MagnaCut wasn't developed for the kitchen. Even though I am a self-professed "knife person" I just don't rely on a knife all that much where I would notice the difference between MagnaCut and VG10. So, on paper, MagnaCut is a big step forward compared to pretty much every steel. But that doesn't mean every steel is not obsolete. And, of course, we all have preferences. We like what we like, even if another option is "better" in some way.
52100 is a great steel. Sharpens like a dream. Sometimes, that's all that matters to a person.
Vegetables are the problem for sharpness, and meat-with-bones the problem for toughness, assuming careful handling. So, yeah, with care to not bend it, a ceramic blade will do well on things like carrots, while a simpler stainless steel blade handles your cheese and sausages just fine.
But even then, a very simple high carbon blade with a simple automatic-angle-keeping sharpening tool (10~20$) only needs to not see the dishwasher and receive oiling before storage. Which is basically the extend of "have an oiled sheath to store the blade in". French Opinel makes cheap (5~15 $) (but rather practical) pocket knifes out of (traditionally) such carbon steel. The wooden grip is more sensitive to water than the blade, in my experience.
I recommend something from the Victorinox Fibrox line to folks like you who just want to cut stuff and not think about knifes. They're very sharp out of the box, quite durable, and will last a long long time before going dull. When they do, they're so cheap (like $25) that you could just get a new one rather than messing around with sharpening.
The context here is someone who does little cooking and just wants a sharp knife three times a year.
Another benefit of VG10 is that you often find it in knives from Japan. They understand that geometry cuts, so they tend to use thinner blade stock (but their knives are not brittle) and they tend to heat treat to 59-60 HRC. I think these knives are a good all-around package. Again, Tojiro is a good brand to start with.
Benchmade, Hinderer, Chris Reeve, Spartan, Demko, etc. The list goes on and on. This is a great time to be a knife knut.
Curious as to why is that?
But his knives are expensive. He can only work so fast, and he has to charge a living wage for his time. Many people will scoff at paying several hundred dollars (perhaps over one thousand) on a knife.
The rise in high-precision manufacturing in China means that Sharp By Design can partner with Reate (a well known Chinese knife manufacturer who does very good work) and offer his knives at a much more affordable price. He doesn't have to simplify his designs either. Other Chinese companies like We and Kizer are doing similar work. More and more custom knife makers are getting a deal with a company that allows their designs to be purchased by more and more people.
Hell, there are people who are making a living as a designer partnering with Chinese manufacturing. They don't have the knife maker background. They have a good eye for design and understand the market.
Thanks to Larrin and other prominent knife people, knife users have a better understanding of knife performance. We now know that geometry and hardness are important. Companies are slowly responding, Companies across the board are upping their game. Civivi (owned by We Knives) makes budget knives. Their quality, fit and finish, and steel choices are great for what you pay. You don't have to spend a lot to get a good knife. Everywhere you look, people and companies are getting better and better at making knives. Titanium used to be an exclusive material. Titanium frame lock knives are everywhere, and they have a price that is not prohibitive.
Finally, Triple B Handmade Blades (Big Brown Bear on YouTube) is importing some of the highest quality diamond stones (not aluminum plates, but actual resin-bonded stones) available. They are very pricey (start at $350), but they allow you to easily sharpen high-hardness, carbide-packed steels.
Its cheap, holds an excellent edge, and in the kitchen it develops a wonderful rustic patina. For a pocket knife, a few drops of oil once or twice a year will keep it in good order, or you can chemically blue it if that suits your style as well.