Many of those Sabatier knives are actually pretty hard. Hardness in a knife is neither here nor there really; in and of itself the RC doesn't say much. If it's very hard but not at all tough (brittle like a ceramic) then it's of limited usefulness. Very good steels that can be hardened to a high RC with superb toughness, such as M390, are staggeringly good in the kitchen. Every one of my personal favorite knives is at least 60 RC and all will hold up pretty well in a pro kitchen.
However, some harder ones aren't really all that great. Several of my coworkers have Shun knives and it seems they only keep a usable edge for a couple weeks to may a month or two depending on how they're treated. I just don't think VG-10 is a great kitchen knife steel.
If we're not supposed to eat animals, then how come they're made out of meat?