For a general use stainless, I'd still go with edge retention over stain resistance. I have knives in S30V, D2, cpm154 VG-10 and 440C in varying grinds and shapes. They mostly all work fine. Decent heat treat and temper are just as important as steel. My favorite steel is VG-10, but I wouldn't abuse it like I do with D2 and CPM154, it can chip although I haven't seen it do so.
I've yet to see enough stain/rust on decent steel to worry about
