I don’t keep up with any of that, so I don’t really know...
But to me where it matters is in tooling steel, drill bits, CNC router bits, cutter blades, etc... where cutting edges need to be able to stand up to repetition and some heat...
I think most of the super steels were developed for industry, but the custom knife makers got interested as a way to stand out...
But I’m largely guessing.
I pushed a blade for 8 hours a day for a few years as a meat cutter, softer steel that was in the ball park of 440 is all we used.
You can put a scary edge on a blade like that with almost no effort, and with a good hone ( butcher steel) you can maintain that edge almost indefinitely... that simply can’t be said for harder steels.