"Stainless (e.g. AEB-L) is up to four times tougher than simple low-alloy carbon steel (e.g. 1095). See https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by... for example."

I'll guarantee my UHC 1080 cleaver will slam a good distance through your stainless steel knife edge-on. Your chosen steel has toughness but it lacks in actual strength.