despite concerns about health effects of cobalt content. Damascus steel is made by a set of techniques for mixing several steels. The cost of the process restricts it to high-end knives.
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There is typically more demand for exotic alloys in the utility, outdoor, and tactical or combat knife categories than there is for kitchen knives. Vanadium and molybdenum are important alloy metals because they make the grain size smaller, which improves hardness and toughness.
