All our Kitchen knives are old Hickory!
Black steel will dull quickly and as John says will easily sharpen right back.
I bought ours new 40 years ago and still have them all.
One thing you quickly learn is to never leave them in the
water, they will quickly form surface rust.
The new high-end knives are very nice and hold an edge but are a bitch to sharpen when they do go dull.
They also are very expensive.