Wanted to add also guys, FWIW, it's not just the type of steel a company is using. It's the HT, that's the soul of any knife.
You would be *very* surprised to see how soft many of these "Professionally" heat treated knives are, couple that with the fact that edge geometry is what determines how well a blade will cut, add up the intentional softness of many of these blades compared to what a custom maker would go with, and the blunt edge geometries, and you simply can't think of steel type as being even a major qualifier.
Production knife companies utilize blunt edge geometry and softer Rockwell hardness, because they have insane warranties, and they assume their customers are morons that don't know how to use a knife, sharpen a knife, or take care of a knife. Mostly they're right, but that's why most people are so impressed when they get their first custom. Softer blades are tougher, and more obtuse edge geometry means the blade stays "perceptively" sharp for a much longer time, but causes it to cut like a hammer.
I've got a full sized Wilson type Rockwell hardness tester, and have RC tested every production blade that's passed through my hands. Most are low-mid 50's, even high end blades I expected to be dead on 58-59 RC. Most custom makers would HT a blade (dependent on steel, geometry, and intended use) a minimum of 57-58 for normal sized utility/hunter/whatever, and many steels 60-62 RC.
Any given type of steel, can be heat treated, and ground, to a million different possible configurations of performance or non-performance.
The reason people like Bark River develop such a good reputation is because they make knives for knife users. Steel types are fairly standard, HT is performance oriented, even still they don't make insanely hard blades (which can be brittle and chip in the wrong hands), and they defer to edge geometry that's tough, but still cuts. Hell you can take one of their factory edges down quite a bit and still have great edge retention and have them cut like lasers.