Ah, professor google has lied to me!
RWL-34. Stainless-steel
Made by a small firm in Sweden, it is specifically designed for hunting knives. With a hunting knife, the prime concern is edge retention.
You want a sharp knife that stays sharp as long as possible.
The grain is exceptionally fine, which allows the edge to be ground to the sharpest possible edge.
It is possible to get a sharp edge on almost any steel, but holding it is the trick.
Because of the fine grain, the edge is free of burrs. Combined with the high hardness of Rc 61 it stays sharper for longer.
Cheers
NP