One note on high quality and carbon Japanese knives - they are way harder to sharpen, also usually come with 17 degrees apex.

Higher HRC would retain the sharp edge for longer, of course - but again much harder (literally) to sharp them.

Its my understanding of knife sharpening that carbon steel is easier to sharpen then stainless and that softer steels are more difficult then high hrc steel due to burr removal.

I think a lot of German knives are moving to the same angle now

VG10 in Tojiro DP is stainless steel, and even stainless goes up to 64+ HRC.