David Weaver
5160 is often recommended for knives due to the fact that it can take impact damage and probably bend further than a high hardness 1095 steel.

For slicing with a knife or chiseling, it's pretty poor. Actually, i'm not sure what task it would be better for in terms of day to day use (in the kitchen) unless one was making a garden knife to hack things or making a soft knife to be steeled (1095 would probably still be better there).

The world of blacksmithed knives is a whole different one vs. chefs knives or woodworking tools (the japanese tend to make thin knives and with steels of 1% carbon on up from there, and the older solingen knives were made of 1% carbon stainless - I haven't seen older carbon steel offerings, but the razors have always been similar steel to better knives because of the edge holding and lack of intentional abuse).

Not to mention things like "coarse sharpening" that are popular with knife folks.