Have you considered a small fixed blade like the ESEE Izula or similar?
In my experience with these steels, they go dull, you sharpen, repeat.
Made me think a bit but what is your sharpening equipment and how well can you sharpen? What kind of edges do you like on your knives, mirror edges, working edges, course edges?
IMO S35VN and CPM-154 are a good balance between steel properties.
Here are some properties I am referring to:
http://www.smt.sandvik.com/en/products/strip-steel/strip-products/knife-steel/knife-steel-knowledge/