I think labeling the steel became important as a transition in marketing in the knife world. The ahem, old guys, could have easily picked a piece of steel from a scrap pile and would have no idea what kind of steel it was. It would still make a fine knife, but the new guys could claim they knew the certain provenance for the steels they used. That left the old guys, with perfectly serviceable knives, lost at a knife show because there was something they could not be certain of in front of a questioning customer. All it takes is the whisper of a doubt to scotch a sale. But then, the cult of personality began to intrude and you didn't buy a knife whose profile you liked or it fit your hand well, as much as you bought a knife by a certain maker who had more cover profiles in the knife rags or went to bigger shows. Personally, I think it got a little out of hand.

By then, it wasn't enough to know it was simply stainless but it had to be ATS34 as different from 154CM (same recipe, different manufacture). And downhill from there to wunderstahl and unobtainium.

There are knifemakers who think razors should do all you list. I'm satisfied you're not one of them.