CR V2 has beem significantly more rust resistant then those 2 for me.
I I much prefer a steel that is sharpenable in a number of situations with whatever is on hand. And carbon steel is apparently easier to sharpen for most of the people that I know. We're as stainless steel, is not as easy for beginners and mid-level people
What about trying out new super amazing etv etc. steel called magnacut?
It has pretty much everything, stainless, high edge retention, toughtness and etc.
Imagine HRC 65 steel with toughness like CPM 4V, edge retention between s30v and s90v and stainless live 20cv. Plus fine microstructure = great grindable steel and on top of all this wide variety of heat treat recipies.
I guess it's one of new modern stainless and all around steel which can be used from small pocket knife to kitchen knife and to chopper without any issues.