It is rare nowadays to get a good carbon steel knife as most makers have switched over to stainless steel. The plus for a stainless blade is that it do,es not rust, or pit as easily as carbon steel, and is supposed to hold its edge better, though thisis arguable and dependant on how the blade is used. One thing is for sure, stainless steel is a pain to sharpen compared to carbon. As for having better edge holding ability, I don't necessarily agree, as when properly sharpened and used there is littledifference between the two. I love carbon steel blades and have several hunting and fishing knives made from carbon. They are easy to sharpen, as you don't have to slave over a Carborundum stone pushing the blade back and forth for any length of time to get a keen edge.
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