I looked through most of the charts, and I it seems like you cannot get the best of two worlds. Can you get good edge retention, ease of sharpening and toughness at the same time? It would be nice with an example on how knife steel properties work. I assume there are balanced tradeoffs.
that is correct, edge retention, ease of sharpening and toughness usually come at a trade off to one another. A harder blade is more brittle (less tough) and keeps its edge longer... but is also more difficult to sharpen once it gets dull.... generally speaking.
I would probably be interested in a knife that has high corrosion resistance, toughness, and edge retention; ease of sharpening might not be that much of a concern, personally, but correct me if I am wrong and it actually matters despite toughness.