Not sure I've ever "fell in love" with a blade steel. I guess you could say I'm a tramp. I use whatever knife is "best" for the job, regardless of what the blade is made of.
Heck, on a few of my knives, I have no idea what steel was used. (I know the manufacturer did not use "Unobtanium" though.)
All I know is they do the task at hand, when I use them.
I'm still using the same steels as when I was a youngling: 1095 or some other 10xx carbon steel, 440A ...
Mainly because I prefer a multi-blade traditional slipjoint, and generally speaking, they are not available with the modern "super steels".
Truth to tell, that does not hurt my feelings none. The 10xx, 440A, and Buck's 420HC continues to cut, whittle, slice, or skin everything I need a knife to cut, whittle, slice or skin.