[jimmontg]

High carbon is what knives are made from, but for a kitchen knife you want stainless. Most health departments don't want to see a stained from lemon juice high carbon steel knife. You say your knives have lost their sharpness? I presume as a chef you know how to sharpen a knife, do you mean it has worn down to where it is hard to sharpen anymore? If you don't know how to sharpen a knife a new one isn't going to fix that problem. All knives, even the super steels like S30V get dull, but it takes a long time and you need diamond stones to sharpen them.

You said like a Wusthof about 70-80 inches? Centimeters are too big and millimeters are too small and 70 inches is taller than I am. I have no idea what you mean unless you meant 7 to 8 inch blades for your chef's knife. I don't know many knifemakers who forge stainless by the way, it's not a common thing. It would be nice if you would clarify your situation.
Welcome to the Forum.