Most "modern" kitchen knives are made of stainless steel. That is one of the worst materials to make a knife of because it is brittle and impossible to keep a smooth cutting edge on. It always looks good though and that is why most people buy them. If you look at the edge with magnification, you will see it is jagged and that is why it seems to cut so well.

The best material to make a knife of is high-carbon steel and every pro chef knows this. It can be sharpened and honed to a fine edge. The edge however does not last long and it must be often resharpened and honed. Too much trouble for your average home cook and it discolors.