>>21563327
Consider how you'll sharpen this part and you'll know what to avoid >>21563439

Generally you want a thin blade, especially right behind the edge, and a steep grind. Otherwise it will split harder foods like potatoes or carrots instead of cutting through them.
Steel HRC is secondary and in theory only affects how often you have to sharpen your knife, but I found that those cheap soft supermarket knives don't cut well even when they're shaving sharp.