OH I totally agree that MBS-26 is nowhere near to being a supersteel. But it is one of the steels that Spyderco has used that turned out to be a great steel for serrated edges. MBS-26 is a great steel for serrated kitchen knives in my experience in using them for well over 10 years. It also has decent corrosion resistance as well. And that's the case with many of the older past steels that Spyderco has used. ATS-55 is also a great steel for Spyderedges. Now VG-10 is also good for serrations but it's also not bad for plain edges as well. VG-10 is one of the few steels I can make that statement about. The old GIN-1 was a great steel for Spyderedged units but I never could get it to hold an edge for more than two days max on any EDC pocketknife.MBS is basically a budget version of VG10, it doesn’t have the cobalt but other than that is fairly similar, VG10 is a good mid range steel. Unfortunately, many brands act like VG10 is a “super steel” and it’s really not...nothing wrong with it but also nothing special.
Having a set of ZDP189 steak knives is a sign you have too much money! Perfect for eating your waygu filet while your ocelot sits politely on the oriental rug!
AUS-8 is another great blade steel I've had good luck with on Spyderedges. That older AUS-8 Full SE Catcherman is one of my all time favorites for food and meat prep. It has often baffled me as to why they never made more full SE Catcherman models. Because it's sure a great blade in the kitchen in SE.
As great as ZDP-189 is for plain edges I can't stress enough that it is not very corrosion resistant. Which goes to show that most all of these blade steels have their strengths and weaknesses.