My two cents:
High carbon steel is wonderful for knives. 440C (not A or B) is also an excellent steel. Unfortunately, there are zillions of Asian- made junk knives marked "440" or "440 C" that are 420 series (or worse) steel. Few US factories ever used 440 C.
Even bad steel can make a good knife. The way it is ground makes all the difference. A properly ground blade should be thin at the edge.
The proper term is "rebevel," not "reprofile."
Benchmade folders are very good knives for the most part.