I don't mean custom knives as custom makers like AEB-L as a bread and butter kind of stainless. but production knives, which don't seem to be made here in similar quality...

Zwilling uses it as "fc61". there seems to be nothing that the larger knife manufacturers don't like to do in terms of obscuring actual names of things. Friodur used to be "ice hardened stainless" as if you could take that information to a suppler. "I want the kind made for ice hardening!"

Spec is 61 hardness - hopefully they actually hit it, and a nice long flat bevel profile. Price for a chef's knife - $250 unless on sale, and parers about $100. 

So....ballpark a decent tidy custom maker who makes stuff that you buy "off the rack", but I guess you can return it if you don't like it. 

with micarta, it takes me about 3 hours and $30 to make a similar knife at about the same hardness. 

I learned a trick today - not that I will be hanging around to discuss it - but a liquid nitrogen dewar is a no go for me (that would bump hardness up about 2 points) as they have to be filled continuously or the first load generally wastes most of itself cooling the dewar and only lasts a couple of days. But a poor man's method to get part of the way there is dry ice in ethanol, and that's not nearly as hard to set up or supply.